Veggie Cream Soup

Only 3 easy steps stand between you and the delicious creaminess:

  1. Fry
  2. Boil
  3. Blend


This recipe comes really handy for the days when you don’t feel like cooking but at the same time, you don’t want to order take away. We all have these days when we just want to put together a few ingredients and almost with no effort to enjoy a quick homemade meal. If that’s the case why not give it a try? It may save you!

4 Medium sized potatoes

1 Large carrot

1 Red onion

A handful or two of peas

1/2 head Cauliflower

Vegetable stock

Vegetable oil



Chilly flakes

Some pumpkin or sunflower seeds to sprinkle

Cut the potatoes, carrots and onion into cubes, cauliflower into slices, and if you have fresh garden peas like in my case – remove the peas from the pods, if you have frozen one, just rinse with cold water and place in a bowl to stay with water for a couple of minutes until defrosted. You can always change the amount of the ingredients to your liking, it’s a soup after all and if you like peas put more. You can definitely improvise with this recipe.

Put everything together in a cast iron casserole or a pot with 2-3 tbsp sunflower oil and fry on a medium heat for about 10 minutes. It will smell delicious, I promise!

Meanwhile, bring 500 ml of water to boil and dissolve the vegetable stock. Pour the stock into the casserole. Sprinkle with some chilly flakes, salt, and pepper. Be careful with the seasoning because the stock also contains salt. Try before seasoning. Continue cooking on a low heat for another 15-20 minutes.

If you have a metal attachment for your hand blender you can blend the soup straight away as I did. If yours is plastic one maybe you should cool the soup down a bit and then blend. If you don’t have a hand blender you can use a stand blender. Basically, anything that you can blend with! You got my point!

Sprinkle some seeds on top and some chilly flakes if you like spicy food.