Description
This Creamy Blended 6-Vegetable Soup is a vibrant, nutritious, and velvety-smooth bowl of comfort. Packed with leeks, carrots, celery, zucchini, potatoes, and peas, it’s a wholesome meal that’s perfect for lunch, dinner, or as a starter. With a touch of cream, it’s rich yet light, easy to make, and perfect for warming up on any day.
Ingredients
2 tablespoons butter (30 g)
2 medium leeks, white parts only, sliced into half-moons
2 medium celery stalks, roughly chopped
1 medium carrot, sliced into half-moons
600 g zucchini (about 3 medium), roughly chopped
2 medium potatoes, diced into bite-sized chunks
1 L vegetable stock
1 cup frozen peas
½ cup cream
1 teaspoon salt, plus more to taste
A few grinds of black pepper, plus more to taste
Instructions
- Prepare the Vegetables: Trim and slice leeks, keeping only the white parts. Slice carrots into half-moons. Chop celery, discarding leaves. Dice potatoes into bite-sized chunks. Trim zucchini ends and roughly chop into coin-shaped pieces.
- Cook the Soup: In a large soup pot, melt butter over medium heat. Sauté leeks, celery, and carrots for about 10 minutes until softened. Add zucchini, potatoes, salt, pepper, and vegetable stock. Stir well (the stock doesn’t need to cover all vegetables completely). Bring to a boil, then reduce heat to medium-low, cover, and simmer 20–25 minutes until potatoes are tender. Add frozen peas in the last few minutes of cooking.
- Blend the Soup: Use a standing or immersion blender to puree the soup until smooth. If using a standing blender, blend in batches and allow hot soup to cool slightly to prevent splattering.
- Finish & Serve: Return soup to the pot, stir in cream, and adjust salt and pepper to taste. Serve hot.
Notes
- Extra Creamy: Add more cream or a splash of milk for an even richer texture.
- Spice It Up: Add a pinch of nutmeg, smoked paprika, or cayenne for a flavor twist.
- Vegan Option: Replace butter with olive oil and cream with coconut or cashew cream.
- Texture Variation: Reserve some cooked vegetables before blending for a chunky version.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Mixing
- Cuisine: American
