Description

OTTOGI Vegetable Cream Soup 80g

Vegetable soup has been a staple in many cuisines around the world for centuries. Typically a mixed variety of vegetables cooked into a broth, vegetable soup is well-known for its nutrition and flavourful taste. Mixed with cream to enhance the flavour, Ottogi’s Vegetable Cream Soup provides an excellent source of vitamins, nutrients and many health benefits that are ideal for people of all ages.

Mixed with cream to enhance the flavour, Ottogi’s Vegetable Cream Soup provides an excellent source of vitamins, nutrients and many health benefits that are ideal for people of all ages. With its soft, smooth texture and creamy taste, the soup boasts a rich, flavoursome profile that is both perfect on its own, or added to a larger dish.

With its soft, smooth texture and creamy taste, the soup boasts a rich, flavoursome profile that is both perfect on its own, or added to a larger dish. Packed with rich, well-balanced flavour. 80g is in the Sachet, so it is convenient to use for everyday meals.

Leek and Potato Soup

• 4 cup cold water
• 80g OTTOGI Vegetable Cream Soup
• 2 tbsp (30g) butter
• 2 garlic cloves , large, finely minced
• 3 leeks , white and pale green parts only sliced thinly (about 2 cups) (Note 1)
• 1 kg / 2lb potatoes (Sebago/Russet/Maris Piper) , peeled a diced into 1″/2.5cm cubes (Note 2)
• 1.5 litre / 1.5 qt chicken or vegetable stock , low sodium (6 cups)
• 3/4 cup (185 ml) cream , heavy/thickened (sub milk)
• 1 tsp salt
• CROUTONS
• 2 thick slices bread , torn into crouton size pieces
• 1 tbsp melted butter.
• Salt
• GARNISH
• Chives , finely chopped
• Extra cream , for garnish
• Instructions

1. Dissolve OTTOGI Vegetable Cream Soup powder in Cold water
2. Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
3. Add potatoes and Cold Vegetable Soup broth(Dissolved in cold water). Turn heat up and bring to simmer, then place lid on and lower heat so it’s simmering gently.
4. Simmer for 25 minutes or until potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).
5. Add salt, then stir through cream.
6. Serve, drizzled with cream and sprinkled with chives and croutons.

CROUTONS
– Preheat oven to 180°C/350°F. Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!