Creamy Vegetable Soup (Crema de Verduras)
This soup was inspired by mom’s sopa de verduras. As a little girl, I was a very finicky eater and that was at a time when grandmothers thought that if you weren’t a little fat, you weren’t healthy :). So, my mom and grandmother did everything they could to get me to eat. My mom
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oil
- ½ cup chopped onion
- 1 scallion (chopped)
- 2 large potatoes (peeled, diced)
- 2 carrots (peeled and sliced)
- Salt and pepper
- 6 cups chicken (beef or vegetable stock)
- 1 cup peas
- 1 cup green beans
- 1 cup corn
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 garlic clove (minced)
- ½ cup chopped cilantro (plus more for garnish)
- Heavy cream for serving (optional)
Instructions
- 1
Heat the oil in a large pot over medium heat. Add the onion, scallions, garlic and cook for about 5 minutes, while stirring.
- 2
Add the remaining ingredients and mix well. Reduce the heat to medium, cover and simmer for about 45 minutes or until all the vegetables are cooked.
- 3
Working in batches, puree soup in blender until smooth and return soup to saucepan. Bring soup to simmer, correct seasonings adding salt and pepper, to taste.
- 4
Ladle soup into bowls. Top with 1 tablespoon of heavy cream and garnish with cilantro.