One Soup Two Ways: Chunky Vegetables and Cream Of Vegetables

One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables

One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   4 Points
Cuisine
  • soup
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • A 1 tablespoon olive oil
  • 3 cloves of garlic, minced, or chopped
  • 1 small onion, chopped
  • 2 mediums carrots, chopped
  • 2 stalks of celery, chopped
  • a pinch of (sea) salt
  • 1 cup of tomato puree (I used canned)
  • 1 can of corn, drained
  • 1 liter of chicken broth (Or vegetable broth if you prefer)
  • 1 can of beans (I had pinto beans on hand) drained and rinsed
  • a pinch of dried herbs like: thym, rosemary, parsley,
  • 1/2 cup cooking cream, or whole milk
  • 3 pinches of turmeric, curry powder and cayenne pepper
Instructions

For chunky vegetable soup

Heat olive oil over medium low heat in a soup pot (big enough to hold everything you have) and throw in garlic, onions, carrots and celery.

Stir around a bit, add the salt and cover.

Let sweat for about 10 minutes.

Add the tomato puree and corn, stir, let cook for a few minutes.

Then add the broth, turn heat up to maximum and bring to a boil.

Add the beans. Season with dried herbs.

For the Cream of Vegetables

Transfer half of the chunky soup into another soup pot.

Whiz everything up with a hand-held blender, or in a blender. Then use a sieve, and "filter" the soup.

Bring back to a boil, add cream, turmeric, curry powder, cayenne pepper and stir well.

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