There is nothing better than a pot of soup on the stove. This pureed vegetable soup is one of my favorites. I usually start with an onion and a cauliflower and add in seasonal vegetables from there. This one has spinach and zucchini making it green.
1 Cauliflower cut in chunks
4 Handfuls of baby spinach washed
1 Medium leek chopped in chunks
1 Carrot, cut in rounds
1 Onion, diced
1 Japanese sweet potato peeled and chopped
2 Zucchinis, chopped in rounds
Water or stock (vegetable or chicken)
1 Tablespoon extra virgin olive oil
1-2 Springs of fresh thyme
Salt and pepper to taste
Add the olive oil to the pan, heat and add the onions and leeks. Sautee until the onions are opaque.
Add the other vegetables and stir well. Add water to cover ¾ of the pot. Bring the pot to a boil. Turn heat to a simmer and cover. Cook until vegetables are soft about 20 minutes. (this will vary on how thick the vegetables are).
When the vegetables are soft puree with an emersion blender or add in batches to a blender and blend until smooth. You may need to add more stock or water. Taste and season with salt and pepper. Garnish with fresh thyme.
This soup will thicken up if kept in the refrigerator. Add more liquid and reheat to enjoy leftovers. You can spice it up by adding a spoonful of pesto into each bowl.