Puree of Vegetable Soup

Posted By: Margie Babon


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2 tbsp. olive oil

3 leeks, including light green parts, finely chopped

4 carrots, peeled and slice in cube

3 zucchini (courgettes),  sliced  in clube

3 potatoes, peeled, slice in cube

1 ½ tsp. tomato pastevegetable

6 cups vegetable stock

1 cup canned chickpeas (garbanzos’)

3 tbsp. finely chopped Italian flat parsley

Salt and white pepper to taste

1 tbsp.lemon juice

1 tbsp. finely chopped lemon zest


  1. In a large saucepan over medium heat, warm olive oil for 5 seconds. Add the leeks and sauté until softened about 5 minutes. Add carrots, zucchini, and potatoes and sauté for 3-5 minute.
  2. Add tomato paste and vegetable stock, cover partially and simmer for 25- 30-minutes.
  3. Add the chickpeas and cook 43-4 minutes.
  4. Stir in the lemon juice and season with salt and pepper.
  5. Using blender, puree the soup in batches until smooth then return the soup in the pan.
  6. To serve, garnish with parsley and lemon zest.


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