No Cream “Creamy” Vegetable Soup

My sister-in-law and niece are visiting so I’ve been cooking up our veggie favorites: popcorn cauliflower, chickpea and avocado wraps, etc. Today, however, it was time to try something new.

The amazing thing about this soup is that it contains nothing but vegetables and yet it tastes creamy.

To start, take 900 ml of vegetable stock (homemade or store bought), 1 large russet potato peeled and cubed, 1 large leek core (the white tender inside of the leek) washed and chopped, 1 cup of broccoli chopped, and put all these ingredients into a large soup pot.

Then bring it all up to a boil and let it simmer for 8-10 minutes or until your potatoes are “falling apart” tender. Once this happens take it off the heat and let it cool a little.

Next, pour this mixture into a blender (that’s why it needs to cool) and puree for around 30 seconds, until it turns into a smooth liquid. After this, pour it back into your soup pot to reheat.

And there you have it- a creamy vegetable soup with no cream- it’s really amazing what blending a potato does to a soup!

Who ate it?

Husband- Yes! He loved this soup.

Son #1- He tried it but didn’t love it.

Son #2- Wouldn’t even look at it.

On a more positive note, my niece couldn’t get enough of it and kept saying how amazing it was. I love that kid, if only her attitude would rub off on her cousins!!

-Mom on a veggie mission

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