Puréed Vegetable Soup

Name: Puréed Vegetable Soup
Total time: 45 min
Ingredients: Zucchini; Celery; Carrots; Potato; Onion; Leek; Olive oil; Salt; Pepper; 3.5 liters Chicken stock; Water

45m

Serves 1

youtube.com

Puréed Vegetable Soup

youtube.com

45m

Serves 1

Directions

1Wash and peel all vegetables: zucchini, celery, carrots, potato, onion, and leek.
2Add a little olive oil to the bottom of your pot.
3Roughly chop the carrots and add them to the pot.
4Roughly chop the celery and add it to the pot.
5Roughly chop the leeks and add them to the pot.
6Roughly chop the onion and add it to the pot.
7Roughly chop the zucchini and add it to the pot.
8Roughly chop the potatoes and add them to the pot.
9Season generously with salt and pepper.
10Put the pot on the stove and let the vegetables sweat a little.
11Add about 3.5 liters of chicken stock to cover the vegetables.
12Add a bit of water or more stock if needed, to ensure all vegetables are submerged and there's enough liquid for reduction.
13Bring the soup to a boil, then reduce heat and let it simmer for about 45 minutes until all vegetables are cooked.
14Remove the pot from the stove.
15Use an immersion blender to purée the soup until smooth, checking for any chunks.
16Ladle the soup into a bowl.
17Add a lot of pepper on top.
18Taste the soup.

Ingredients

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

Puréed Vegetable Soup

45m

Serves 1

youtube.com

Puréed Vegetable Soup

youtube.com

45m

Serves 1

Directions

1Wash and peel all vegetables: zucchini, celery, carrots, potato, onion, and leek.
2Add a little olive oil to the bottom of your pot.
3Roughly chop the carrots and add them to the pot.
4Roughly chop the celery and add it to the pot.
5Roughly chop the leeks and add them to the pot.
6Roughly chop the onion and add it to the pot.
7Roughly chop the zucchini and add it to the pot.
8Roughly chop the potatoes and add them to the pot.
9Season generously with salt and pepper.
10Put the pot on the stove and let the vegetables sweat a little.
11Add about 3.5 liters of chicken stock to cover the vegetables.
12Add a bit of water or more stock if needed, to ensure all vegetables are submerged and there's enough liquid for reduction.
13Bring the soup to a boil, then reduce heat and let it simmer for about 45 minutes until all vegetables are cooked.
14Remove the pot from the stove.
15Use an immersion blender to purée the soup until smooth, checking for any chunks.
16Ladle the soup into a bowl.
17Add a lot of pepper on top.
18Taste the soup.

Ingredients

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