Makes: 6 servings
Prep: 15 minutes
Cook: 45 minutes

Ingredients:
2 Leeks
2 Zucchinis
1 Celery Branch
2 Carrots
1 Parsnip
2 Potatoes
1/2 Butternut Squash
A small bunch of Parsley and Cilantro
2/3 cup of light cream
1/2 teaspoon of salt +  1/4 teaspoon of pepper (spiced to be adjusted to taste)
1.5 liter of water (6 cups)

Steps for making the soup
1- Clean, peel, and cut the vegetables into pieces.
2- Add all the vegetables to a pan, the parsley and cilantro bunch, and cook in 1.5 liter of water for 40 minutes on medium heat.
3- Once the vegetables are cooked, remove the bunch of parsley and cilantro, then transfer the soup to a food processor and puree until getting a soft consistency.  You can adjust the texture of the soup based on the amount of vegetable broth you use to puree the vegetables.
3- Bring back the soup to the pan, add the cream, salt, and pepper and cook for another 5 minutes without covering the pan.

Serving:
Serve the soup hot. Enjoy!

Video:
Vegetable Soup Video