light vegetable soup

Recipe type: soup
Prep time: 10 mins
Total time: 20 mins
Serves:
8

The recipe is by Daniela Ingrosso from Expat Cucina. She is a food blogger and cooking teacher.

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ingredients

Any vegetables you have – carrots, zucchini, spinach, tomatoes, onion, broccoli

cauliflower, pumpkin

2 tbsp extra-virgin olive oil

1 tsp salt, black pepper

heavy (soup) cream

crust of parmesan cheese

chopped fresh parsley or kale

instructions

Prepare the veggies: chop up some onion and sauté it in a sauce pan with 2 tbsp of olive oil.

Wash and cut the other vegetables in small pieces.

Add all the veggies into your sauce pan, season with salt and pepper and add the crust of parmesan cheese.

Fill the pan up with water, cover with a lid and let it simmer (low-mid heat) until the vegetables are softened.

With a blender, puree the veggies until they are creamy and smooth.

When serving, drizzle the top with a tablespoon of heavy cream and sprinkle some freshly chopped parsley or crispy kale chips* (or any seasoning to your preference).

*clean the kale, remove the hard parts. Toss them with olive oil, salt/pepper. Bake in oven (1250C) for about 25 minutes on a baking sheet till they are crispy

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