Description
Creamy Milk Soup with Vegetables is a heartwarming dish that combines the rich creaminess of milk with the vibrant flavors of fresh vegetables. This velvety soup, ready in just 30 minutes, is perfect for cozy dinners or quick lunches. With its customizable nature, you can adapt the recipe to suit your pantry staples, making it a versatile meal option. Serve it hot, topped with fresh herbs for an extra burst of flavor.
Ingredients
Scale
- 2 cups whole milk
- 2 cups vegetable broth
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup russet potatoes, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp fresh thyme or basil
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- In a large pot over medium heat, add olive oil and saut? onions until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Stir in carrots, celery, and potatoes; cook for about 7 minutes until they begin to soften.
- Pour in the milk and vegetable broth; bring to a gentle simmer for about 10 minutes.
- For a creamier texture, blend half of the soup using an immersion blender or regular blender until smooth; return to pot.
- Season with salt, pepper, and herbs before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 24mg