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Basic Cream Soup

1 md Onion
1 md Celery stalk
1 md Garlic clove
1 tb Olive oil
4 c Vegetable; chopped in 1/2 to 1-inch pieces:
Cauliflower
Asparagus
Broccoli
Any other vegetable
5 c ;water
2 tb Miso, light OR 2 Vegetable bouillon cubes
Pepper, freshly ground, opt.


Bring water to a boil in a tea kettle. Coarsely chop the onion and celery. Thinly slice the garlic.

In a soup pot, heat oil, onion, garlic and celery. Cook and stir 1 minute over medium heat, then add vegetable. Continue cooking and stirring 1 minute longer.

Add boiling water and bring back to a boil over high heat. Stir briefly and reduce heat to medium.

Cover and cook 8 minutes. Lift cover, stir in miso, and continue cooking and stirring for another 2 minutes, until miso is dissolved and vegetables are tender. (At this point, you may puree soup directly in the pot with a hand blender, liquefying a small amount of soup with the tahini in a separate bowl and returning it to the pot. Or, follow steps 4-6.

Pour soup into a bowl to cool. Remove 1/2 cup of broth from soup and stir remaining soup to cool it.

While soup is cooling, place tahini and 1/2 cup broth in a blender. Blend to a smooth cream. Set aside.

Place three-fourths of soup in blender and liquefy to a cream. Pour into original soup pot. Place remaining one-quarter of unblended soup in a blender.

Pulse-blend for 2 to 3 seconds, allowing mixture to remain lumpy and textured. Pour it into creamed portion in the original soup pot.

Place soup over medium heat and stir in tahini mixture. Gently reheat soup, taking care not to let it boil and stirring frequently. Add pepper to taste.




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