Leek soup with vegetables base

LER EM PORTUGUÊS

With this cold weather nothing better than a hot soup to warm. So, today I bring this recipe that is very easy to do and healthy. Here it is.

INGREDIENTS:

• 5 small potatoes*
• 1 courgette
• 2 big carrots
• 125 g pumpkin
• 2 leeks (white and light green parts only)
• 1 small onion
• 1 garlic clove
• 1/3 cup of stelline pasta (optional)
• 1 coffee spoon of ginger
• salt
• olive oil

METHOD:

1. Start by heating a medium saucepan with approximately ¾ water.
2. Then, wash and slice the potatoes, courgette, carrots, pumpkin, onion and garlic clove. Add everything to the saucepan and salt it. Let it cook for 20 minutes or until the courgette have softened. Whizz the soup with a stick blender or in a food processor until smooth.
3. Wash the leeks and slice it. Then wash it again very well, undoing the rings. Add it to the soup, as well as, a dash of olive oil, ginger and the stelline pasta (optional). Mix together, taste it and, if necessary, adjust the salt, Let it cook in medium-low heat for 25 minutes, stirring regularly so the stelline does not grab to the pan.

*If you don’t want to add potatoes, just add one more courgette and/or a choko and/or other vegetables that you like.

Enjoy!