Spicy And Creamy Vegetable Soup
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Olive Oil1 cup
Carrot (diced)1 cup
Celery (diced)4 large
Garlic (cloves, finely chopped)1 tbsp
Parsley (chopped fresh)1 tsp
Dried Thyme1 tsp
Dried Rosemary6 cups
Water3 tbsps
Chicken Soup Base1 cup
Heavy Whipping CreamDirections:
1
Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes
2
Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes
3
Pour water into onion mixture and bring to a boil
4
Stir chicken base into the boiling water until dissolved, 1 to 2 minutes
5
Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil
6
Reduce heat and simmer until potatoes are tender, 10 to 15 minutes
7
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes
8
Add browned mushrooms to the soup
9
Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes