Cream of Vegetable Soup

Cream of Vegetable Soup

Today is MEATLESS MONDAY! And just the right day for a creamy and healthy soup. This Cream of Vegetable Soup is warm and inviting and oh so good…

Cream of Vegetable Soup
1 large onion
2 celery stalks
5 carrots
1 large turnip
2 parsnip
1 teaspoon Dill
1 teaspoon parsley
2 teaspoons salt
2 cloves
1 Bay leaf
3 tablespoons butter, separated
2 cups vegetable broth
1 tablespoon flour
1 cup milk

Peel and chop the vegetables and add to a soup pot with 2 tablespoons butter and the dill, parsley, salt, cloves & bay leaf. SautΓ© vegetables on medium heat for twenty minutes. Add the two cups vegetable broth and simmer for ten minutes.

Place cooked vegetables and broth into a blender and blend until smooth. In the same soup pot add the final tablespoon of butter and allow to melt on low heat. Sprinkle in the flour and stir to combine. Slowly stir in the milk. Add the blended vegetables back into the soup and heat through.

Scoop into bowls and serve! So tasty and healthy!



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Cream of Vegetable Soup

24 thoughts on “Cream of Vegetable Soup

    1. Thanks Julie! Turnips are definitely not the ‘norm’ when it comes to veggies – they can be an acquired taste – but sauteed or roasted they’re super yummy! πŸ™‚

      Liked by 1 person

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