Puree of Vegetable Soup

By aiati

Hearty vegetarian soup.

Ingredients

• 2 tablespoons olive oil
• 3 leeks, including light green parts, finely chopped
• 4 carrots, peeled and sliced
• 4 zucchini (courgettes), sliced
• 3 waxy or all-purpose potatoes, about 1 pound, peeled and thinly sliced
• 1 1/2 tablespoons tomato paste
• 6 cups chicken stock or prepared broth
• 1 cup canned chickpeas (garbanzo beans), rinsed and drained
• 1 tablespoon fresh lemon juice
• Salt and freshly pepper
• 3 tablespoons finely chopped fresh flat leaf parsley
• 1 tablespoon finely chopped lemon zest

Details

Servings 4
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

In a large saucepan over medium heat, warm the oil. Add the leeks and saute until softened, about 5 minutes. Add the carrots, zucchini, and potatoes and saute until they begin to soften, about 3 minutes.

Add the tomato paste and stock, cover partially, and simmer until the vegetables are tender, 25-30 minutes. Add the chickpeas and cook until heated through, about 3 minutes longer. Stir in the lemon juice and salt and pepper to taste. Remove the soup from the heat.

In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Alternatively, process with a handheld blender in the pan until smooth. Return the soup to medium heat and reheat gently. Stir in 2 tablespoons of the parsley. Taste and adjust the seasoning.

Ladle the soup into warmed shallow bowls and garnish with the remaining 1 tablespoon parsley and the lemon zest. Serve immediately.