• Servings 6
  • Prep 20 min
  • Cook 35 min
  • Cuisine
  • Skill Level

Cream of Vegetable Soup


  • 1/4 cup unsalted butter
  • 1 medium potato, peeled and sliced
  • 3 carrots peeled and chopped
  • 1 parsnip peeled, and sliced
  • 2 ribs of celery, diced
  • 3 spring onions chopped (white and green parts0
  • 1/4 cup diced parsley
  • 1 tbs chopped chives
  • kosher salt and fresh cracked black pepper to taste
  • 2 cups of vegetable stock
  • 1 cup of cream
  • 1/4 tea freshly grated nutmeg
This soup is rich, smooth and totally vegetarian and surprisingly delicious.
  • In a large sauce pan melt butter over medium heat, add all the vegetables and saute about 5 minutes.
  • Add the vegetable stock, bring almost to a boil then simmer over low heat for about 30 minutes or until the vegetables are tender.
  • Let cool slightly then cool slightly then puree the mixture in a blender of food processor until smooth.
  • Return to the sauce pan and add the cream and nutmeg and return to a simmer. (take care not to boil)
  • Serve hot with crusty bread.


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