Deliciously Creamy 6-Vegetable Soup
Rating:
Ingredients:
- 2 Tbsp butter (30g)
- 2 leeks, medium
- 2 celery stalks, medium
- 1 carrot, medium
- 600g zucchini, roughly 3 medium
- 2 potatoes, medium
- 1 L vegetable stock
- 1 cup frozen peas
- ½ cup cream
- 1 tsp salt, plus more to taste
- A few grinds of pepper, plus more to taste
Method:
Prepare the vegetables
- Cut the leafy green off the leeks and discard. Slice the white stalk in half lengthwise, then cut it into half-moons.
- Do the same with the carrot. No need to peel it unless you prefer to.
- Cut off any celery leaves and discard. Roughly chop each stalk.
- Dice the potato into bite-sized chunks.
- Trim a small portion off the top and bottom of the zucchini, then discard. Roughly chop the zucchini into coin-shaped pieces.
Make the soup
- In a large soup pot, melt butter over medium heat.
- Sauté leeks, celery, and carrots for 10 minutes.
- Add zucchini, potatoes, 1 tsp salt, a few grinds of the pepper shaker, and vegetable stock. Mix well; note that the stock won’t cover all the vegetables – that's okay!
- Bring the mixture to a boil, then reduce to a simmer (medium-low heat) and cover. Cook for 20-25 minutes or until potatoes can be pierced with a knife. Add frozen peas in the last few minutes.
- Blend the soup until smooth. If using a standing blender, do this in batches and cool the soup if your blender can't handle hot liquids.
- Return the soup to the pot, stir in the cream, and taste. Adjust salt and pepper if needed.