Creamy Vegetable Soup Recipe | Yummly
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Creamy Vegetable Soup

Greg Lovell: "Doubled the batch and converted to IP. Used 1 hea…" Read More
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  • 2 tablespoons butter
  • 1 onion (large, chopped)
  • 2 garlic cloves (minced)
  • 2 celery stalks (sliced)
  • 2 carrots (sliced)
  • 130 grams peas (1 cup; 4.6 oz, if using frozen, not thawed)
  • 250 grams cauliflower florets
  • 300 grams potatoes (4-5 small potatoes, diced)
  • 750 vegetable (mililiter, 3 cup; 25.4 fl oz, /chicken stock)
  • 500 milk (mililiter, 2 cups; 17 fl oz)
  • 1 bay leave
  • 30 grams flour (1/4 cup, 1 oz all-purpose)
  • 125 grams sour cream (1/2 cup, 4.2 oz)
  • 2 tablespoons parsley leaves (chopped)
  • salt
  • pepper
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    Greg Lovell 6 months ago
    Doubled the batch and converted to IP. Used 1 head cauliflower (chopped fairly small, *may get frozen next time), 4-5 medium potatoes (unpeeled, cubed small), just under 1 bag julienned carrots. Omitted sour cream. In combo of oil, vegetable broth, and vegan butter, sauté onions, carrots, celery, potatoes, and generous garlic 5 min. Then combine remaining ingredients (including salt, pepper, all purpose seasoning) except milk and flour. Do 7 min high pressure with a quick release. Then, remove bay leaves, turn on sauté mode, and stir in milk (2 c regular, 2 c vegan) and 1/2 c flour. I also add approximately 1/2 c nutritional yeast, some shredded cheese, and more garlic herb seasoning, salt, garlic salt (it needs more).
    Leannah 4 years ago
    Great im only filling this out because you don't have a way to skip this to get to the recipe and I'm hungry now leave me alone