About this recipe:A super-creamy vegetable soup that's packed full of flavour. Courgettes, celery, carrots and onions are simmered together, then pureed and blended with cream of mushroom soup and soured cream. Serve with garlic croutons, if desired.
450g courgette, diced
65g celery, chopped
125g carrots, chopped
80g onion, diced
1 tablespoon plain flour
1 (295g) tin cream of mushroom condensed soup
2 cubes chicken stock
125ml dry white wine (optional)
125ml soured cream
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Method Prep:15min › Cook:25min › Extra time:40min › Ready in:1hr20min
In a large stock pot saute courgettes, celery, carrots and onion in margarine, until done, about 20 minutes.
In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
Cook soup until thickened and then puree in a liquidiser or food processor until smooth and creamy.
Pour pureed soup back into stock pot and add cream of mushroom soup, water, stock cubes and soured cream. If desired also add white wine. Simmer until heated through and then serve.