Easy Creamy Vegetable Soup
This easy vegetable soup blends tender potatoes, carrots, celery, and onions into a smooth, comforting bowl. It is quick to make, flexible with whatever vegetables you have on hand, and finished with a creamy spoonful of crème fraîche and fresh herbs.
Servings2 Portions
Prep Time10 Mins
Cook Time15 Mins
Difficulty
Easy
Ingredients
2
- chopped vegetables, such as onions, celery, and carrots200 g
- potatoes, cubed300 g
- stock700 ml
- oil1 tbsp
- crème fraîche and fresh herbs, to serve
Step-by-Step Instructions
01
Heat the oil in a large saucepan over medium heat. Add the chopped vegetables and cubed potatoes, then cook for 4-5 minutes, stirring often, until the vegetables begin to soften.
02
Pour in the stock and bring to a gentle boil. Reduce the heat and simmer for 10-15 minutes, or until the potatoes and vegetables are completely tender.
03
Blend the soup until smooth using a stick blender or countertop blender. Taste and season as needed, then ladle into bowls and serve with crème fraîche and fresh herbs.
Chef's Tips
Cut the potatoes into small, even cubes so they cook quickly and blend smoothly. For a lighter finish, swap crème fraîche for plain yogurt, or use a dairy-free topping if preferred. Cool leftovers before refrigerating for up to 3 days, or freeze in portions for up to 1 month.
