Creamy Vegetable Soup
Delicious, velvety vegetable soup with carrots, cauliflower, celery, and potatoes. Topped with crispy pancetta and sour cream.
Servings: 6 people
Equipment
Ingredients
Soup
- 2 tablespoons butter
- 2 onions small, chopped
- 6 carrots small, peeled and chopped
- 3 celery stalks chopped
- 2 garlic cloves
- 1/2 cauliflower in florets
- 8 potatoes medium, quartered
- 1 liter chicken stock
- 150 ml heavy cream or milk
- 2 tablespoons Worcestershire sauce
- sea salt to taste
- white pepper to taste
Toppings
- 200 grams pancetta diced
- 3 tablespoons sour cream or creme fraiche
- fresh thyme to garnish
Instructions
- Heat a large pot on medium-high heat.
- Toss the butter into the pot, and once it's sizzling, stir in the onions.
- Brown the onions for a few minutes.
- Add the chopped carrots and celery and sauté for two minutes.
- Top with the cauliflower florets and garlic, and sauté again for a few minutes.
- Add the quartered potatoes and chicken stock, cover, and bring to a boil.
- Now, turn down the heat to medium-low.
- Let the soup simmer for an additional 20-25 minutes until all the veggies are softened.
- Spoon everything into a blender with a big spoon or ladle or use a stick blender directly in the pot.
- Blend on low until the soup is creamy.
- Pour the soup back into the pot, top with the cream and Worcestershire sauce, and season with sea salt and pepper.
- Cook the pancetta in a small pan on medium-high heat until crispy.
- Arrange the soup into bowls. Top with sour cream, crispy pancetta, and fresh thyme.
Video
Nutrition
Calories: 605kcal | Carbohydrates: 70g | Protein: 17g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 615mg | Potassium: 1896mg | Fiber: 10g | Sugar: 12g | Vitamin A: 10749IU | Vitamin C: 87mg | Calcium: 109mg | Iron: 3mg