Blended soup

✅ The essentials

A blended soup is an onion sweated in a pot, vegetables in pieces, water to cover, twenty-five minutes of cooking and a go with the blender. It works with any vegetable, with whatever is left in the drawer, and a potato makes it velvety without cream. It keeps four days and freezes.

🍳 The method

1. Sweat a sliced onion in a knob of butter or a spoon of oil, five minutes on low heat.
2. Add the vegetables cut into three-centimetre pieces, and a medium potato in dice for body.
3. Cover with water, with a stock cube or a teaspoon of salt. Bring to the boil, then lower to low heat with the lid on.
4. Let it simmer twenty to twenty-five minutes, until the knife goes into the biggest piece without forcing.
5. Blend with an immersion blender straight in the pot. Taste, salt, pepper. A spoon of cream, a drizzle of olive oil or a little grated cheese in the bowl.

⚖️ The quantities

One kilo of vegetables, one onion, one potato and one litre of water: four big bowls. Red kuri squash, carrot, leek, zucchini, broccoli, cauliflower, peas, everything works, alone or mixed.

⏱️ How long it takes

Thirty-five minutes, twenty-five of which it cooks on its own with the lid on.

🩹 If it goes wrong

Too thin: five more minutes without the lid, or one more potato next time. Too thick: hot water while blending. Bland: salt, then a few drops of lemon, then pepper, in that order, tasting. A burnt taste: the vegetables stuck to the bottom, do not scrape, pour into another pot.

🍽️ Make it tonight

Red kuri squash soup, with yesterday's bread toasted in the oven.

🥘 The linked base recipe: Red kuri squash soup (serves 4)

• 1 red kuri squash, about 1 kg, with its skin
• 1 onion
• 1 potato
• 1 vegetable stock cube or 1 teaspoon salt
• 1 knob of butter or 1 tablespoon oil
• 100 ml cream (optional)
• Pepper