John Myers
Vegetable Soup Made from Leftovers – Pureed
The perfect vegetable soup made from leftovers – pureed recipe with a picture and simple step-by-step instructions.
- 2 size Potatoes
- 3 Carrots
- 1 Piece of The celery bulb
- 1 Kohlrabi fresh
- 1 Piece of The leek
- 1 Onion
- 1 Solo garlic
- 1 Spring onion
- 2 tablespoon Extra virgin olive oil
- 1 teaspoon Salt
- Black pepper from the mill
- Meat broth to fill up – homemade and stock from the frozen
- 200 ml Cream
- 1 bunch Chopped parsley
- This soup is the result of a refrigerator clearing operation before a long trip. I turned everything that was left of vegetables into soup … and it tasted wonderful!
- Wash, clean (peel) and then cut into large cubes or slices any remaining vegetables. Sauté about half of the vegetables in a sufficiently large saucepan for about 3 minutes in the heated olive oil, then add the second half, season with salt and pepper and pour on the broth.
- The vegetables should be completely covered with broth, better still stand 2 cm over it. Stir once, bring to the boil, put a lid on and cook over a mild heat for about 25 minutes.
- Puree the vegetable soup with the hand blender while adding the cream. Season to taste and serve sprinkled with parsley.
- Tip 5: if you like it spicy, add 2 spritzes of Tabasco when you taste it – my husband especially loves it, but that’s not everyone’s taste! The types of vegetables are interchangeable, by the way – it’s a leftover soup, but we always welcome it.
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