Creamy Vegetable Soup

This photo is from another soup.  I forgot to take one after it was blended.  The second photo is a true one.  This looks just like it though.
My husband is having difficulty swallowing and is on a creamy liquid diet.  I have been playing around with different foods.  The easiest is soup, any kind, due to the wonderful immersion blender.  I use it for many foods but I use it the most in soups to thicken them or smooth them out.  This time, I used some of our basic veggies to make this soup.  Usually, I go to spinach or broccoli or butternut squash.  This is what we had in the "olden days."

Creamy Vegetable Soup

Ingredients:

6 carrots, peeled, 1/2-inch chunks

1 large onion, quartered
2 celery stalks, 1/2-inch chunks


1 zucchini, chunked

3 medium Yukon Gold potatoes chunked
3 cups vegetable stock

2 cups water

1 teaspoon basil
1/4 teaspoon red pepper flakes
salt to taste

pepper to taste

spices of choice that you like to add to soup


Method:



Pour liquid into crock pot.

 Add carrots, potatoes, onions, celery, zucchini and 1/2 teaspoon of salt.


Cook 2 hours.


 Add basil.


Using immersion blender and blend to creaminess you desire.  If you want a few chunks left, remove before blending and add them back into soup or stop blending when it is a little chunky.

Eat and enjoy.

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Comments

  1. gluten Free A_Z BlogJuly 5, 2015 at 1:44 PM

    I hope your husband is feeling better soon. He is lucky that you are finding delicious soups he can eat.
    Chaya, your soup looks good and easy

    ReplyDelete
  2. TeaLadyJuly 5, 2015 at 11:18 PM

    This would be very comforting on a cold and windy night.

    ReplyDelete
  3. SwathiJuly 13, 2015 at 5:48 PM

    Delicious creamy vegetable soup, thanks for sharing with Hearth and soul blog hop., pinning.

    ReplyDelete

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