Need a tasty, easy, packed full of healthy ingredients recipe for your family? This cream of vegetable soup recipe will delight them all!

Cream of vegetable soup recipe

This cream of vegetable soup recipe is officially my new culinary crush! Is super tasty and flavorful without the need to add meat or dairy so it’s great for vegetarians and vegans too.

I made this soup a few times but never thought about roasting the veggies, which is a genius idea, I just used to boil them which made them kind of dull and the soup less tasty.

I used a variety of veggies for this cream of vegetable soup recipe but I think what makes it super tasty is the garlic, the sweet potato and the leek! I found that this lovely cream of vegetable soup recipe goes really well with my delicious garlic and herb croutons. A great salty and sweet combination!

This soup is an amazing help if you’ve just embarked on a weight loss journey or are just watching your calories (hello, summer!). It’s delicious, nutritious and packed with vitamins. And if you’re a parent you’ll absolutely love this soup as most kids enjoy it! You’ll probably need to hold the garlic though if yours is as picky as mine.

Cream of vegetable soup recipe

Ingredients:

1 zucchini
1 sweet potato
1 parsnip root
1 parsley root
1 onion
4 medium carrots
1 leek
4 potatoes
1 red bell pepper
1/2 small celery root
4 sprigs fresh rosemary
4 sprigs fresh thyme
3 tablespoons vegetable oil
1 garlic clove
salt to taste
large non stick baking sheet

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Directions:

Pre heat the oven at 395 F = 200 C.
Wash all vegetable and peel the potatoes, parsnip, carrots and onion
Cut veggies into four then dice into big chunks.
Layer the veggies in a large non stick baking tray, add the herbs, drizzle the oil and sprinkle some salt. Mix well using your hands.
Bake in the oven for about 45 minutes or until veggies are roasted. Meanwhile bring a pot of water to a boil
Remove veggies from the oven then remove the sprigs.
Transfer the vegetable into a large pot and cover with the boiling water.
Bring to a boil again then keep on boiling for 10 more minutes.
Turn the heat off and leave to cool for 5-10 minutes.
Use a blender to puree the vegetables in the same pot. Start on low for a couple of minutes then increase to the highest setting until the soup is smooth. Add hot water to get the desired consistency, bit by bit, while continuing to blend.
Serve warm or cold with croutons, recipe here. Serve with sour cream or/and chopped parsley for added flavor.

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