This leek and other vegetable soup with potatoes is one of the ones that suit me best when the weather is unpleasant. A week ago I prepared it and enjoyed it at night when I got home, although it was not the first time nor the last. And despite its simplicity it is always comforting.
This soup is very simple to prepare. It is one of those recipes that we like so much in which you add different ingredients to the casserole. Onion, pepper, carrot, leek, cauliflower and potato are the ingredients that I have incorporated into the soup. A good base of vegetables, as you can see, along with some spices.
You can adapt it to what you have at home. You could replace the cauliflower with broccoli, for example. Or do without any of the ingredients, although none are left over, I assure you! Do you dare to prepare it? Below I leave you step by step to make your task easier.
The recipe
- 1 cebolla
- ½ Italian green pepper
- 5 leeks
- 2-3 large carrots
- ¼ cauliflower
- 3 potatoes
- Sal Island
- Pepper
- Turmeric
- ½ teaspoon of chorizo pepper meat
- Water
- Olive oil
- Chop the onion and pepper and the we put it to poach in a casserole with 3 tablespoons of olive oil.
- Next, we peel and we cut the carrot into slices and we also add it to the casserole.
- Then we cut the cauliflower in florets and we incorporate them.
- Now that the onion has been in the casserole for about 10 minutes, we wash and we cut the leeks into slices to add them. We lower the heat a little, cover the pot and let it sweat for 8 minutes, stirring the contents from time to time.
- Time passed, we add the peeled potatoes and clicked, we raise the heat and mix.
- We cover generously with water the vegetables and add a pinch of salt and pepper along with the chorizo pepper. When the water begins to boil, lower the heat, cover and cook for 20 minutes or until the potatoes are tender.
- We put out the fire we add a little turmeric and we mix.
- We serve the leek soup and other vegetables with hot potatoes.