Ingredients
Equipment
Method
- First things first, wash and clean all your vegetables. Cut the carrot, potato, onion, and celery into large pieces. This will help them cook evenly and blend smoothly later on. You’ll want to ensure they’re washed thoroughly to remove any dirt.
- Next, take a large pot and add the olive oil. Heat it over medium heat. Once the oil is shimmering, toss in the onion and garlic. Sauté them until they become translucent and fragrant, about 5 minutes. The aroma will fill your kitchen, inviting everyone to come closer!
- Now, it’s time to add the rest of the vegetables. Add in the carrot, potato, and celery, stirring them together with the onion mixture. Let them sauté for another 5 minutes, which helps deepen the flavors and adds a wonderful texture.
- Once the vegetables have softened, add in the porcini mushrooms. Stir them well to combine with the rest of the ingredients. These mushrooms will infuse the soup with their rich, earthy flavor as they cook down.
- Next, pour in enough water to cover the vegetables. Add the vegetable stock cube and stir everything together. Bring the mixture to a gentle simmer, allowing it to cook for about 15 to 20 minutes until everything is soft.
- After the vegetables are tender, remove the pot from the heat. Using a slotted spoon, transfer the vegetables into a blender. Add the cooking cream to the blender as well. Blend until smooth, checking for the desired consistency. You want it creamy but not too thick, so feel free to add a little more water if necessary.
- Once blended, return the soup to the pot and stir well. Taste and adjust the seasoning with salt and black pepper as needed. This is where you can truly make it your own!
- Finally, serve the soup in bowls, and don’t forget to add your favorite toppings. I like to sprinkle some sundried tomatoes, pistachios, or even a bit of fresh herbs on top for an extra flavor boost. Enjoy every spoonful!
Notes
Extra tips or suggestions here.