Cream of vegetable soup (chicken optional)

Chuck some pulled chicken in for good measure.

This recipe is rated3.5stars.
  • Servings4 portions
  • Prep time15 minutes
  • Cook time30 minutes
  • Clean-up time10 minutes
  • Total time55 minutes
  • Tastiness
    This recipe is rated 4 out of 5 for tastiness, five being the tastiest.
  • Easiness
    This recipe is rated 4 out of 5 for recipe difficult, five being the most difficult to make.
  • Costliness
    This recipe is rated 3 out of 5 for how expensive it is to make, five being the most expensive.
  • Portion size
    This recipe is rated 3 out of 5 for portion size, five being the largest size.
  • Overall
    This recipe is rated3.5stars.

Method

  1. Prepare all your ingredients, chop them roughly.
  2. Put a little olive oil into the pan and heat.
  3. Leave the heat on medium, and add in the leek and onions. Mix up and let soften for a few minutes.
  4. Add the garlic and some salt and pepper and continue stirring into the ingredients.
  5. After a couple of minutes, add all the remaining ingredients: turnip, asparagus, tomatoes, (optional) spinach and celery. Give everything a good mix up.
  6. Pour the chicken/vegetable stock in, and put the lid on the pan.
  7. Let it simmer until all the vegetables are softened and the tomatoes have begun to break down.
  8. Turn off the heat, and pour everything into a blender and blend until you get a smooth base.
  9. Pour in some heavy cream and blend a little more to mix thoroughly. Add more cream to taste if that's your thing.
  10. (Optional) Add some warm pulled chicken into the serving bowls for bonus points.
  11. Eat!

I made this recipe up, in my own mind and everything and it's bloody good. If you steal this recipe and you love it too, please let me know! If you're thinking of stealing this recipe to use elsewhere, then OK I guess but please link back to this page since you didn't create it, and that's just a cheap shot if you don't.

Frequently Aasked Questions

Heavy cream? Which cream is that?

Any cream with over 30% fat - apparently. I had only whipping cream to hand when I made this and that did the job just fine. I'd imagine you could use double cream, whipping cream, or extra thick cream for the job.

Urgh! I hate [turnips/asparagus/leek/something else in this recipe]

Not to worry, same here. Except for asparagus. For some reason, I actually like that shit. But in all honesty, there's no way you can taste each of the ingredients once cooked and blended. It's just a nice mix of smells and tastes.

You know tomato isn't a vegetable, right?

Sure, but look at this face. Does it look bothered? And it adds a little something something to the recipe. A little je ne sais quoi.