Creamy Vegetable Soup

Name: Creamy Vegetable Soup
Total time: 30 min
Ingredients: 2 units carrot; 1/2 unit onion; 1/2 unit zucchini; 1/2 unit tomato; 1 unit potato; 1 pinch salt; 2 tbsp olive oil; 2 cloves garlic

ekilu Team

“Vegetables are very important for your diet, no matter how you take them, whether they're in soup, raw and whole, or in salads ... the thing is to eat vegetables. Here’s a soup you can make with all the pieces of leftover vegetables you have sitting in your fridge because you don’t know what to do with them.”

ingredients

Difficulty

Medium

Time

30'

Fresh ingredients

carrot

2 units

onion

1/2 unit

zucchini

1/2 unit

tomato

1/2 unit

potato

1 unit

Pantry ingredients

salt

1 pinch

olive oil

2 tbsp

garlic

2 cloves

Instructions

Prepare the vegetables. Wash, peel, and cut the tomato, carrot, and potato into pieces. Then wash and dice the zucchini. Cut the onion into thin slices.

Put a little oil into the pan you'll be using to make the soup. When hot, mince the garlic and add. Lightly fry, stirring regularly, and then add the vegetables. Cook the same way for 4–5 minutes.

Then cover the vegetables with water and season with salt. Cook until you see the vegetables are tender when pricked with a fork, about 20 minutes.

Then transfer the contents of the pan to a blender and puree. Your soup is ready.

Tips & Tricks

You can replace all of these vegetables for any you might have in your fridge or freezer. You can add peas, green beans, leek, celery... Whatever you want! Experiment with using any vegetables you like because everything works.

If you like spices, add a little cumin or ginger to make the soup even more delicious.