Creamy Vegetable soup | How to make Creamy Vegetable soup

By usha balagopal  |  30th Sep 2015  |  
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  • Creamy Vegetable soup, How to make Creamy Vegetable soup
Creamy Vegetable soupby usha balagopal
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

36

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About Creamy Vegetable soup

A nutritious and healthy soup, especially for the aged and kids. My moms favourite in her 80s.

The delicious and mouthwatering Creamy Vegetable soup is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Creamy Vegetable soup is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Creamy Vegetable soup. usha balagopal shared Creamy Vegetable soup recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Creamy Vegetable soup. Try this delicious Creamy Vegetable soup recipe at home and surprise your family and friends. You can connect with the usha balagopal of Creamy Vegetable soup by commenting on the page. In case you have any questions around the ingredients or cooking process. The Creamy Vegetable soup can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Creamy Vegetable soup with other users

Creamy Vegetable soup

Ingredients to make Creamy Vegetable soup

  • 1/4cup chopped carrots
  • 1/4cup chopped cauliflower florets
  • 1/4 cup shredded cabbage
  • 1 small tomato cut into cubes
  • 1/2 medium sized onion
  • 1 bay leaf
  • 1/4 tbsp butter
  • 1/2 tbsp cream
  • Salt and pepper to taste

How to make Creamy Vegetable soup

  1. Heat butter in a pressure cooker and fry the onion and bay leaf lightly.
  2. Add all the vegetables, one & a half cup water and close the lid.
  3. Pressure cook for 5 minutes. Take it off the fire and let it cool.
  4. Strain out the stock into another pan. Purée the vegetables in a blender.
  5. Mix the puree into the stock and strain to get a smooth soup.
  6. Add 2 cups of water, stir well and place back on a low flame.
  7. Bring the soup to boiling point .Add salt and pepper to taste.
  8. Serve hot with some grated cheese and a dollop of fresh cream.

My Tip:

This soup tastes best with grilled cheese toast

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