blend the cooked carrots/leeks/onions/celery with the broth, then add sautéed bell pepper and bok choy at the end for texture.
With 2 cups cooked carrots/leeks/onions/celery plus 750 ml veggie broth, let's make a simple blended vegetable soup.
Easy blended veggie soup
Use:
- 2 cups cooked veggies
- 750 ml veggie broth
- 1–2 cloves garlic, chopped
- Optional extra onion/celery, chopped small
- Bell pepper, chopped
- Small amount of bok choy, sliced
- Salt, pepper
- Optional: butter or olive oil
- Optional creamy finish: milk, cream, coconut milk, yogurt, sour cream, or cream cheese
Method
Sauté a little garlic, extra onion, celery, and bell pepper in oil or butter for 5–8 minutes.
Add your cooked veggies and 750 ml broth.
Simmer 10–15 minutes so everything becomes one happy little vegetable parliament.
Blend until smooth, or partly blend if you want texture.
Add sliced bok choy at the end and simmer 2–3 minutes, just until tender. Bok choy does not need a long boil.
Taste. Add salt, pepper, maybe a splash of vinegar or lemon if it tastes flat.
Good flavour directions
For cozy/simple: Add thyme, bay leaf, black pepper, and a bit of cream or milk.
For curry-ish: Add curry powder, ginger if you have it, and coconut milk.
For bright/clean: Add lemon juice, parsley, dill, or green onion at the end.
For heartier soup: Add rice, noodles, lentils, white beans, chickpeas, or small pasta.
