Creamy Vegetable Soup
Serves 4 #STARFineFoods Ingredients: 1 large onion 1 leek 2 cloves of garlic 1 large zucchini 2 carrots 2 small potatoes 6 cup of water or vegetable broth 9 tablespoons STAR Extra Virgin Olive Oil 6 cups mushrooms 6 cups crushed cashews A pinch of coarse salt A pinch of black pepper 1 basil leaf Instructions: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.
Add the water or vegetable broth, turn up the heat, and cook for about 15 minutes.
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.
Sauté some mushrooms with a pinch of coarse salt to garnish the soup, along with some crushed cashews and a leaf of basil.
Ingredients
- 1 large onion
- 1 leek
- 2 cloves of garlic
- 1 large zucchini
- 2 carrots
- 2 small potatoes
- 6 cup of water or vegetable broth
- 9 tablespoons STAR Extra Virgin Olive Oil
- 6 cups mushrooms
- 6 cups crushed cashews
- A pinch of coarse salt
- A pinch of black pepper
- 1 basil leaf
Instructions
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.
Add the water or vegetable broth, turn up the heat, and cook for about 15 minutes.
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.
Sauté some mushrooms with a pinch of coarse salt to garnish the soup, along with some crushed cashews and a leaf of basil.
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.
Add the water or vegetable broth, turn up the heat, and cook for about 15 minutes.
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.
Sauté some mushrooms with a pinch of coarse salt to garnish the soup, along with some crushed cashews and a leaf of basil.
Total Time: 30 minutes
Serves: 4
