084 – Vegetable Soup


  • 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)


  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.
  4. Bring back the soup to the pan, add the cream, salt, and pepper and cook for another 5 minutes without covering the pan.


  • Serve the soup hot. Enjoy!