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.
Recipes
Creamy vegetable soup
Ingredients
- 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
Step by step
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Step 1
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Step 2
Add the water or vegetable broth, turn up the heat, and cook for about 15 minutes. -
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.
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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.
