Singaporeaneats – Creamy Vegetable Soup Recipe (without the cream!)

I love thick, creamy textured soups. But the ones off the shelves are packed with sodium / creams / milk / butter. So I decided to try this out on the fly and it worked out pretty well. Very hearty and guilt-free. Great to pack for office lunches, or keep for the simple dinner after work. INGREDIENTS 1/5-2 tablespoons cooking oil 1 cube of chicken stock or 2 tablespoons of chicken stock (from bottle) 2 cloves of minced garlic 2 carrots (sliced) 2 sticks of celery (diced) 200gm broccoli (cut to bite sized pieces) 1 large white onion (roughly diced) 2 large tomatoes (cut either in slices or wedges) Other vegs you can add/change mix would be cauliflower which makes a thick base. TO COOK 1. Start with medium heat. 2. Add 1-2 tablespoon of oil (enough to cover the base). 3. Just when the oil starts to “smoke” add the minced garlic (2 cloves) & stir fry till fragrance starts to appear. 4. Mix in the carrots, wait a few minutes for the carrots to soften.  Add a bit of water to the base if it is too dry to prevent from burning. 5. When carrots have started to soften, add the celery and broccoli. Mix in. Let it sit for about 2 mins. Again add a bit of water if base of pot is dry. 6. Finally, add tomatoes and onions. Mix well. 7. Add bowl of chicken stock. 8. Add enough water to just cover the vegetables. 9. Turn up heat and bring it to a boil 10. At boiling point, bring down to a simmer. 11. Simmer about 10-15 minutes. Check if the crunchy vegetables (carrots, broccoli, cauliflower, etc) have soften enough to blend. If not, continue to simmer & wait till its soft enough. 12. Once the crunchy vegetables are soft enough to blend, turn off the heat. 13. Let the mix cool before blending. 14. Blend well. Salt / Pepper optional. 15. Serve with your favorite garnish and / or dose of olive oil. This recipe serves 4 Chinese rice bowls. Note on croutons :  I added non-fried croutons by dry-frying them in the wok (since I do not have a toaster and it’s healthier too).  Cut the bread into cubes and toss them around the wok till moisture evaporate and cubes become lightly crispy. For my recipe on simple creamy tomato soup (without the cream), check it out here.

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