Vegetable Cream Soup (Celery & Carrot)

Vegetable Cream Soup (Celery & Carrot)

This recipe focuses on simple, wholesome ingredients to create a light and flavorful soup.

Yields: Approximately 4-6 servings Prep time: 15 minutes Cook time: 25-30 minutes

Ingredients:

• 2-3 tablespoons olive oil or butter (optional, for sautéing)
• 1 medium onion, chopped
• 4-5 stalks celery, chopped (about 3-4 cups chopped)
• 2 medium carrots, peeled and chopped (about 1.5-2 cups chopped)
• 6-8 cups vegetable broth (or chicken broth for a non-vegetarian option)
• Salt to taste
• Black pepper to taste
• (Optional) 1/2 cup heavy cream or milk (for extra creaminess, or substitute with more broth for a lighter soup)
• Fresh parsley or chives, chopped (for garnish)

Equipment:

• Large pot or Dutch oven
• Cutting board
• Knife
• Immersion blender (or regular blender)

Instructions:

1. Prepare the Vegetables: Wash and chop the onion, celery, and carrots as shown in the top left image. Try to chop them into relatively uniform sizes so they cook evenly.

2. Sauté Aromatics (Optional but Recommended): In a large pot or Dutch oven, heat the olive oil or melt the butter over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened and translucent. This step adds a depth of flavor to the soup.

3. Add Celery and Carrots: Add the chopped celery and carrots to the pot. Stir well and cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften slightly.

4. Add Broth: Pour in 6 cups of vegetable broth. Ensure the vegetables are mostly submerged. If not, add a bit more broth. Bring the mixture to a boil.

5. Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until all the vegetables are very tender when pierced with a fork.

6. Blend the Soup:

   • Using an Immersion Blender: Carefully remove the pot from the heat or turn off the heat. Submerge an immersion blender into the soup and blend until completely smooth and creamy. Be careful as the soup is hot.
   • Using a Regular Blender: Carefully transfer the soup in batches to a regular blender. Do not overfill the blender. Secure the lid tightly, and hold it down with a kitchen towel as you blend, starting on a low speed and gradually increasing. Blend until smooth. Pour the blended soup back into the pot.

7. Season and Adjust Consistency: Return the pot with the blended soup to low heat.

   • Stir in salt and black pepper to taste. Start with a small amount and add more as needed.
   • If you desire a creamier soup, stir in 1/2 cup of heavy cream or milk.
   • If the soup is too thick, add more vegetable broth until you reach your desired consistency. Heat through for a few more minutes.

8. Serve: Ladle the hot vegetable cream soup into bowls. Garnish with fresh chopped parsley or chives before serving.

Tips for a Healthier Option (if aiming for weight loss):

• Reduce Fat: Skip the initial sautéing with oil/butter and just add the vegetables and broth directly to the pot.
• No Cream: Omit the heavy cream or milk for a lighter, dairy-free version. The soup will still be creamy from the blended vegetables.
• Herbs and Spices: Enhance flavor with other herbs like thyme or bay leaf, or a pinch of garlic powder.
• Portion Control: Even healthy soups can contribute to calorie intake. Be mindful of portion sizes.
• Balanced Diet: Remember that weight loss is best achieved through a balanced diet including a variety of fruits, vegetables, lean proteins, and whole grains, along with regular physical activity. Consult with a healthcare professional or registered dietitian for personalized advice.