Prep 30 mins
Cook 1 hr
Hey, where's the cream? No, no cream here, only delicious healthy soup. This is a VERY healthy, low calorie soup. My family loves it. I serve it with thick slices of German bread.
- 1 leek
- 2 stalks celery
- 2 carrots
- 2 potatoes
- 1 (14 ounce) can tomatoes
- 2 quarts vegetable stock or 2 quarts chicken stock or 2 quarts beef stock
- 1 teaspoon salt
- 1 teaspoon dried marjoram
- 1⁄2 teaspoon dried oregano
- 1 teaspoon dried basil
- salt & pepper
- Bring the stock to simmer. The taste of the soup will be different depending on which stock you use. You can also use 2 quarts water + boullions.
- Clean and slice the leek, white/light green part only. Clean and chop the celery. Peel the carrots and potatoes and dice them. Put everything in the simmering stock. Add salt, marjoram, oregano and basil. Simmer for 1-1/2 hour.
- Take out a big bowl to hold the soup while you use the blender to puree/liquify it.
- VERY IMPORTANT! Only fill the blender container half full and make sure the steam can escape on top. I usually hold a paper towel over the top to prevent splatter. You can also let the soup cool a bit before you puree/liquify it.
- Put the pureed/liquified soup back in the pot and reheat. Taste and add salt and pepper if needed. If you have fresh basil around, chop some and sprinkle over the soup.
- Serve with delicious fresh bread.
Simple, filling, and very tasty -- seasonings are just right! I make it with half chicken stock and half beef stock and serve with a "substantial" bread. My husband says he can't believe a meatless meal is so satisfying.
When I first made this soup, (using purchased Campbells vegetable stock), I thought "pretty good for a vegetable soup that tastes like Campbell's vegetable soup" (I did not puree it) Since I am not a big fan of that tomatoey kind of vegetable soup, I thought it was good but not something I would make again. Then last night we had some for dinner and I threw in a generous handful of grated cheese (motzarella & parmesan mix) and lo and behold a whole new flavour, more reminicient of minestrone. Next time I will add some kidney beans and maybe a little pasta and I will definitely add cheese. Very good!
I made the fully vegetarian version of this as I had a vegetarian friend at dinner. I followed the recipe very closely, though I did add a small amount of water before I blended the soup (using my stick blender). It cooked down quite a lot, and I didn't want it to be too thick. I did also take one other review's suggestion and add a little bit of grated cheese (romano). Prep time is very quick and the stick blender makes it easy to blend right in the pot, and everyone who had some enjoyed the soup.