Usuba
Vegetable Puree Soup
A delicate cream soup made from fresh vegetables with aromatic herbs. Onion, carrot, celery, and garlic are sautéed with spices, then broccoli, cauliflower, and green beans are added. After cooking, the soup is transformed into a smooth purée using a blender.
- Total
- 30 min
- Standard serving
- 244.8 g
Ingredients
Total 12
Instructions
- 1
Step 1
Chop the onion, carrot, celery, and garlic into large pieces.
- 2
Step 2
Place the chopped vegetables in a pot with olive oil. Add rosemary, oregano, and fennel seeds. Stew the vegetables over medium heat for 5–7 minutes, stirring occasionally.
- 3
Step 3
Add broccoli, cauliflower, and green beans. Season with salt and pepper to taste. Pour water so that it covers the vegetables. Bring to a boil and cook for 15–20 minutes until the hardest vegetable is completely cooked.
- 4
Step 4
Turn off the heat. Using a blender, puree the soup until smooth and homogeneous. Add more water if needed to reach the desired thickness.
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