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My friend Sofia recently sent us home with a large container of soup. “What is it?” I asked, to which she responded, “It’s Mormor’s Soup—Mormor is Swedish for grandmother—very simple.”

When we got home, I immediately reheated it for dinner but wasn’t prepared for my first bite. Even though I had never had it, the soup inexplicably tasted like childhood memories of pure comfort, coziness… home!

Enjoy this soup on a snowy day, a rainy day, after an indulgent holiday meal, or when you’re recovering from an illness. It’s the soup you want when nothing else tastes good.

It’s a perfect formula—just use the vegetables you have or what’s in season. In fall and winter consider winter squash and cabbage. Carrots, cauliflower, broccoli, mushrooms, and potatoes are good nearly any season. In spring, choose sugar snaps and snow peas. Frozen vegetables—corn and green peas—are easy additions. You just need two pounds of vegetables and a handful of other ingredients.

MAKE THIS SOUP!

Creamy Vegetable Soup Formula

Yield: 6 people

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Recipe Notes

*You can use 1/2 cup parsley, basil, or cilantro—or a combination of any of them. Dill is also nice, but don’t use more than 1/4 cup, which you can use alone or in combination with the parsley, basil or cilantro. Dried herbs are fine too—thyme and caraway are great, especially in winter soups.

Ingredients

• 5 tablespoons plant-based butter, divided
• 1 medium-large onion, cut into small dice
• 1 quart vegetable broth
• 2 pounds of veggies—your choice—cut into small dice/bite-size pieces.
• 6 tablespoons all-purpose flour
• 2 1/2 cups whole milk or oat creamer
• *1/2 cup chopped fresh parsley basil, and/or cilantro

Instructions

• Heat 2 tablespoons of the butter in a large soup kettle over medium-high heat. Add onions and sauté until tender, 4 to 5 minutes. Add broth and all non-green vegetables; cover and bring to a boil. Reduce heat to low and continue to simmer, partially covered, until vegetables are just tender, adding any green vegetable the last couple of minutes, about 5 minutes.
• Meanwhile, heat remaining 3 tablespoons of butter in a small Dutch oven or large saucepan. Whisk in flour, then milk and bring to a simmer, whisking frequently. Continue to simmer to form a smooth, thick sauce. (If soup vegetables are not tender, cover pot and turn off heat.)
• Whisk milk mixture into tender vegetables to form a chunky cream soup. Continue to simmer to blend flavors, stirring in fresh herbs, a couple of minutes longer.

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