Ingredients
2 large Carrots
500 gram Russet potatoes (around 3 large potatoes)
150 gram Green beans
1 cup Frozen peas
250 gram Cauliflower (around 1/4 head)
1/2 Onion
1 tbsp Butter
1/2 tbsp Extra virgin olive oil
1 1/2 liters seasoned Chicken broth
1/3 cup 18% heavy cream
Salt and pepper to taste
Pinch of spices – cumin, turmeric and nutmeg
1 chicken bouillon cube, or maggi (optional)
Fresh dill (or parsley)
Instructions
Sauté the Onion and Carrots: In a large pot, heat butter and olive oil. Add finely chopped onion and sauté until translucent. Add sliced carrots and continue to sauté for about 3 minutes.
Add Potatoes: Add peeled and diced potatoes to the pot, sautéing for another 3 minutes while stirring.
Cook the Soup:Add Broth: Pour in hot broth and bring to a boil. Cover and cook for about 5 minutes.
Add Green Beans and Cauliflower: Add trimmed and cut green beans and cauliflower florets. Season with salt and freshly ground pepper. Cover and cook for about 15 minutes until vegetables are tender
Add Cream and Herbs: Remove the soup from heat. Temper the cream by mixing it with a ladle of hot soup, then stir it back into the pot. Add all the spices, mix and season to taste with salt and pepper. Add a bouillon cube or maggi if needed. Add chopped fresh dill, parsley, or basil.
Serve Hot: Ladle the soup into bowls and serve hot with a side of crusty bread.
