Creamy Vegetable Soup

Indulge in a scrumptious creamy soup brimming with vegetables and a velvety broth. Simple to prepare and the epitome of comfort food. Customize with your preferred vegetables like broccoli, corn, peas, green beans, cauliflower, and more. For meat enthusiasts, consider enhancing it with bacon or ham.

Servings: 6

Prep time: 15 min

Cook time: 15-20 min

Total time: 30-35 min

What you need

- 4 large potatoes, cubed

- 2 medium carrots, sliced

- 150g peas (canned or frozen)

- 150g corn (canned or frozen)

- 1/2 medium onion, chopped

- 2 garlic cloves, minced

- 1 bone broth

- 500ml water

- 150ml double cream (or single cream for less fat)

- 150g shredded cheddar cheese

- 1 tsp salt

- 1/2 tsp pepper

- 1 tsp dried oregano

- 1 tsp hot paprika

- 1 tablespoon butter

What you do

1. In a large pot, melt 1 tablespoons of butter on medium-high heat. Add the onions, garlic carrots and salt and saute for about 4 minutes, stirring frequently to keep them from burning.

2. Add in the potatoes and 300ml of water with the vegetable stock and bring it to a boil (I like using the vegetable stock pot from Knorr) Reduce the heat to medium-low and cover the pot with the lid and cook for 15 minutes.

3. After 15 minutes add in the corn and peas and the rest of the condiments: pepper, oregano, paprika. Cook for another 5 minutes, then pour in the double cream and the shredded cheddar cheese, stirring occasionally for another 2 minutes.

4. Serve warm with your favourite crackers, croutons or bread and garnish with a few fresh parsley leaves and some grated parmesan.

" Only the pure in heart can make a good soup! "

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