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I'm crazy about veggie soup, especially during cold winter months. This homemade blend is truly a comfort boost, 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 soul-warming soup
Homemade vegetable soup is my winter comfort go-to. It doesn't just warm you up gently, but also packs all the good nutrients we need. I really love how flexible it is: a sprinkle of herbs here, a splash of cream there, some crunchy croutons, and you've got a new treat every time. Plus, it's super budget-friendly, which is always a bonus!
Shopping list
For my comforting soup, I start by picking a nice firm onion that I'll slice thinly. A fresh celery stalk with all strings carefully removed. Three good-looking carrots cut into even rounds for uniform cooking. 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 seasonings: 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 method
I begin with prep work: all my veggies are peeled, washed and chopped. I'm extra careful when cleaning leeks since they often hide dirt. In my big pot, I heat the 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 everything 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 cream, my favorite spices and herbs, and there you have it—a heavenly soup.
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My personal twists
I like to mix things up by adding homemade golden croutons or freshly chopped chives. For a lighter version, I sometimes skip the cream altogether. This soup works great as a base too: depending on the season, I switch up the veggies to create tasty new combinations.
Frequently Asked Questions
- → How do I make the soup smooth?
- Blend it thoroughly using a hand blender or regular blender. Add a bit of broth if you need a thinner texture.
- → Can I freeze this soup?
- Absolutely! Freeze it for up to 3 months. Let it cool fully first and skip the cream—just add cream when reheating.
- → What's the best way to clean leeks?
- Chop the leeks into pieces and slice them lengthwise. Rinse them well under running water, spreading the layers to remove all the dirt.
- → Is there a substitute for cream?
- You can swap cream for milk, soy cream, or soft cheese. The cream just adds that smooth finish.
- → How long does the soup stay fresh?
- Keep it in an airtight container in the fridge for up to 4 days. Reheat gently over medium heat, stirring occasionally.