Cream of zucchini, potato, carrot and leek soup
This cream soup is especially appealing during the coldest months of the year, as it is a delicious way to temper the body.
Its ingredients give it a very mild flavor and a certain sweet spot, mainly due to the presence of zucchini, carrots and, especially, leeks. This makes everyone like it, even the little ones.
On the other hand, although this cream soup is very light, it also gives us energy thanks to the carbohydrates of the potato, as well as minerals and vitamins of great nutritional value.
And is that this cream soup is rich in beta carotene , flavonoids , allicin , carbohydrates , fiber , vitamins A , C , E and group B ( B1 , B2 , B3 , B6 and B9 or folic acid ), calcium , phosphorus , iron , magnesium , potassium , selenium , iodine and zinc .
Categories
Measurement system
Tap on the ingredients to add or remove them from the shopping list
Notes
Tap on the steps to mark them as done
- 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.