Crockpot Cream of Amazing Vegetable Soup

Easy, Amazingly Delicious Dairy Free Cream Of Vegetable Soup Recipe

Amazing Vegetable Soup Recipe from Shelley Seidman, Savvy Veg FB Fan

Easy dairy free cream of vegetable soup recipe tastes amazingly good, and it's also an amazingly easy crockpot soup recipe. It combines yukon gold potato, leek, shallot, garlic, fresh herbs and fresh corn.

If you can't get fresh herbs, or yukon gold potatoes, shallots, celery root or fresh corn, just omit and substitute. Shallots were very expensive, so I used 2 leeks. Shelley says there must be a thousand possible variations for her cream of vegetable soup, and it will still be amazing!

4-6 servings Cream of Amazing Vegetable Soup:

Soup Ingredients:

• 3 large shallots OR an extra leek OR 1 yellow onion
• 1 chopped leek
• 2 medium yukon gold potatoes, scrubbed and cubed OR red potatoes (peeled)
• 1 large peeled celery root OR 2 stalks celery sliced + 2 slices fresh ginger
• Kernels from 1 large or 2 small ears of fresh corn OR 1 cup frozen or canned corn
• 2 large cloves garlic
• 2 Tbsp olive oil
• 3 sprigs fresh thyme OR 1 tsp dried thyme leaf
• 2 bay leaves
• 7 cups water OR use the soupstock recipe below OR add a veggie bouillon cube
• Handful fresh Italian OR curled leaf parsley
• Salt and fresh ground black pepper to taste
• 2 Tbsp minced fresh parsley for garnish

Directions:

1. Heat the oil in a frying pan on med-low
2. Wash leek, cut off the tough green stems, and slice thinly
3. Peel the shallot or onion and chop
4. Peel the garlic cloves and roast in the oil until golden
5. Add the leek and shallot or onion and sauté until softened
6. Peel and slice the celery root in thin sticks OR chop the celery stalks and ginger if using
7. Scrub the potatoes and cut in cubes (peel them if you prefer)
8. Cut the kernels off the fresh cob of corn with a sharp knife (cut off the end and stand it up to do this)
9. Add onion & garlic, potato, celery, corn to the crockpot with the herbs, water, and bouillon cube. Don't add salt or pepper yet
10. Cover and cook on low for 8 hours
11. Puree in 2 or 3 batches in a blender and return to crockpot
12. Add salt & pepper to taste, and minced fresh parsley
13. Serve immediately

Vegetarian Soup Stock:

• Note - This can be made a day ahead
• 6 - 8 c. water
• 2 - 3 slices peeled fresh ginger
• 1 or two bay leaves
• 1 - 2 carrots, cut in chunks
• 2 - 3 stalks celery
• 1 handful of parsley
• Bring to a boil. Simmer covered for 30 min. - 1 hr
• Drain off the broth, and freeze what you don't use for another day's soup