It’s getting cold here and the soups arrive with everything! This one is a version of vegetarian soup and light which I always make and it is very tasty! It can be served like this with little pieces or blended in a blender or mixer to turn into a cream, but in this case you don’t need to add the pasta.
Ingredients:
1 chopped onion;
1 large unpeeled carrot, chopped;
2 chopped celery stalks;
1 stalk of chopped leek;
2 chopped potatoes;
1/2 cup fresh peas (I use the frozen version);
1 bouquet of fresh herbs (I used basil, parsley and chives);
Olive oil, salt, black pepper and whatever spices and dried herbs you want to taste.
I start by sautéing the chopped onion in olive oil. I leave it for a long time until it starts to brown. I add the carrot, celery and leek and let it cook until it starts to “stick” to the bottom of the pan. This process is important to add flavor to the broth.
I add the potatoes and peas and just mix. I cover it with boiling water until about 2 fingers above the level of the braised ingredients.
I add the herbs (which I remove when serving), a little salt and black pepper. You can add any spices you like, curry, paprika, bay leaf, get creative.
Once it boils, I leave it for about 4 minutes and add the pasta (you can use any shape you want). Cook over medium/low heat until the potatoes are soft.
When serving, I add a little chopped chives (this is French chives which are very fine, but it can be any type of chive). I also like to serve it with grated cheese and toast! Light and delicious option for cooler days!
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