Comfortingandsilkyvegetablesoup Recipes

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COMFORTING AND SILKY VEGETABLE SOUP



Comforting and Silky Vegetable Soup image

This soup was created for the Ready Set Cook #3 contest. When I saw the list of vegetables, they just cried out silky soup! Perfect for a winter's lunch!

Provided by Mirj2338

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

4 tablespoons butter
2 zucchini, cubed (peeling optional)
1 cup fresh pumpkin, diced
1 medium onion, diced
1 red bell pepper, cut into 1 inch dice
2 cups corn kernels (fresh, canned or frozen)
8 cups water
1 vegetable stock cube (1 tablespoon soup powder)
salt and pepper
1 can evaporated milk
1/2 bunch fresh dill, finely chopped

Steps:

  • Melt the butter in a large Dutch oven.
  • Add the vegetables in the order listed, 2 minutes apart.
  • Keep stirring in between additions.
  • When the zucchini and pumpkin are tender and somewhat softened, add the water and the stock cube.
  • Bring to a boil, lower the heat, cover and let simmer for 15 minutes.
  • Turn off the heat.
  • Either puree the soup in the pot with an immersion blender, or puree in the blender.
  • If pureeing in the blender, return the soup to the pot (this is a good advertisement for an immersion blender, just puree the vegetables in the pot, no extra dishes).
  • Heat gently over a medium flame.
  • Add the can of evaporated milk.
  • Stir until heated through.
  • Add the fresh dill, stir to distribute evenly.
  • Goes supremely well with thick rye bread spread with salty butter.

Nutrition Facts : Calories 108.2, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 52.6, Carbohydrate 13.4, Fiber 2.1, Sugar 2.3, Protein 2.3

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