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    You are in: Home / Recipes / German Cream of Vegetable Soup Recipe
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    German Cream of Vegetable Soup

    German Cream of Vegetable Soup. Photo by Charlotte J

    1/9 Photos of German Cream of Vegetable Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    HAGT's Note:

    Hey, where's the cream? No, no cream here, only delicious healthy soup. This is a VERY healthy, low calorie soup. My family loves it. I serve it with thick slices of German bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring the stock to simmer. The taste of the soup will be different depending on which stock you use. You can also use 2 quarts water + boullions.
    2. 2
      Clean and slice the leek, white/light green part only. Clean and chop the celery. Peel the carrots and potatoes and dice them. Put everything in the simmering stock. Add salt, marjoram, oregano and basil. Simmer for 1-1/2 hour.
    3. 3
      Take out a big bowl to hold the soup while you use the blender to puree/liquify it.
    4. 4
      VERY IMPORTANT! Only fill the blender container half full and make sure the steam can escape on top. I usually hold a paper towel over the top to prevent splatter. You can also let the soup cool a bit before you puree/liquify it.
    5. 5
      Put the pureed/liquified soup back in the pot and reheat. Taste and add salt and pepper if needed. If you have fresh basil around, chop some and sprinkle over the soup.
    6. 6
      Serve with delicious fresh bread.

    Ratings & Reviews:

    • on January 14, 2010

      55

      Simple, filling, and very tasty -- seasonings are just right! I make it with half chicken stock and half beef stock and serve with a "substantial" bread. My husband says he can't believe a meatless meal is so satisfying.

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    • on August 11, 2010

      45

      I made the fully vegetarian version of this as I had a vegetarian friend at dinner. I followed the recipe very closely, though I did add a small amount of water before I blended the soup (using my stick blender). It cooked down quite a lot, and I didn't want it to be too thick. I did also take one other review's suggestion and add a little bit of grated cheese (romano). Prep time is very quick and the stick blender makes it easy to blend right in the pot, and everyone who had some enjoyed the soup.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2010

      55

      When I first made this soup, (using purchased Campbells vegetable stock), I thought "pretty good for a vegetable soup that tastes like Campbell's vegetable soup" (I did not puree it) Since I am not a big fan of that tomatoey kind of vegetable soup, I thought it was good but not something I would make again. Then last night we had some for dinner and I threw in a generous handful of grated cheese (motzarella & parmesan mix) and lo and behold a whole new flavour, more reminicient of minestrone. Next time I will add some kidney beans and maybe a little pasta and I will definitely add cheese. Very good!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for German Cream of Vegetable Soup

    Serving Size: 1 (140 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 65.0
     
    Calories from Fat 2
    45%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 317.2 mg
    13%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.0 g
    12%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    vegetable stock

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