How to Make a Simple Potato Vegetable Soup

Updated on October 10, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. My food has less oil and no artificial color.

Potato Vegetable Soup

This Soup is So Creamy!

When I started to make this soup, I had no idea that it will turn out so yummy! The whole process was very simple and easy. You boil a potato, carrot, and onion, puree with spices, add milk to get this aromatic, creamy soup starter.

Serve it hot with some fresh butter and grated cheese on top. I garnished the soup with a few chopped fresh basil leaves from my home garden. I found the chunks of basil to be very aromatic while sipping this soup. Give it a try.

Here, I share the recipe.

5 stars for Potato Vegetable Soup

Cook Time

Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: Four bowls of soup

Ingredients

  • 1 big potato, diced
  • 1 small carrot, diced
  • 1 small onion, diced
  • 1 tsp dried oregano
  • 1/4 tsp pepper powder, increase the quantity for more spiciness
  • 1/4 cup milk
  • 1/4 tsp butter, for serving each bowl
  • 2 pinches grated cheese, for serving each bowl
  • a few fresh basil, optional, chopped, I used
  • salt to taste

Step-By-Step Instructions and Images for Making Potato Vegetable Soup

  1. Chop potatoes, carrots, and onions. Cook them together, adding some water. I pressure-cooked them. You can cook them in a pot. Set aside to cool.
  2. Put them in a mixer or grinder. Make a smooth liquid puree, adding water as needed while grinding.
  3. Transfer this puree to a deep-bottomed pan. Heat it. Stir occasionally while boiling it. No need to boil for a longer time, as the veggies are already cooked.
  4. Add dried oregano, pepper powder, and salt. Add milk. Adjust the consistency by adding water. It should be neither too thin nor too thick. Turn off the flame when it gets a nice boil. Potato vegetable soup is ready to serve.
  5. Pour this soup equally into 4 bowls. Add 1/4 tsp of butter to each bowl. Throw in some grated cheese. Garnish with a few chopped fresh basil. Enjoy sipping this creamy, buttery, aromatic soup!

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Step one: Keep the ingredients readyStep two: Keep the milk handyStep three: Boil the veggies with some water till they are nicely cookedStep four: Put them in a mixer. Grind to get a smooth liquid.Step five: Heat a deep-bottomed pan. Pour this liquid mix into it. Boil the mix, adding enough water to get the right consistency. Throw in dried oregano, pepper powder, and salt.Step six: Stir the mix for a minute. Turn off the stove.Step seven: Pour the hot soup equally into 4 bowls. Add 1/4 tsp butter and some grated paneer. Garnish with a few chopped fresh basil. Serve it!
Step one: Keep the ingredients ready
Step one: Keep the ingredients ready
Step two: Keep the milk handy
Step two: Keep the milk handy
Step three: Boil the veggies with some water till they are nicely cooked
Step three: Boil the veggies with some water till they are nicely cooked
Step four: Put them in a mixer. Grind to get a smooth liquid.
Step four: Put them in a mixer. Grind to get a smooth liquid.
Step five: Heat a deep-bottomed pan. Pour this liquid mix into it. Boil the mix, adding enough water to get the right consistency. Throw in dried oregano, pepper powder, and salt.
Step five: Heat a deep-bottomed pan. Pour this liquid mix into it. Boil the mix, adding enough water to get the right consistency. Throw in dried oregano, pepper powder, and salt.
Step six: Stir the mix for a minute. Turn off the stove.
Step six: Stir the mix for a minute. Turn off the stove.
Step seven: Pour the hot soup equally into 4 bowls. Add 1/4 tsp butter and some grated paneer. Garnish with a few chopped fresh basil. Serve it!
Step seven: Pour the hot soup equally into 4 bowls. Add 1/4 tsp butter and some grated paneer. Garnish with a few chopped fresh basil. Serve it!

Nutritional Information of Potato Vegetable Soup

Nutrition Facts
Serving size: 1
Calories 149
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 0 g
Carbohydrates 16 g5%
Sugar 0 g
Fiber 3 g12%
Protein 4 g8%
Cholesterol 1 mg
Sodium 38 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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