Creamy Mixed Vegetable Soup
Soup is the queen of using things up. Practically any vegetable works — and the result is always comforting.
Equipment
- Pot
Ingredients
- 500 gr mixed vegetables (carrot, potato, courgette, pumpkin, leek — whatever you have)
- 1 un onion
- 2 garlic cloves
- 1 lt water or vegetable stock
- Olive oil, salt and pepper
- Fresh parsley or coriander to serve
Instructions
- Sauté the onion and garlic in olive oil until translucent.
- Add the chopped vegetables and stir well to coat.
- Cover with water or stock and simmer for 20–25 minutes until the vegetables are tender.
- Blend everything with a hand blender until smooth and creamy.
- Adjust seasoning and serve with a drizzle of olive oil and fresh herbs.
Notes
Notes: Zero waste tip: Clean carrot and potato peelings can go straight into the pot — they disappear completely after blending and add extra flavour and nutrition to the broth. This soup keeps in the fridge for up to 4 days or in the freezer for up to 3 months in individual portions.