Soup Maker Vegetable Soup

Name: Soup Maker Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 medium onion, chopped; 2 stalks celery stalks, chopped; 2 medium carrots, chopped; 300 g potato, peeled and chopped; 700 ml vegetable stock; salt and pepper to taste; 2 tbsp crème fraîche for serving; fresh herbs for serving (such as parsley or chives)

Recipe GLPR30258ee164e243

Soup

35 min

238 cal

Servings: 2

Slow Cooker

SNAP eligible

A simple, nourishing blended vegetable soup made with fresh onions, celery, carrots, and potatoes. This recipe uses a soup maker appliance to cook and purée the vegetables into a smooth, creamy consistency. Finished with a dollop of crème fraîche and fresh herbs, it's a light and satisfying meal for two.

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Ingredients

1 medium onion, chopped

2 stalks celery stalks, chopped

2 medium carrots, chopped

300 g potato, peeled and chopped

700 ml vegetable stock

salt and pepper to taste

2 tbsp crème fraîche for serving

fresh herbs for serving (such as parsley or chives)

Directions

Prepare all vegetables by peeling and chopping the onion, celery, carrots, and potato into uniform, bite-sized pieces.
Transfer the chopped onion, celery, carrots, and potato to your soup maker appliance.
Pour the vegetable stock into the soup maker, ensuring the liquid level does not exceed the maximum fill line indicated on the appliance.
Close the lid and select the 'smooth soup' or 'purée' function. Allow the soup maker to run through its complete cycle, which will cook and blend all ingredients into a smooth consistency.
Once the cycle is complete, carefully open the lid and season the soup with salt and pepper to your taste.
Ladle the hot soup into serving bowls, top each with a dollop of crème fraîche, and garnish with your choice of fresh herbs. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at any Charlotte grocer—onion, celery, carrot, potato, and vegetable stock are commodity items at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI. At roughly $1–1.50 per serving for vegetables plus stock, cost is low, though crème fraîche ($3–4 for a small container) pushes it up if you're buying a full pot. The stated 35 minutes is honest for a blender soup, but only if your vegetables are already prepped; actual knife work adds 10 minutes to a weeknight reality. The soup serves two, reheats perfectly, and fits a light supper or lunch. Spring and fall are ideal in North Carolina, when carrots and potatoes are local and fresh herbs grow at home or are cheap at farmers' markets.

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