Ingredients
Vegetables
- 2 leeks, medium (white part only, sliced into half-moons)
- 2 celery stalks, medium, roughly chopped
- 1 carrot, medium, sliced into half-moons
- 600g zucchini, roughly 3 medium, chopped into coins
- 2 potatoes, medium, diced into bite-sized chunks
- 1 cup frozen peas
Other Ingredients
- 2 Tbsp butter (30g)
- 1 L vegetable stock
- ½ cup cream
- 1 tsp salt, plus more to taste
- A few grinds of pepper, plus more to taste
Instructions
- Prepare the vegetables: Remove the leafy greens from the leeks and discard. Slice the white stalks lengthwise and cut into half-moons. Slice the carrot in the same manner without peeling unless preferred. Discard celery leaves and roughly chop the celery stalks. Dice the potatoes into bite-sized pieces and chop the zucchini into coin-shaped pieces after trimming the ends.
- Sauté aromatics: In a large soup pot, melt the butter over medium heat. Add the sliced leeks, chopped celery, and carrots. Cook for about 10 minutes until they soften and become fragrant, stirring occasionally to prevent sticking or browning.
- Add remaining vegetables and stock: Add chopped zucchini, diced potatoes, 1 teaspoon of salt, and a few grinds of pepper to the pot. Pour in the vegetable stock and stir well to combine. Note that the stock may not cover all the vegetables completely.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to medium-low to maintain a gentle simmer. Cover the pot and cook for 20-25 minutes or until the potatoes are tender and can be easily pierced with a knife. Add the frozen peas during the last few minutes of cooking.
- Blend the soup: Use a blender to puree the soup until smooth. If using a standing blender, blend in batches and allow the soup to cool slightly to avoid damage from hot liquids.
- Finish the soup: Return the blended soup to the pot. Stir in the cream and adjust the seasoning with additional salt and pepper to taste. Heat gently if needed before serving.
Notes
- You can substitute cream with coconut milk for a dairy-free version.
- If you prefer a chunkier soup, blend only half of the soup and mix back with the unblended portion.
- Serve with crusty bread or a side salad for a complete meal.
- Leftovers refrigerate well for up to 3 days and freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Western
- Diet: Vegetarian
