Easy Puréed Vegetable Soup Recipe🥕

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 2 medium Zucchini (washed, ends trimmed, cut into 1‑inch pieces)
• 2 large Carrots (peeled, sliced)
• 2 stalks Celery Stalks (washed, sliced diagonally)
• 1 large Potato (peeled, cubed)
• 1 medium Onion (peeled, diced)
• 1 large Leek (white and light green parts cleaned and sliced)
• 3.5 liters Chicken Stock (low‑sodium, store‑bought or homemade)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare the vegetables

   Wash, peel (if needed), and cut the zucchini, carrots, celery, potato, onion, and leek into roughly 1‑inch pieces so they will cook evenly and blend smoothly.

   Time: PT5M

2. Sauté aromatics

   Heat 2 Tbsp olive oil in the large soup pot over medium heat. Add the onion and leek, stirring for 3‑4 minutes until they become translucent and fragrant.

   Time: PT5M

   Temperature: Medium heat

3. Add remaining vegetables

   Add the zucchini, carrots, celery, and potato to the pot. Stir to coat with oil and cook for another 2‑3 minutes.

   Time: PT3M

   Temperature: Medium heat

4. Add stock and bring to boil

   Pour in 3.5 L chicken stock (add a little extra water if needed to fully cover the vegetables). Increase heat to high and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: High heat

5. Simmer the soup

   Reduce heat to a gentle simmer and cook uncovered for 45 minutes, or until all vegetables are very tender.

   Time: PT45M

   Temperature: Low simmer

6. Blend to a smooth texture

   Using the immersion blender, puree the soup directly in the pot until completely smooth. Check for any remaining chunks and blend again if needed.

   Time: PT5M

7. Season and finish

   Season with 1 tsp salt and ½ tsp black pepper (or to taste). If the soup is too thick, thin with a little water or extra stock. Serve hot, optionally garnished with croutons, a drizzle of cream, or chopped chives.

   Time: PT2M

   Temperature: Hot

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

20 g

Fat

3 g

Fiber

3 g