Snuggle on a couch, wrapped up in a shawl or tucked beneath a comforter, with a bowl of warm soup. Soups are the ultimate comfort food. A bowl of warm soup and a slice of toast or a sandwich to dunk in, you would be happy soul! It is thick and creamy, loaded with vegetables. Perfect with a slice of toasted garlic bread. You may add any vegetables of your choice. This recipe is very easy to prepare and gets done in less than 30 minutes. Here’s the recipe for the yummy soup, in the regular column, exclusively for Different Truths.
To me, winter is all about comfort food. When the days get cold and nights even colder, I love to snuggle on a couch wrapped up in a shawl with a cup of my favourite soup. Soups are my ultimate comfort food. A bowl of warm soup and a slice of toast or a sandwich to dunk in, I am a happy soul!
I love making this creamy vegetable soup in winter. It is thick and creamy, loaded with vegetables. Perfect with a slice of toasted garlic bread. You may add any vegetables of your choice. This recipe is very easy to prepare and gets done in less than 30 minutes. This is my version of making it and I hope you would give it a try!
Happy Republic Day to all my Indian friends, in India and elsewhere!
Preparation Time: 15 mints
1 medium carrot
3-4 florets of broccoli
1/4 cup frozen sweet corn
1 teaspoon olive oil/vegetable oil
2 tablespoons butter
2 small cloves of garlic
2 tablespoons all-purpose flour /maida
1/4 cup fresh cream (see tips)
2 cups of vegetable stock
1 teaspoon salt or to taste
½ teaspoon freshly ground black pepper
½ teaspoon Italian seasoning (see tips)
2 teaspoons chives finely chopped for garnish (optional)
Peel and finely chop the carrot.
Finely chop the broccoli florets.
Finely chop or grate the cloves of garlic.
Thaw the frozen corn and set aside.
Transfer the chopped vegetables in a microwave proof bowl with 1 cup of water and cook for 2-3 minutes or just until the vegetables are tender but not mushy. When done, transfer the vegetables to a large bowl with cold water for 5 minutes to stop the cooking process. This process is called blanching. Strain the water and set aside.
In a saucepot, heat the butter and oil and add the grated garlic and cook until fragrant.
Add the all-purpose flour and cook for 2-3 minutes then gradually add the fresh cream. Whisk well so that there is no lump.
Add the blanched vegetables and give a gentle mix.
Add salt, black pepper and Italian seasoning and the vegetable stock.
Let it cook at medium heat for 5 minutes.
By this time the soup should have a thick and creamy consistency. Taste for seasoning and adjust accordingly.
Switch off the heat and garnish with finely chopped chives.
To prepare the garlic bread, add grated garlic in warm melted butter and mix well. Cut the bread into thick slices. Brush the top of the slices with the garlic butter and toast until lightly crisp.
Ladle the soup into individual serving bowls and serve warm with toasted garlic bread. Enjoy!
You may add dried oregano or thyme instead of Italian seasoning. You may substitute the fresh cream with ½ cup of milk.
Photos by the author
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