Photographer : Little JF
This recipe is rather similar to the creamy vegetable soup recipe that I post in my blog earlier on. I called this ‘Anyhow’ soup, as there is no need to exactly follow how much ingredients to use. If you find some ‘left over’ vegetables in the refrigerator and it can’t be cook into a dish by itself, you can mix them with some other vegetables to come up with this soup. There is no need to go and get broccoli stem just that I have it and therefore I just dump it in. If you have cauliflower stem, use it. Potato is a must for the creamy texture, if there are too much of the other vegetables and you don’t want a big pot of soup, reduce the amount of potato used. Then, just pour enough water to cover all the vegetable and boil. Pretty easily, isn’t it and real sweet and delicious. Carrot and onion gives the sweetness to this soup.
Preparation: 10 mins, Cooking time: 15 mins
Ingredients (serves 1-2)
° 2 (± 200g) potatoes, peeled and chopped
° 2 stalks (± 100g) white leek (white portion), chopped
° 1 (± 50g) onion, diced
° ½ carrot, peeled and chopped
° 1 broccoli stem
° ½ -1 tablespoon non-dairy margarine
° salt and ground black pepper, or to taste
° few sprigs coriander leaves, for garnish
1. Place the potato, leek, onion, carrot, and broccoli in a pot. Pour just enough water to cover all the ingredients. Bring to a boil and simmer for 10 minutes or until all the vegetables are tender. 2. Transfer to a blender or food processor and add in the margarine and salt. Blend until smooth and creamy. Ladle the soup into individual serving bowls.
3. Garnish with coriander leaves, sprinkle some black pepper and serve hot.