Creamy vegetarian soup using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(5)
Preparation time
46 min
Total time
49 min
Servings
6
Calories / Serving
108 Cals
Difficulty
Easy
Dive into a bowl of creamy vegetarian soup that’s not just a feast for the stomach but also a delight for the soul! This vibrant medley of leeks, carrots, zucchini, sweet potatoes, and pumpkin is like a cozy hug on a chilly day. Originating from the rustic kitchens of Europe, this soup is the culinary equivalent of a warm blanket and a good book. Fun fact: Turmeric, the golden spice used in this recipe, has been revered for centuries not only for its flavor but also for its anti-inflammatory properties. So, enjoy this creamy concoction knowing you’re treating your taste buds and your health with equal flair!
Ingredients
- 30 g Olive oil
- 180 g Leek
- 200 g Carrot
- 200 g Zucchini
- 200 g Sweet potato
- 200 g Pumpkin
- 850 g Water
- 0.50 Vegetable broths
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 1 Teaspoon(s) Turmeric
Steps
- Add 30 g of olive oil in the food processor bowl.
- Cut in pieces, and add 180 g of leek in the food processor bowl.
- Mix manual: 10:00min / 120°C / Speed .
- Cut in pieces, and add 200 g of carrot, 200 g of zucchini, 200 g of sweet potato, 200 g of pumpkin in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4.
- Add 850 g of water, ½ vegetable broths, 1 pinch(es) of salt, 1 pinch(es) of pepper, 1 teaspoon(s) of turmeric in the food processor bowl.
- Mix manual: 25:00min / 100°C / Speed 2.
- Mix manual: 1:30min / 0°C / Speed 5.
- Serve hot
