One soup, two ways: chunky vegetables and cream of vegetables

Name: One soup, two ways: chunky vegetables and cream of vegetables
Total time: 45 min
Yield: 6 servings
Ingredients: 1 Tbsp olive oil; 3 cloves garlic; 1 small onion; 2 medium carrots; 2 stalks celery; 1 pinch salt; 242 g canned tomatoes; 1 can whole kernel corn; 1 liter vegetable broth; 1 can canned beans; 1 pinch herbs; 122 ml full fat milk; 3 pinches red pepper powder

A versatile soup recipe that can be made two ways - chunky vegetables or cream of vegetables. This gluten-free and lacto-ovo vegetarian dish is perfect for Autumn events. Packed with a variety of vegetables, beans, and cooking cream, this hearty soup is a nutritious option. It provides a good source of vitamins and minerals for a balanced diet.

Ingredients

olive oil

1 Tbsp

garlic

3 cloves

onion

1 small

carrots

2 medium

celery

2 stalks

salt

1 pinch

canned tomatoes

242 g

whole kernel corn

1 can

vegetable broth

1 liter

canned beans

1 can

herbs

1 pinch

full fat milk

122 ml

red pepper powder

3 pinches

Method

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.

Nutrition:

166 kcal

Carbs

27 g

Fat

4 g

Protein

6 g

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