Merelyn’s White Soup

. . . 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)

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 people

Course: Sides and Starters

Cuisine: International

Ingredients Method

Ingredients

  

• 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

Method

 

1. In a stockpot, gently saute the onion and leek in the olive oil for 10 minutes or until soft.
2. Add the chopped vegetables and pour in enough vegetable stock to come to 1 cm below the top.
3. Bring to the boil, cover and simmer for 30 minutes or until all the vegetables are soft.
4. Allow to cool slighly then puree in a blender (for a really smooth soup) or with a stick blender. Season to taste.