Recipes
Vegetable Creamy Soup
May - 28 - 2017
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Recipe by, Samia Masri – Food blogger, Founder of Once Upon a Picky Eater
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Ingredients
- 1 large onion
- 4 carrots, peeled
- 4 celery sticks
- 3 small zucchini, peeled
- 1/2 small pumpkin
- 3 medium peeled potatoes
- Salt and pepper
- 1/4 tsp. crushed red pepper flakes (optional)
- 3 garlic cloves, peeled and halved
- 2 bay leaves
- 1 Tbsp. olive oil
Method
- Chop the onion, carrots, pumpkin, potatoes and celery into 1/2-inch chunks.
- Heat the oil in a large pot over medium-high heat. Toss the onion, garlic, carrots, pumpkin and the celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet; 5 to 10 minutes.
- Pour in the water and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork; about 15 minutes.
- Remove the soup from the heat. Take out the bay leaves and discard
- Use an immersion blender to puree the soup until smooth.
