Cream of White Vegetable Soup


                                                             Zupa krem z bialych warzyw

This cream of white vegetable soup is based on a polish recipe. It is very creamy even if you do not add any extra cream. It is cooked in butter, but for a vegan alternative just replace the butter with vegetable oil, use vegetable stock and no added cream. It is very wholesome and tasty and can be frozen if you make too much.


2 tablespoons of butter (or use vegetable oil)
2 onions
3 cloves of garlic
1 leek (white part)
chopped flat leaf parsley
2 sticks of celery
4 potatoes
1 cauliflower
1 or 2 cans of white beans (depending on size)
2 tablespoons of cream (optional)
Sea salt and ground black pepper to taste.
Ground ginger and nutmeg spices to taste.
One litre of vegetable stock, or stock of choice.


In a large saucepan soften two tablespoons of butter (or oil) then add the onions (chopped) and garlic. Gently fry for a few minutes then add the leek, parsley, celery. Wait a few minutes then add the potatoes (quartered) and cauliflower. Add about one litre of vegetable stock, bring slightly to the boil and cook for about 20 minutes. Mash up the vegetables when they are soft and add one or two tins of white beans. Cook further for around ten minutes on a low heat, when completely soft add sea salt and ground black pepper to taste, then add a small amount of ground ginger and nutmeg spices to taste. Allow to cool down a little and this is now ready to serve. It goes well with crusty white bread.