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Cream of Any Vegetable Soup

4-tbsp vegetable oil
3-onions, chopped
3-cloves garlic, minced
2-potatoes, cut into chunks
8-cups chopped vegetable of choice
8-cups chicken or vegetable stock
Seasoning of choice
2-tbsp flour
2-tbsp butter
2-cups milk

Cream of Cauliflower Soup
Cream of Cauliflower Soup


Vegetable of choice: 8-cups equals…
Dense Vegetables
Parsnips: 2-lbs
Beets: 2 ½-lbs
Sweet Potatoes: 2 ½-lbs or 4
Squash: 2 ½-lbs or 1-small
Carrots: 2-lb or 8

Possible Seasoning for Dense Vegetables:
2-tsp curry paste or
2-tsp ground ginger or
2-tsp cumin

Tender Vegetables
Broccoli: 2-lb or 2-small bunches
Cauliflower: 2-lb or 2-small
Peas: 2-lb

Possible Seasoning for Tender Vegetables:
2-tsp Dried basil or
2-tsp crumbled mint or
2-tsp curry powder
In a Dutch oven, heat the oil over medium heat
Add onions, garlic, potatoes and seasoning of choice
Stir cook for 5 minutes
Add 8-cups of vegetable of choice and 8-cups stock
Bring to a boil; reduce heat to medium-low and simmer, covered for 10 minutes for tender vegetables, 20 minutes for dense vegetables
Puree soup in blender until smooth
In a separate saucepan, combine the flour, butter and milk
Heat until thickened
Add to soup, stir until combined and thickened