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I'm crazy about veggie soup especially during cold winter days. This homemade creamy blend works as comfort food, whipped up with seasonal veggies like leeks, carrots and potatoes. Quick, simple and filling, it's just what you need to warm up while enjoying a balanced meal.
A heartwarming soup
Homemade vegetable soup is my winter comfort treat. It doesn't just warm you gently, but also gives you all the good nutrients you need. What I love most is how versatile it is: sprinkle some herbs here, add a bit of cream there, toss in crunchy croutons, and you've got a new delight every time. Plus, it's super budget-friendly, which is always a bonus!
Shopping list
For my comforting soup, I start by picking a firm onion that I'll slice thinly. A fresh celery stalk with all strings carefully removed. Three nice carrots cut into even rounds so they cook uniformly. Two leeks thoroughly cleaned to get rid of any dirt. Three potatoes that'll give natural creaminess. A tablespoon of olive oil to sauté my veggies. My favorite spices: salt, pepper, a bit of nutmeg, and fresh parsley. And to finish, a touch of heavy cream for that perfect velvety texture.
Step-by-step approach
I begin with prep work: all my veggies are carefully peeled, washed and chopped. I pay extra attention when cleaning leeks since they often hide dirt. In my big pot, I heat olive oil to sauté my onion and celery for a few minutes. Then I throw in my carrots, leeks and potatoes for a quick 3-minute browning. I cover with water and let it simmer on low heat for about 30 minutes, checking if the veggies are tender. Finally, I blend everything while gradually adding broth until I get the perfect consistency. A bit of heavy cream, my favorite spices and herbs, and there's my divine soup.
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My personal twists
I like mixing things up by adding homemade golden croutons or freshly chopped chives. For a lighter version, I sometimes skip the heavy cream step. This recipe also works great as a base: depending on the season, I swap out veggies and create tasty new combinations.
Frequently Asked Questions
- → How do you make it super smooth?
- Blend it thoroughly using an immersion blender or regular one. Add some broth if it seems too thick.
- → Can I freeze this soup?
- Yep, it'll stay fresh in the freezer for up to 3 months. Cool it down first and leave out the cream until you serve it.
- → What’s the best way to clean leeks?
- Chop them into chunks, cut them down the middle, and rinse under running water. Spread apart the layers to get rid of any dirt.
- → Can I swap out the cream?
- Sure, try milk, soy cream, or soft cheese. The cream just adds extra creaminess.
- → How should I store the soup?
- Keep it in a sealed container in the fridge for up to 4 days. Reheat gently on medium heat while stirring.