Description
A creamy vegetable soup that’s comforting and flexible, perfect for any occasion.
Ingrédients
ÉCHELLE
- 30 ml (2 tbsp) olive oil
- 1 onion, chopped
- 15 ml (1 tbsp) garlic, minced
- 2 leeks, sliced
- 4 carrots, diced
- 2 liters (8 cups) vegetable broth
- 4 potatoes, diced
- 1 rutabaga, diced
- Salt and pepper to taste
- 2 zucchinis, diced
- 250 ml (1 cup) 15% cream
Préparation
- Heat the olive oil in a pot over medium heat.
- Add the onion and garlic, cooking for 1 minute.
- Add the leeks and carrots, continuing to cook for 2 minutes.
- Add the vegetable broth, potatoes, and rutabaga. Season with salt and pepper and stir well.
- Bring to a boil, then reduce heat to medium-low and simmer for 10 to 15 minutes.
- Add the zucchinis and cook for another 10 minutes until tender.
- Transfer the mixture to a blender, add the cream, and blend until smooth.
Notes
Feel free to substitute vegetables according to your preference. This recipe is also vegan-friendly—swap the cream for coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg
Mots clés: vegetable soup, creamy soup, comfort food, healthy soup, easy soup