Firsts | Snacks | Appetizers
Creamy Vegetable Soup

M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​

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Creamy Vegetable Soup
P | VEG | V
Serves 4 – 6 depending on the rest of the menu.

This is a master recipe. Use the technique to make this type of soup with any vegetable you like.
Adapted from Chef Cindy’s Cream of Whatever Soup, Wegmans
Click here to print.

Ingredients
​1 lb (about 4 C) vegetable (cauliflower, broccoli, carrots, mushrooms, chopped small)
1 small onion, diced
1 rib celery, diced
1-2 cloves garlic, chopped
4 TBSP canola oil
4 TBSP flour
4 C vegetable broth
1 C milk or nut milk
Salt & pepper to taste

Directions

1. In a soup pot, sauté the onion & celery until the onion is translucent.
2. Add garlic and sauté for 1 minute more.
3. Add flour and stir to combine with onions and celery.
4. Add the stock; stir or whisk to combine with flour. Add vegetables.
5. Bring to a boil; reduce heat to a simmer. Continue to simmer until vegetables are very soft. Timing depends on which veggie you’re using and the size of the pieces. Carrots take the longest.
6. When the veggies are soft, remove pot from heat. Use an immersion blender to puree the soup. You can make it completely smooth or leave a few pieces.
7. Season with salt & pepper; add milk or milk substitute. 

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