Ready in just 30 minutes, this is a great option for busy cooks looking for a nourishing yet tasty meal. It is the ultimate hug in a mug (or boost in a bowl). Chunky vegetables in a golden, savoury broth. It’s flavourful without being too heavy, creamy without being too thick. Basically, it’s perfect. Enjoy!
Warming Creamy Vegetable Soup
Ingredients
Instructions
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Prepare the vegetables. Chop them all in coarse chunks.
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Heat 500 ml of salted water in a large saucepan. Bring to a boil, add the vegetables, pour in the peperoncino, reduce heat to low and simmer, stirring occasionally, for about 25 minutes or until vegetables are tender.
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Add olive oil and simmer uncovered for another 5 minutes. Set aside. Remove peperoncino.
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Using an immersion (stick) blender, slightly purée soup into the pot. Add lemon and stir gently until all flavours blend together. Taste and add salt, if you like.
If the soup is too thick, thin it by adding a little more warm water until your soup reaches the perfect consistency. -
Serve hot in soup bowls and sprinkle with thyme.
Notes
Serve with toasted garlic bread or croutons.