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Creamy white vegetable soup

Ingredients for 4 portions

Per portion: 1889 kJ / 451 kcal

  • 1 onion, finely chopped
  • 1 clove garlic
  • 1 leak, thinly sliced
  • 2 parsley roots, peeled and diced
  • ½ celeriac, peeled and diced
  • 1 large potato, peeled and diced
  • 300 g cauliflower, in small florets
  • 200 g chickpeas and brine from the can
  • 750 ml water
  • 4-7 tbsp. Kikkoman Organic Naturally Brewed Soy Sauce
  • 4 tbsp. white wine
  • 250 ml milk
  • 125 ml cream
  • 1 tsp. ground ginger
  • ½ tsp. white pepper
  • ½ tsp. ground nutmeg


Preparation time: 45 mins

Fry the chopped onion in a large pan on a medium heat – do not brown the onion. Add the crushed garlic and thin slices of the white part of the leek and stir. Add the parsley root, celeriac, cauliflower and potato and fry for another 1-2 minutes. Add the chickpeas and brine, water, wine, soy sauce and spices and bring to the boil. Put the lid on the pan and allow to simmer for around 20 minutes or until the vegetables are tender. Add the milk and cream and blend the soup.

Serve with fresh herbs and good bread.