Creamy Vegetable Soup | Chef Jean-Pierre

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: water

Water is cost-effective and can be flavored with herbs.

Open the fridge and gather vegetables for the soup.

Sauté 4 oz of mushrooms and a large chopped onion in a pot until the water from the mushrooms evaporates.

Add 4 cloves of sliced garlic and sauté for a minute without burning it.

Add 1 tablespoon of fresh sage and other vegetables like the white part of a leek, red bell pepper, and 3 stalks of chopped celery.

Chop 1 large sweet potato and 2 baking potatoes into small pieces and add them to the pot.

Pour in enough vegetable stock to cover the vegetables and a little more.

Cook the mixture for about 45 minutes until the vegetables are tender, checking with a fork.

Strain the soup and add flour to thicken it, mixing it in carefully.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens