This creamy vegetable soup is the perfect recipe for using any leftover cooked vegetables. Combine it with some cream and a drizzle of De Nigris Recipe Platinum Label Balsamic Vinegar, for an even more delicious taste, all balanced with just the right amount of rich, fruity acidity.
Ingredients for 6 people
- 500g leftover cooked chopped vegetables (carrots, broccoli, cauliflower, potatoes, etc.)
- 1 onion, peeled and diced
- 2 cloves garlic, minced
- 1 litre vegetable stock
- 250ml double cream (or non dairy alternative)
- 2 tbsp olive oil
- Salt and pepper, to taste
- De Nigris Recipe Platinum Label Balsamic Vinegar – to drizzle
For the recipe
In a large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic to the oil and cook until soft, stirring occasionally. Add the leftover cooked vegetables and vegetable stock to the pot. Bring to a boil. Reduce heat and simmer for 20 minutes.
Use an immersion blender to purée the soup until it is smooth. Stir in the double cream and heat through until the soup is hot. If the soup is too thick, add additional vegetable stock until it reaches your desired consistency.
Season with salt and pepper to taste. Serve immediately, ladled into soup bowls and generously drizzled with De Nigris Platinum Label Balsamic Vinegar.
