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Creamy Vegetable Soup
4
30 minutes
Ingredients
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1 large onion
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1 leek
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2 cloves of garlic
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1 large zucchini
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2 carrots
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2 small potatoes
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6 cup of water or vegetable broth
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9 tablespoons STAR Extra Virgin Olive Oil
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6 cups mushrooms
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6 cups crushed cashews
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A pinch of coarse salt
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A pinch of black pepper
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1 basil leaf
Instructions
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1.
In a large pot, sauté the onion, leek and garlic in a tablespoon of extra virgin olive oil until soft. Add the zucchini, carrot and potatoes and cook everything together for a few minutes. Add salt and pepper to taste.
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2.
Add the water or vegetable broth, turn up the heat, and cook for about 15 minutes.
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3.
Before blending, remove a cup of liquid to make sure the soup isn’t too runny. Add it back as necessary while blending until you get the desired texture.
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4.
Sauté some mushrooms with a pinch of coarse salt to garnish the soup, along with some crushed cashews and a leaf of basil.
