Creamy Summer Vegetable Soup

Ingredients

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 cup (150g) fresh or frozen peas 1 cup (150g) fresh or frozen peas
• 1 leek, white and light green parts only, thinly sliced 1 leek, white and light green parts only, thinly sliced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 26g, 6g
• Protein: 4g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the vegetable broth to a boil.
2. 2.
   Add the diced potatoes, carrots, peas, and sliced leek to the pot. Reduce the heat to medium-low and simmer for about 15-20 minutes, or until the vegetables are tender.
3. 3.
   Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes.
4. 4.
   Remove the pot from heat and let the soup cool slightly.
5. 5.
   Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.
6. 6.
   Return the soup to the pot and reheat gently if needed.
7. 7.
   Serve the Creamy Summer Vegetable Soup hot, garnished with fresh dill.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Leek — Thoroughly wash the leek slices to remove any dirt or sand trapped between the layers.
• Heavy cream — For a lighter version, you can substitute half-and-half or whole milk for the heavy cream.

Tips & Tricks

• For added flavor, you can sauté the leeks in a little butter before adding them to the soup.
• Feel free to customize the vegetables based on what is in season or your personal preferences.
• Serve the soup with a side of crusty bread for a more substantial meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Serving advice

Serve the Creamy Summer Vegetable Soup as a light lunch or dinner. It pairs well with a fresh green salad and a slice of Finnish rye bread.

Presentation advice

When serving the soup, ladle it into bowls and garnish each serving with a sprig of fresh dill. The vibrant green dill adds a pop of color and freshness to the dish.