Puréed Vegetable Soup

45 mins
Serves 1
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Directions

  1. 1Wash and peel all vegetables: zucchini, celery, carrots, potato, onion, and leek.
  2. 2Wash and peel all vegetables: zucchini, celery, carrots, potato, onion, and leek.
  3. 3Wash and peel all vegetables: zucchini, celery, carrots, potato, onion, and leek.
  4. 4Add a little olive oil to the bottom of your pot.
  5. 5Add a little olive oil to the bottom of your pot.
  6. 6Add a little olive oil to the bottom of your pot.
  7. 7Roughly chop the carrots and add them to the pot.
  8. 8Roughly chop the carrots and add them to the pot.
  9. 9Roughly chop the carrots and add them to the pot.
  10. 10Roughly chop the celery and add it to the pot.
  11. 11Roughly chop the celery and add it to the pot.
  12. 12Roughly chop the celery and add it to the pot.
  13. 13Roughly chop the leeks and add them to the pot.
  14. 14Roughly chop the leeks and add them to the pot.
  15. 15Roughly chop the leeks and add them to the pot.
  16. 16Roughly chop the onion and add it to the pot.
  17. 17Roughly chop the onion and add it to the pot.
  18. 18Roughly chop the onion and add it to the pot.
  19. 19Roughly chop the zucchini and add it to the pot.
  20. 20Roughly chop the zucchini and add it to the pot.
  21. 21Roughly chop the zucchini and add it to the pot.
  22. 22Roughly chop the potatoes and add them to the pot.
  23. 23Roughly chop the potatoes and add them to the pot.
  24. 24Roughly chop the potatoes and add them to the pot.
  25. 25Season generously with salt and pepper.
  26. 26Season generously with salt and pepper.
  27. 27Season generously with salt and pepper.
  28. 28Put the pot on the stove and let the vegetables sweat a little.
  29. 29Put the pot on the stove and let the vegetables sweat a little.
  30. 30Put the pot on the stove and let the vegetables sweat a little.
  31. 31Add about 3.5 liters of chicken stock to cover the vegetables.
  32. 32Add about 3.5 liters of chicken stock to cover the vegetables.
  33. 33Add about 3.5 liters of chicken stock to cover the vegetables.
  34. 34Add a bit of water or more stock if needed, to ensure all vegetables are submerged and there's enough liquid for reduction.
  35. 35Add a bit of water or more stock if needed, to ensure all vegetables are submerged and there's enough liquid for reduction.
  36. 36Add a bit of water or more stock if needed, to ensure all vegetables are submerged and there's enough liquid for reduction.
  37. 37Bring the soup to a boil, then reduce heat and let it simmer for about 45 minutes until all vegetables are cooked.
  38. 38Bring the soup to a boil, then reduce heat and let it simmer for about 45 minutes until all vegetables are cooked.
  39. 39Bring the soup to a boil, then reduce heat and let it simmer for about 45 minutes until all vegetables are cooked.
  40. 40Remove the pot from the stove.
  41. 41Remove the pot from the stove.
  42. 42Remove the pot from the stove.
  43. 43Use an immersion blender to purée the soup until smooth, checking for any chunks.
  44. 44Use an immersion blender to purée the soup until smooth, checking for any chunks.
  45. 45Use an immersion blender to purée the soup until smooth, checking for any chunks.
  46. 46Ladle the soup into a bowl.
  47. 47Ladle the soup into a bowl.
  48. 48Ladle the soup into a bowl.
  49. 49Add a lot of pepper on top.
  50. 50Add a lot of pepper on top.
  51. 51Add a lot of pepper on top.
  52. 52Taste the soup.
  53. 53Taste the soup.
  54. 54Taste the soup.

Ingredients

  • Zucchini
  • Zucchini
  • Zucchini
  • Celery
  • Celery
  • Celery
  • Carrots
  • Carrots
  • Carrots
  • Potato
  • Potato
  • Potato
  • Onion
  • Onion
  • Onion
  • Leek
  • Leek
  • Leek
  • Olive oil
  • Olive oil
  • Olive oil
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 3.5 liters Chicken stock
  • 3.5 liters Chicken stock
  • 3.5 liters Chicken stock
  • Water
  • Water
  • Water

Equipment

PotKnifeCutting boardImmersion blenderLadlePepper millBowl

Tips

  • When making puréed soups, the exact chop size of vegetables doesn't matter too much, but avoid pieces so large that your blender can't chop them.
  • Consider the strength and subtlety of each vegetable when deciding how much to add to the soup. For example, zucchini has a mild flavor, so you can add a lot, while onion is strong, so don't overdo it.
  • Adding different levels of seasoning or stocks will improve the taste.
  • You can add croutons, a touch of cream, or chives to your soup.