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:
- In a large saucepan sauté leeks, garlic and onions until onion is translucent.
- Add carrots and sauté some more.
- Add all the other ingredients and cover with water. Water should be about 1/2 inch above the veggies.
- Add salt and pepper to taste.
- Cook for about 15/18 minutes or until veggies are cooked and soft.
- Remove the bay leaves and taste for salt and pepper.
- 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.
