Creamy vegetable soup with tortellini
Healthy and easy creamy vegetable soup with tortellini.
- 300 g tortellini I use spinach and ricotta
- 1 l water
- 1 buillion cube
- 3 medium carrots
- 2 celery sticks
- 1 onion
- 3 garlic cloves
- 300 ml creme fraiche I use reduced fat version
- 100 g frozen sweetcorn
- 100 g frozen green peas
Peel and dice all the vegetables.
Heat a splash of oil in a large pot. Add onion and saute for a few minutes until translucent.
Add garlic and saute for one minute.
Add diced carrots and celery, and saute for a few minutes while stirring.
Add water and buillion cube, cover with a lid and leave to simmer for 5-10 minutes until the carrots are halfway cooked.
Add the tortellini, creme fraiche, sweetcorn and peas. Stir to combine and cover with a lid again.
Cook until all the veg is heated through, and the pasta is cooked, about 5-10 minutes.
About cooking time
The cooking time will vary based on the size of your veggies. You can boil water in a kettle before adding to the soup to reduce the time it takes for the soup to start boiling. The temperature in the soup is reduced when adding the frozen veg. To prevent this you can leave the frozen sweetcorn and peas in room temperature to defrost, and then drain off the melted icy water. This is particularly recommended if you choose to substitute or add larger frozen veggies, like frozen broccoli florets, as they will add more ice to the soup and therefore need longer time to cook.
This soup is very quick to make. Therefore meat will not have the time to cook properly from raw. This soup would go perfect with many types of meat, like pulled pork, chicken pieces, leftover roast or sausage chunks. Make sure to cook the meat thoroughly beforehand, and add to the soup in the last few minutes of the cook time.
Using different veg
You can absolutely omit, add or replace some of the veg used in this recipe. Use whatever you have in your fridge, or your family's favorites. This soup has a pretty low cook time because everything is diced into small pieces. You can add larger chunks of veg, like cauliflower, broccoli, or simply larger pieces of carrots, but this will increase the required cook time. I think this soup would also be great with potatoes, leeks, sweet potatoes, swede, parsnips or kale.
This recipe is great for using leftovers. If you have leftover cooked or baked veg or meat, add it to the soup in the last minutes of the cook time. Vegetables that have already been cooked only need to be heated through in the soup.
Calories: 307kcal | Carbohydrates: 48g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 420mg | Potassium: 291mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7834IU | Vitamin C: 16mg | Calcium: 145mg | Iron: 3mg