Vegetable Cream Soup


This is a hearty vegetable soup with lots of goodness & a little naughtiness!

  • 1 Onion – chopped
  • 2 Celery Stalks – chopped
  • 4 cups Vegetable Broth (check gluten-free if needed)
  • 3-4 Potatoes – peeled & chopped
  • 2-3 Carrots – peeled & sliced
  • 1 can Evaporated Milk
  • Any other vegetables you have – leftovers, fresh, frozen or  canned
  • Salt & Pepper
  • Any other seasoning you like

In a skillet, heat oil or butter & saute the onion & celery

In a large saucepan, add broth & bring to the boil. Add all vegetables, bring to the boil again & simmer, covered, for 20-60 minutes (until vegetables are soft)

If desired, mash vegetables with a masher OR puree in a blender. Return to saucepan & heat through

If desired, thicken the soup with 4 tbsp flour in 1/2 cup cold water

Add the milk & season to taste

Vegetable Cream Soup

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
This entry was posted in Gluten-Free, Main Dishes, Soups and tagged , , , , , . Bookmark the permalink.

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