Soup, the ultimate comfort food. Next to this creamy mac ‘n cheese of course, and mashed potatoes. And chocolate mousse, we admit it. Anyway, the easiest way to make a silky, smooth soup like this, is to cook the vegetables and puree them with a hand blender. Simple as that!
1 knob of butter of a splash of olive oil
1 onion, roughly chopped
1 thin leek, chopped
2 stalks of celery, roughly chopped
2 cloves of garlic, quartered
1 zucchini, roughly chopped
1 broccoli, roughly chopped
4 cups/1 liter of vegetable stock
handful of basil leaves
handful of pistachio nuts, roughly chopped
Extra: hand blender
1. Heat the butter or oil in a soup pan. Add onion, leek and celery and cook over medium heat for approx. 5 minutes until the leek has shrunk a little. Add garlic, zucchini, and broccoli and stir for a few more minutes.
2. Add the stock and bring to a boil. Turn the heat down and simmer over a low heat, covered, for about 25-30 minutes until the zucchini is soft. Remove from the heat and blend the soup with a hand blender until very smooth. Serve the soup in bowls. Sprinkle with basil and pistachio nuts. Serve with some grilled naan bread if you like.