Creamy Vegetable Soup

Name: Creamy Vegetable Soup
Total time: 35 min
Ingredients: 45 mL (3 tbsp) Dairyland butter; 1 leek, thinly sliced (white part only); 2 garlic cloves, minced; 5 mL (1 tsp) Madras curry powder (optional); 2 1/2 mL (½ tsp) turmeric; 2 1/2 mL (½ tsp) ground cumin; 2 1/2 mL (½ tsp) sea salt; 500 mL (2 cups) squash, peeled, seeded, and chopped (butternut, acorn or pumpkin); 250 mL (1 cup) parsnip, peeled, diced (about 3 parsnips); 250 mL (1 cup) sweet potato, peeled, diced (about 1 large sweet potato); 1 L (4 cups) chicken stock; 125 mL (½ cup) Dairyland 36% whipping cream; To taste Salt; Dairyland 36% cream; Pomegranate seeds; Fresh coriander

www.dairyland.ca

Try our creamy vegetable soup chock-full of delicious fall vegetables and made with Dairyland whipping cream. Discover this recipe and get inspired!

View full recipe on www.dairyland.ca

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Ingredients

45 mL (3 tbsp) Dairyland butter
1 leek, thinly sliced (white part only)
2 garlic cloves, minced
5 mL (1 tsp) Madras curry powder (optional)
2 1/2 mL (½ tsp) turmeric
2 1/2 mL (½ tsp) ground cumin
2 1/2 mL (½ tsp) sea salt
500 mL (2 cups) squash, peeled, seeded, and chopped (butternut, acorn or pumpkin)
250 mL (1 cup) parsnip, peeled, diced (about 3 parsnips)
250 mL (1 cup) sweet potato, peeled, diced (about 1 large sweet potato)
1 L (4 cups) chicken stock
125 mL (½ cup) Dairyland 36% whipping cream
To taste Salt
Dairyland 36% cream
Pomegranate seeds
Fresh coriander