. . . That’s Slightly Green!
So here’s the story. I like to walk through the fruit and veg shop and choose a colour for my soup. It could’ve been red (tomato, capsicum, chilli…) or green (zucchini, pea, mint…). But today it’s white. With a tinge of green. I’ve picked all my favourite ‘white’ veggies, added flavour with some sauteed leek and onion, another dimension with a rind of parmesan and a touch of richness with the best quality vegetable stock I could find, make or buy. I then pureed it in a blender so it is super smooth. And SUPER delicious.
Merelyn's White Soup (That's Slightly Green)
- 1 onion peeled and chopped
- 3 leek chopped
- 1 tablespoon extra virgin olive oil
- 1/2 cauliflower chopped
- 1/2 celeriac peeled and chopped
- 1 swede peeled and chopped
- 2 parsnip peeled and chopped
- 4 zucchini chopped
- 1 parmesan rind
- vegetable or chicken stock to almost cover
- salt and pepper to taste
- In a stockpot, gently saute the onion and leek in the olive oil for 10 minutes or until soft.
- Add the chopped vegetables and pour in enough vegetable stock to come to 1 cm below the top.
- Bring to the boil, cover and simmer for 30 minutes or until all the vegetables are soft.
- Allow to cool slighly then puree in a blender (for a really smooth soup) or with a stick blender. Season to taste.