. . . 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)
Votes: 1
Rating: 2
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
8 people 10 minutes
Cook Time
40 minutes
Merelyn's White Soup (That's Slightly Green)
Votes: 1
Rating: 2
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
8 people 10 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Units:
Instructions
  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.

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