Cream of Vegetables Soups Recipe
Serving: 4 portions
Equipment
Ingredients
- 4 tablespoons extra virgin olive oil
- 2 leeks (green part only), chopped
- 2 cloves garlic peeled and minced
- 2 celery stalks finely chopped
- 1 large zucchini chopped (optional)
- 1 pound floury potatoes [500 grams], peeled and finely chopped
- 1 teaspoon dried thyme
- 5 cups vegetable broth
- 1 teaspoon salt or to taste
- ½ teaspoon freshly-ground black pepper or to taste
- ¼ cup chopped parsley
- 1 cup croutons see tips
Instructions
1. Sautéing vegetables
- In a pot, heat the oil over medium-low heat.Add the leek, garlic, celery, thyme, zucchini, and potato. Stir until everything is heated through. Cover and cook, stirring regularly, until the vegetables are cooked in their own liquid.⚠️ If it gets too dry, add a few teaspoons of vegetable broth when stirring to prevent burning.
2. Boil
- Once the potatoes have softened, add the vegetable broth and season with salt and pepper to taste.Remove from heat, cover, and let cool to room temperature.
3. Blend
- Once cooled, add to to the blender and add the parsley.Blend until creamy and lump-free.
4. Reheat
- Return the soup to the pot and heat over medium heat until it begins to bubble.Remove from heat.
5. Serve
- Serve the soup in 4 bowls in equal portions. Garnish with the croutons.💡 For a gluten-free version, find a substitute for the croutons in the tips.
Nutrition
Serving: 1.75cup | Calories: 376kcal | Carbohydrates: 56g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1252mg | Potassium: 1071mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1688IU | Vitamin C: 55mg | Calcium: 67mg | Iron: 3mg
