Creamy vegetable soup

30 min


4 persons




0 / 5 (0 votes)


Creamy vegetable soup


  • 1 large onion
  • 1 leek
  • 2 cloves of garlic
  • 1 large zucchini
  • 2 carrots
  • 2 small potatoes
  • 1 L of water or vegetable broth
  • 80 ml Borges extra-virgin olive oil
  • 80 g mushrooms
  • 80 g crushed cashews
  • A pinch of coarse salt
  • A pinch of black pepper
  • 1 basil leaf

Extra Virgin Olive Oil

Step by step

  1. Step 1

    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.

  2. Step 2

    Add the water or vegetable broth, turn up the heat, and cook for about 15 minutes.

  3. Step 3

    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.

  4. Step 4

    Sauté some mushrooms with a pinch of coarse salt to garnish the soup, along with some crushed cashews and a leaf of basil.

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