Spicy and Creamy Vegetable Soup
Recipe information
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Cooking:
45 min.
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Servings per container:
10
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Ingredients for - Spicy and Creamy Vegetable Soup

1. Olive oil - 1 tablespoon
2. White onion, chopped - ½
3. Diced carrot - ½ cup
4. Diced celery - ½ cup
5. Garlic, finely chopped - 4 large cloves
6. Bay leaves - 2
7. Chopped fresh parsley - 1 tablespoon
8. Dried thyme - 1 teaspoon
9. Dried rosemary - 1 teaspoon
10. Dried dill weed - 1 teaspoon
11. Water - 6 cups
12. Chicken soup base - 3 tablespoons
13. Diced tomatoes with green chile peppers (such as RO*TEL®) - 1 (14 ounce) can
14. Peeled and cubed potatoes - 1 cup
15. Fresh green beans, trimmed and snapped (Optional) - ½ cup
16. Olive oil - 1 tablespoon
17. Fresh mushrooms, sliced - 1 (8 ounce) package
18. Heavy whipping cream - ½ cup
19. Kale, stemmed and chopped - ½ bunch

How to cook deliciously - Spicy and Creamy Vegetable Soup

1. Stage

Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.

2. Stage

Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.

3. Stage

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.