Light and Savory Vegetable Cream Soup
This is a nutritious cream soup recipe packed with vegetables, offering a light and savory taste without being overly rich. Cup measurements are based on 200ml.
📝 Editor's Notes
This recipe presents a nutritious vegetable cream soup that achieves a light, savory, and smooth flavor using milk and a starch slurry instead of fresh cream.
Its characteristic lies in its comforting taste, filling you up without feeling heavy.
With a short cooking time of about 15 minutes, it's an approachable recipe even for beginner cooks and makes an excellent choice for busy breakfasts or a nutritious snack for children.
Especially during seasonal changes or when you have an upset stomach, a warm bowl will offer soothing comfort for both body and mind.
It's also versatile, allowing you to utilize leftover vegetables from your fridge.
🛒 Ingredient Tips
The seasoned chicken breast is a key ingredient in this recipe, chosen for its convenience.
If using fresh chicken breast, season it lightly with salt and pepper before sautéing for even better flavor.
For broccoli, look for firm florets with a vibrant green color, as these are freshest.
Use immediately after purchase, or blanch them briefly to enhance both color and texture.
Choose firm and glossy onions and carrots.
Butter adds richness to the flavor, but if you're using unsalted butter, you might want to adjust the salt seasoning slightly.
🔄 Substitution Guide
The chicken breast in this recipe can be replaced with pork tenderloin or shrimp.
Pork tenderloin offers a similarly light and tender texture to chicken breast, while shrimp adds a unique seafood flavor.
For vegetarians, mushrooms or chickpeas can be used to add protein.
Instead of broccoli, feel free to use other vegetables from your fridge such as cauliflower, cabbage, or spinach.
If you are lactose intolerant, soy milk or almond milk can be used instead of dairy milk, but please note that the soup's rich flavor might be slightly reduced.
Potato starch can be substituted with cornstarch or flour, but if using flour, it's best to make a roux with butter first for a better result.
🥘 Ingredients
👨🍳 Cooking Points
There are a few key points for successfully making this light and savory vegetable cream soup.
First, when sautéing the vegetables, make sure to sauté them thoroughly over medium heat for about 3 minutes.
This enhances the vegetables' natural sweetness, deepening the soup's flavor.
Second, when adding milk and simmering, always maintain low heat.
High heat can easily cause the milk to boil over or stick to the bottom of the pan, so please remember this!
Finally, when preparing the starch slurry, mix the starch well with water beforehand.
Then, slowly pour it into the soup while continuously stirring to prevent lumps and achieve a smooth, thick consistency.
Stirring for about 3 minutes over medium heat will result in a perfect soup.
👨🍳 Directions
Slice 1 piece of seasoned chicken breast crosswise into small cubes and set aside on a plate.
Cut the toasted bread into small, bite-sized cubes with scissors and prepare as a topping.
Turn the stove to low heat, add 20g of butter (2 pieces of 10g butter) to a pan, and spread it around the bottom to melt thoroughly.
Once the butter has melted, add 1/4 onion, 1/2 carrot, 100g broccoli, 1 tbsp minced garlic, and the diced chicken breast. Adjust the heat to medium and sauté for about 3 minutes.
Pour 500ml of milk into the sautéed vegetables, stir well, then season with 1 tsp of salt.
Close the lid and simmer on low heat for 5 minutes to cook the vegetables and chicken breast. (Be careful, high heat may cause it to boil over.)
While simmering, combine 1 tbsp potato starch with 1/2 cup (100ml) water and stir well to make a slurry.
After 5 minutes, open the lid, stir the starch slurry again, and slowly pour it into the soup. Adjust the heat to medium and stir for about 3 minutes until the soup thickens.
Finally, add 2 pinches of black pepper, stir gently, and turn off the heat. The cream soup is now complete. Serve in a bowl and top with the prepared toasted bread.
💡 Tips
Feel free to use any leftover vegetables you have in your refrigerator.
You can make a light, savory, and creamy soup even without adding fresh cream.
Adding a starch slurry makes the soup smooth, light, and not overly rich.
When simmering the soup, make sure to use low heat as it may boil over on high heat.
Enjoying a warm bowl of soup instead of rice will provide nutrition and comfort your stomach.
📦 Storage & Reuse
Once prepared, this vegetable cream soup can be stored in an airtight container in the refrigerator for 2-3 days.
Soups containing milk may separate during the thawing process if frozen, so refrigeration is generally recommended.
If freezing is necessary, divide the soup into smaller portions before freezing.
When reheating, do so slowly over low heat, stirring constantly.
If the soup becomes too thick, adjust the consistency by adding a little more milk or water.
Leftover soup can also be enjoyed by cooking it with rice like a risotto, or by using it as a pasta sauce.
🥢 Who This Is For
This light and savory vegetable cream soup is a wonderful dish for the whole family to enjoy.
It's especially great as a nutritious snack or baby food for children due to its mild and nutrient-rich nature.
Its comforting effect on the stomach makes it highly recommended as a breakfast substitute or a light meal for those with sensitive digestion.
If you're on a diet, its light and savory profile, without fresh cream, makes it a guilt-free option.
Complementary dishes include a fresh salad, whole wheat bread, or lightly toasted baguette.
Enjoying it with a simple sandwich will make for a satisfying meal.
🔥 Nutrition Info
This light and savory vegetable cream soup, based on approximately 2 servings, is estimated to provide around 300-350 calories per bowl.
Protein content is estimated to be about 20-25g, fat 15-20g, and carbohydrates 25-30g.
Thanks to the chicken breast and milk, it provides high-quality protein, and milk also contributes calcium and vitamin D.
Vitamin A from carrots is beneficial for eye health, while vitamins C and K from broccoli help boost immunity.
The starch helps to thicken the soup and provide a feeling of fullness, and by not using fresh cream, the fat content is kept lower, making it a well-balanced and nutritious dish that can be enjoyed without guilt.
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