Creamy Veggie Winter Soup!

There is nothing I enjoy more than a great bowl of soup during the winter months. It's comforting, warming, and my recipe possibilities are endless. Served with a golden brown piece of rustic bread, it's a meal that's hard to beat. Here is my recipe for creamy vegetable soup!

  • 2 onions
  • 2 potatoes
  • 4 green onions or leeks
  • 1/2 head of cauliflower
  • 1/2 cup of frozen peas
  • 1/4 lb of green beans
  • 6 cloves garlic
  • 1 tablespoon all-purpose flour
  • 1/2 cup cream
  • 1/4 cup sharp cheddar cheese - shredded
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • salt, pepper
Chop the onions and potatoes into large chunks and add to a large pot. Add 5 cups of water, the garlic, and simmer until the potatoes are cooked through.
Using a blender (or immersion blender), blend the mixture and strain. This should create several cups of stock. Set this aside, you'll use it in a bit.

Slice the remaining vegetables, and cook on low with 1 tablespoon of butter and the olive oil in a large saucepan until slightly softened. This will take between 5-8 minutes.
Note: I usually add the veggies in the following order: carrots, onions, cauliflower, peas, green beans.

Add the remaining butter to the stock pot (that you used in step 1), and add the flour. Cook for 30 seconds, or until well-combined. 
Slowly add the stock, and bring to a low boil. At this point, your stock should thicken!
Add the vegetables and cook for 8-10 more minutes, or until the vegetables are cooked through.
Add the cream, half of the cheese, salt, and pepper.
Upon serving, top with the remaining cheese and freshly cracked black pepper.


Adapted from The Delights of Vegetarian Cooking, by Tarla Dalal

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