Vegetable Soup

This Vegetable Soup is creamy, with a subtle sweet taste and very nutritious.

It’s winter and nothing better than a soup to warm us up.

Wash the vegetables and cut them into pieces. I used frozen leeks.

Put the vegetables and the bay leaf in a large pot. Add water and season with salt and olive oil to taste. The quantity of water depends on whether you like a thick or thin soup. I prefer thick. Therefore, I add water to the level of the vegetables.

Cook in medium-high heat, for 30/35 minutes.

Puree the soup with a hand blender.

Note: Remove the bay leaf before using the blender. 

And that’s it. The soup is ready. Serve it warm.

The soup can be frozen for up to 3 months.

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