This recipe definetely allows for some freestyling, so use all your favorite veggies and herbs/spices. Just make sure to use the potatoes because they make this soup ultra creamy without using any cream.
- Finely chop the onion, clean and chop the other veggies into bitesized pieces
- Add a tbsp of olive oil to a medium cooking pot, heat the pot to medium-high heat and add the chopped onions with a sprinkle of salt. Sauté them for 4 minutes
- Now add the herbs and spices and stir them in
- Add in all the other chopped veggies and sauté for 3 more minutes
- Now add in water, make sure not to use too much water but just enough to cover the veggies
- Cook until the veggies are tender (roughly 5-7 minutes)
- Now add 2/3 of the soup into a blender and blend until smooth and creamy. Add it back to the pot. You’ll now have a lovely thick soup with some vegetables chunks
- The soup is now ready, finish it off with some s&p and a splash of lemon juice when serving