I love creamy vegetable soups. There’s sooo much variety in a single dish. Just change the veggies around a bit and vóila, you have a different meal. This time I’m just making a soup out of whatever there was left.
1 large sweet potato
3 cloves of garlic
3 stalks of celery
2 spring onions
1 l water
1 tbsp Anna’s Special Mix
1 tsp cumin
1 tsp fennel seeds
50 g chili cream cheese
100g chives cream cheese
Wash and peel carrots, sweet potato and onions. Peel garlic (and zucchini if you want. No need to peel it for texture this time, since we’re going to use a blender in the end anyway.)
Dice everything into fairly large pieces, don’t worry about the size too much. It’s going to be boiled for a long time anyway.
Put everything but the cream cheeses into a pot or a slow cooker. Cook on low or medium-low heat for at least four hours. I put mine in a slow cooker in high for 6 hours. If you’re not using a slow cooker, be sure to check once in awhile and add water if necessary.
When everything is nice and soft (carrots take the longest so always check them), use a blender and blend it to a smooth and creamy finish. Add cream cheeses and blend a bit more to mix them into the soup.
Serve in a small bowl and garnish with a couple of lemon balm leaves and add in a tiny pinch of butter right before serving.