Vegetable Soup

This is a healthy, hearty and flavorful soup. If you add cream or roux you'll have a vegetable velouté, a French vegetable soup.

what you need:

• 2 tablespoons of olive oil or butter
• 1 onion - chopped
• 4 garlic cloves - crushed
• 1 teaspoon fresh ginger (or 1/2 tsp powder)
• 2 leeks (about 200 gr)
• 4 carrots (about 500gr)
• 350 gr butternut squash
• 350 gr sweet potatoes
• 2 zucchinis (about 500 gr)
• 2 bay leaves
• 1 tbsp dry parsley (you can also use fresh)
• 1/2 teaspoon dry thyme (you can also use fresh)
• 1/2 teaspoon oregano
• salt and pepper to taste

Optional: I sometimes add a turnip and 1.2 cup of frozen peas.

what to do:

1. In a large saucepan sauté leeks, garlic and onions until onion is translucent.
2. Add carrots and sauté some more.
3. Add all the other ingredients and cover with water. Water should be about 1/2 inch above the veggies.
4. Add salt and pepper to taste.
5. Cook for about 15/18 minutes or until veggies are cooked and soft.
6. Remove the bay leaves and taste for salt and pepper.
7. Use a blender to pure the soup. I use an immersion blender.

Optional - Add creme fraiche, media crema, or some roux to transform this soup into a 'vegetable velouté' (French vegetable soup).

Roux - sauté 2 tablespoons of flour with 2 tablespoons of butter. Once the flour starts to get some color add 1 cup of milk slowly, whisking constantly. Keep adding the milk and whisking. Cook until the mixture gets thick. Add it to the soup and mix until well incorporated.