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Cream of vegetable soup large pot

Cream of Vegetable Soup

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Prep Time 30 minutes
Cook Time 1 hour
Course: Soup
Ingredients Method

Ingredients
  

  • 3 tbsp olive
  • 3 large onions
  • 3 cloves garlic
  • 120 g celery
  • 1.2 kg carrots
  • 700 g turnip ( swede)
  • 200 g parsnips
  • 300 g potatoes
  • 4 vegetable stock pots
  • 2.5 litres boiling water
  • 2 tsp dried thyme
  • 2 bay leaves
  • salt, to taste
  • white pepper to taste
  • black pepper to taste
  • 230 g double cream
  • 300 g single cream

Method
 

  1. Heat the oil or butter in a large stock pot.
  2. Add the onions and cook gently for 10 minutes until soft.
  3. Add the garlic and celery and cook for 1–2 minutes.
  4. Add all the vegetables to the pot.
  5. Add the stock pots, thyme, bay leaves and boiling water.
  6. Bring to the boil, then reduce to a simmer.
  7. Cook for 35–40 minutes until all vegetables are completely soft.
  8. Remove the bay leaves.
  9. Blend until smooth.
  10. Season well with salt, black pepper and white pepper.
  11. Stir in the cream.
  12. Adjust thickness with a splash of hot water if needed.