Velvety Vegetable Soup
Jump to recipeNo ratings yet
Log in to rate
Watch the recipe video
INGREDIENTS
- 3 tablespoons (60g) Flora Cook&Bake Salted
- 1 leek (white part only), about 300g, finely chopped
- 2/3 cup (60g) fresh spring onions, finely chopped
- 1 medium dry onion, about 130g, finely chopped
- 2 medium potatoes, about 400g, diced
- 1 medium carrot, about 160g, sliced thinly
- 1 large dark zucchini, about 200g, sliced thinly
- 7-8 oyster mushrooms, about 200g, roughly chopped
- 1 bunch (200g) spinach, roughly chopped
- 5 cups (1250ml) hot water
- 2/3 cup (200g) coconut cream or heavy cream
- ½ teaspoon turmeric
- ½ teaspoon nutmeg
- 1 ½ teaspoons salt
- 1/3 teaspoon freshly ground black pepper
- Chili flakes or 'boukovo' for serving
METHOD
- In a large pot, melt the Flora Cook&Bake Salted. Once melted, add the leek, spring onions, and dry onion. Sauté for 3-4 minutes until softened, without letting them brown.
- Add the potatoes, carrot, zucchini, mushrooms, and spinach. Stir well and let them sauté for 5 minutes. Pour in the water. Once it comes to a boil, reduce the heat and simmer for 20 minutes. Add the coconut cream or dairy cream (if not fasting), the turmeric, nutmeg, salt, and pepper.
- Continue simmering for another 5 minutes and then blend until smooth using an immersion blender. If you don't have an immersion blender, let the soup cool slightly and blend it in a regular blender. Divide the soup into bowls and sprinkle with chili flakes or 'boukovo' (red pepper flakes).
