This soup can be made with whatever vegetables are in season. Just stop by your local farmer’s market and stock your pot with that peak season produce!
Print Recipe Pureed Vegetable Soup
Servings: 4 people
- 2 tablespoons olive oil
Pureed Vegetable Soup
- 1/2 onion, chopped
- 1 clove of garlic, chopped
- 4 small zucchini, chopped
- 6 cremini mushrooms, halved
- 2 carrots, peeled and chopped
- 1 turnip, peeled and chopped
- 8 leeks, chopped
- 10 leaves of fresh basil, roughly torn
- 2 Sea salt and freshly ground black pepper
- 1 chicken or vegetable stock
- 2 tablespoons of olive oil
- 2 handsful of fresh basil
- Sea salt, to taste
- 1 handful of pine nuts
Pureéd Vegetable Soup
- Heat a large stock pot over a medium flame and add the olive oil. Then one at a time add the onion, garlic, zucchini, mushrooms, carrots, turnip, leeks. Give each vegetable about 10-30 seconds before you add the next one. Stir often.
- Add the basil, season with salt and pepper and stir again. Sauté about 10 minutes, stirring often.
- Add the chicken or vegetable stock and let it come up to a strong simmer. Turn the heat down a little bit and cook for 30 minutes, or until vegetables are very tender.
- Turn the heat as low as possible and puree with the immersion blender. Taste and season with more salt or pepper as needed.
- Divide your soup into serving bowls and top with a dollop of the basil oil. Scatter a few pine nuts on top.
- In a dry skillet over medium heat, toast the pine nuts just until they begin to brown, shaking the pan every few seconds so that they brown evenly.
- In a food processor, combine the basil and salt, and with the processor running, slowly add the olive oil in a steady stream. Scrape down the sides to be sure that all of the basil is incorporated.