Vegetable purée

Name: Vegetable purée
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Celery 3.5 oz; Carrots 3.5 oz; Red onions 3.5 oz; Peas 1 cup; Fresh scallion 5 oz; Zucchini 10.6 oz; Potatoes 7.1 oz; Spinach 7.1 oz; Grana Padano PDO cheese 1.5 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 3 ½ tbsp; Water at room temperature 2 ½ cups; Homemade bread 7.1 oz; Extra virgin olive oil 1 ½ tbsp

462

Calories per serving

Vegetarian
Lactose Free

Energy Kcal 462
Carbohydrates g 52
of which sugars g 7.8
Protein g 14.7
Fats g 21.8
of which saturated fat g 4.55
Fiber g 7.3
Cholesterol mg 11
Sodium mg 807

Difficulty: Very easy
Prep time: 30 min
Cook time: 40 min
Serving: 4 persone
Cost: Low

PRESENTATION

Vegetable soup is a typical winter comfort food, when there is a strong desire to pamper ourselves with a warm, enveloping, and genuine dish that warms us with taste. The soup, as we know, is the healthiest dish there is, but many wrinkle their noses at the mere thought... so how can we make it more appetizing? By blending it! Whether you choose an old-fashioned food mill from your grandmother or the latest generation mixer, it doesn't matter, vegetable soup, when so velvety and creamy, enriched with crunchy toasted croutons, becomes in just a few steps a much more inviting first course for the whole family!

ALSO DISCOVER the special: The best hand blenders

INGREDIENTS

462

Calories per serving

Celery 3.5 oz (100 g)

Carrots 3.5 oz (100 g)

Red onions 3.5 oz (100 g)

Peas 1 cup (150 g)

Fresh scallion 5 oz (150 g)

Zucchini 10.6 oz (300 g)

Potatoes 7.1 oz (200 g)

Spinach 7.1 oz (200 g)

Grana Padano PDO cheese 1.5 oz (40 g)

Fine salt to taste

Black pepper to taste

Extra virgin olive oil 3 ½ tbsp (50 g)

Water 2 ½ cups (600 g) - at room temperature

for the croutons: Homemade bread 7.1 oz (200 g); Extra virgin olive oil 1 ½ tbsp (20 g)

Preparation

How to prepare Vegetable purée

To prepare the vegetable soup, ready all the vegetables: peel the red onion and cut it into large chunks, peel the carrots and cut them into thick slices 2. Peel the potatoes and cut them into cubes the size of the carrot slices 3.

Cut off the base of the spinach stalks 4, then rinse them well under running water 5, dry them and cut them into 3 parts 6.

Now wash and trim the zucchini, then cut them into thick slices like the carrots 7. Use a peeler to remove the most fibrous outer part of the celery stalk 8, then cut it into large pieces 9.

Now take the spring onion: cut off the base and slice it coarsely as well 10. The vegetables are ready for cooking: in a high-sided pot, heat the olive oil, then add the onion, spring onion 11, carrot, and celery 12. Let them sauté for 2-3 minutes.

Then add the potatoes 13, zucchini 14, and cover the vegetables with half of the water 15. Cook over medium heat for 20 minutes.

After this time, add the spinach 16, pour in the remaining water 17, and add the peas 18. Salt and continue cooking for another 10 minutes or until all the vegetables are soft.

Once cooked, adjust the salt and pepper and blend the vegetables with an immersion blender 19 (you can also use a food mill) until you get a homogeneous cream 20. Keep the vegetable soup warm and prepare the croutons: cut the bread into small cubes 21.

Place the bread cubes on a baking sheet lined with parchment paper, drizzle with olive oil, and toast them under the oven grill for 5 minutes, or until they are golden brown on the surface 23. Serve your vegetable soup with the toasted bread croutons 24 and sprinkle with grated Grana Padano cheese.