Vegetable Soup – Home-made!

I love the way my house smells after I cook something with lots of big flavors.  But I especially love the smell of sautéed onions.  Right now my house is bursting with that yummy aroma of sautéed onions and garlic.  All these heavenly scents are packed tight in my vegetable soup.  And since I’ve been sick the last couple of days, nothing “hits the spot” more than home-made soup.

Vegetable Soup

2 cups of broccoli
2 cups baby carrots (cut into small chunks)
3-4 red potatoes (peeled and par boiled)
3/4 cup sweet onions (chopped)
2 tablespoons minced garlic
1-1/2 tablespoons corn starch
1 cup milk
3 tablespoons butter
1 (32 oz) container of Vegetable Stock (gluten-free)
1 cup water
1 teaspoon black pepper (add more/less depending on personal taste)
1 teaspoon sea salt (add more/less depending on personal taste)
1 teaspoon McCormick Perfect Pinch Garlic and Herb Seasoning (no salt added)

Freshest Ingredients

Melt 2 tablespoons of butter in a large stock pot.  Add onions and cook until onions are clear, about 5 minutes over medium heat. Add vegetable stock, water and vegetables to the sautéed onions and bring to a boil.  Once boiling add potatoes (cut into small chunks first) and cook for 10 minutes or until vegetables are soft.

In a separate small sauce pan, add milk and 1 tablespoon of butter over low heat.  Cook until butter is melted.  Add cornstarch and stir with wire whisk until cornstarch is dissolved.  Keep on low heat until ready to mix with vegetables.

Once veggies are done, use a Braun Hand Blender (or the like) to blend veggies in the pot they are cooking in.  You can blend as little or as much as you like for texture.  I like a few chunks left so I don’t blend 100%.  When everything is blended add cornstarch mixture slowly and stir constantly until all liquid has been added.  This step will also be a preference thing.  If you like a thicker soup, add more cornstarch or less if you don’t.

Keep on heat for another few minutes until soup is completely heated through and serve.

This makes approximately 6 servings at 1-1/2 cups each.

 ***This recipe was NOT adapted from anything – this is my recipe***


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