Puréed Vegetable Soup

45 mins
Serves 1
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Directions

  1. 1Put a little olive oil on the bottom of the pot.
  2. 2Chop the carrots into chunks.
  3. 3Add the chopped carrots to the pot.
  4. 4Chop the celery into chunks and add to the pot.
  5. 5Chop the onion into chunks and add to the pot.
  6. 6Chop the leeks into chunks and add to the pot.
  7. 7Chop the zucchinis into chunks and add to the pot.
  8. 8Chop the peeled and washed potatoes into chunks and add to the pot.
  9. 9Season with salt and pepper.
  10. 10Add chicken stock to cover the vegetables.
  11. 11Add a bit more stock or water to the pot if needed, as it will reduce while cooking.
  12. 12Bring the soup to a boil, then let it simmer for about 45 minutes until all vegetables are cooked.
  13. 13Use an immersion blender to purée the soup until smooth.
  14. 14Check for any remaining chunks and ensure the soup has a good thickness.
  15. 15Serve the soup in a bowl and add a lot of pepper.

Ingredients

  • 3 Zucchinis
  • 6 Celery
  • 2 Large Carrots
  • 3 Potatoes
  • 2 Onion
  • 3 Leek
  • Olive oil
  • Salt
  • Pepper
  • 3.5 liters Chicken stock
  • Water

Equipment

PotKnifeCutting boardImmersion blenderWooden spoonLadlePepper mill

Tips

  • When making these kinds of soups, think about the strength and subtlety of each vegetable to decide how much to put in the soup.
  • If you just throw these vegetables in a pot of boiling water with a bit of salt and purée them, it's going to taste decent. If you start adding different levels of seasoning or stocks, it just gets better and better.
  • You can add croutons, a touch of cream, or chives to the soup.