Creamy white vegetable soup
A velvety smooth soup made from pale vegetables for a pretty white colour. Serve with fresh herbs and good bread for a satisfying lunch or as a dinner party starter.
- Serves4
- Preparation Time15 mins
- Cooking Time30 mins
Nutrition per serving
- Energy451 Kcals
Ingredients
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 leek - white part only, thinly sliced
- 1/2 celeriac, peeled and diced
- 1 large potato, peeled and diced
- 300g cauliflower, broken into small florets
- 200g chick peas, including the brine from the can
- 750ml water
- 4-6 tbsp Kikkoman soy sauce
- 4 tbsp white wine
- 1 tsp ground ginger
- 1/2 tsp white pepper
- 1/2 tsp ground nutmeg
- 250ml milk
- 125ml cream
- parsley, chives or chevil to garnish
Method
Fry the onion in a large pan on a medium heat until translucent - do not brown the onion. Add the crushed garlic and the white leek and stir. Add the celeriac, cauliflower and potato and fry for another 2 minutes. Add the chick peas and brine, water, wine, soy sauce and spices and bring to the boil. Put the lid on the pan and simmer for about 20 minutes or until the vegetables are tender. Remove from the heat and add the milk and cream and blend until smooth.
