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Country Cream Soup

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15ml/1 tablespoon oil
1 large onion, peeled and chopped
5ml/1 teaspoon ground coriander
3 sticks celery, chopped
1-2 turnips, depending on size, peeled and chopped
3 carrots, peeled and chopped
850ml/1 pints/3 cups good hot vegetable stock
Freshly ground black pepper
140ml/ pint/ cup double/heavy cream


Chopped parsley


Serves: 4


Put the oil, onion and coriander in a large bowl, cover and cook on HIGH for 2 minutes. Add the other vegetables and cook on HIGH for 3 minutes. Pour in the stock, cover and cook on HIGH for 15-20 minutes until all the vegetables are tender.

Puree in a food processor or blender. Return to the rinsed out bowl, season to taste with salt and pepper and cook on HIGH for 5 minutes until boiling. Stir in the cream and cook on HIGH for 1-2 minutes to heat through. Sprinkle with chopped parsley to serve.

Preparation time: 10 minutes
Microwave cooking time: 26-32 minutes

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