Make it healthy, make it creamy, make it with veggies, and feel good about it…
It’s mid-Dec and it feels more like spring, where is the snow??? What I love the most about winter is the snow showers, if there is no snow then what’s the point of having winter? I know most of the people are glad that it’s not snowing including my hubby.
So, it’s definitely going to be a green Christmas. I cannot believe 2012 is coming to an end, that was incredibly fast!!!
My man came home sick, looks like flu viruses have fallen in love with him. What’s better than making soup on a rainy day for my sick man? That’s exactly what I’ve done. Whipped up a hearty veggie soup & made it creamy & delish. He did feel better after sipping this soup, not one bowl but he had 2 bowls of this comforting soup.
Creamy healthy veggie soup
Ingredients
- Carrots- 3 large, diced
- Celery- 3 ribs, diced
- Potato- 1, large diced
- Tomato-1, large chopped
- Basil, dried- 1 1/2 tsp
- Oregano, dried- 1 1/2 tsp
- Ground black pepper- 1/2 tsp or more
- Heavy cream or half- half- 3/4 cup
- Vegetable stock, low-sodium- 3 cups ( or replace with chicken stock)
- Cilantro, chopped- 1/4 cup
- Salt- 1 tsp
Instruction
- To a large soup pot- add the carrots, celery, potatoes, dried basil, dried oregano, ground pepper, salt, and vegetable stock.
- Cook covered till veggies turn soft.
- Add tomatoes and cilantro, cook for a few minutes.
- Remove the pot from the heat.
- Puree the cooked veggies to smooth constituency using an immersion hand blender in the pot itself or puree everything in a blender.
- Place the soup pot with the pureed veggies over medium heat.
- Add cream, combine well, cook for 2 minutes.
- If the soup is too thick add some water to thin it down.
- Sprinkle cilantro, cook for a minute.
- Taste and add more salt or ground pepper if needed.
- Serve hot in a soup bowl along with crackers, toasted bread, etc.
- Carrots- 3 large, diced
- Celery- 3 ribs, diced
- Potato- 1, large diced
- Tomato-1, large chopped
- Basil, dried- 1½ tsp
- Oregano, dried- 1½ tsp
- Ground black pepper- ½ tsp or more
- Cream, table cream or half- half- ¾ cup
- Vegetable stock, low-sodium- 3 cups ( or replace with chicken stock)
- Cilantro, chopped- ¼ cup
- Salt- 1 tsp
- To a large soup pot- add the carrots, celery, potatoes, dried basil, dried oregano, ground pepper, salt, and 3 cups vegetable stock.
- Cook covered till veggies turn soft, about 20 minutes.
- Add tomatoes and cilantro, cook for a few minutes.
- Remove the pot from the heat.
- Puree the cooked veggies to smooth constituency using an immersion hand blender in the pot itself or puree everything in a blender.
- Place the soup pot with the pureed veggies over medium heat.
- Add cream & combine well, cook for 2 minutes.
- If the soup is too thick add some water to thin it down.
- Sprinkle cilantro, cook for a minute.
- Taste and add more salt or ground pepper if needed.
- Serve hot in a soup bowl along with crackers, toasted bread, etc.
