Cream of zucchini, potato, carrot and leek soup
This soup is especially appealing during the coldest months of the year, as it is a delicious way to warm up.
Its ingredients give it a very mild, slightly sweet flavour, mainly thanks to the courgette, the carrot and, above all, the leek. That's why everyone loves it, even little ones.
On the other hand, although this soup is very light, it also gives us energy thanks to the carbohydrates in the potato, as well as minerals and vitamins of great nutritional value.
This creamy soup is rich in beta-carotene, flavonoids, allicin, carbohydrates, fibre, vitamins A, C, E and B-group vitamins (B1, B2, B3, B6 and B9 or folic acid), calcium, phosphorus, iron, magnesium, potassium, selenium, iodine and zinc.
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Notes
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- Step 1We peel the potatoes, the zucchini and the carrot. Wash, chop and cook in a pan with enough water to cover the vegetables.
- Step 2We remove the first layer of the leek, make some cuts along to remove the soil and wash it under the tap.
- Step 3Peel the onion and cut it close to the leek in small pieces.
- Step 4Pour the oil in a pan and, when it is warm, poach the onion and leek over medium heat, making sure the leek does not burn. We are removing from time to time.
- Step 5When poached, we toss everything in the pot where the vegetables boil and let cook for 30 minutes. We salt and extinguish the fire.
- Step 6We crush all the vegetables in the same casserole, we pass it for a Chinese so that the cream does not have remains of vegetable without crushing, and we serve it very hot.