Using a blender instead of a food processor makes this soup especially velvety. It's great hot but it would also be good served chilled in warm weather.Plus: More Soup Recipes and Tips

Andrew J. Powning
February 2003

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Recipe Summary test

active:
30 mins
total:
45 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, combine the stock with the carrots, celery, onion, leek, potato, cumin, paprika and cayenne and bring to a boil. Cover and simmer over low heat until the vegetables are tender, about 15 minutes.

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  • Working in batches, puree the soup in a blender or food processor, then return to the pot. Stir in the buttermilk and season with salt and pepper. Reheat gently. Ladle into bowls, sprinkle with the parsley and serve.

Notes

One Serving 115 calories, 1.0 gm total fat, 0.5 gm saturated fat, 18 gm carb.

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