Pour the liter of hot water or broth over the vegetables. Broth adds more depth of flavor, but water works just fine too.
Season with salt and pepper. For extra flavor, add a pinch of herbes de Provence or parsley.
Bring to a boil, then reduce the heat and simmer, covered, for about 15 minutes, or until the vegetables are tender.
How do you know if the vegetables are cooked?
Insert a knife into a potato or carrot. If it goes in easily, your soup is ready to proceed to the next step.
Step 4: Blend or Chunky?
This is the crucial moment: blend or not? It all depends on your taste and the experience you want to have with this soup.
Option 1: A Velvety Smooth Soup
If you like smooth and homogeneous soups, here’s how to achieve the perfect texture:
Use an immersion blender directly in the pot to blend the soup until smooth.
For even more creaminess, add a tablespoon of crème fraîche or grated cheese before blending.
Option 2: A Rustic Soup with Chunks
If you prefer a heartier soup, leave the vegetable pieces whole.
Stir well and serve immediately to enjoy the contrast in textures.
An intermediate option is to blend only half of the soup, for a mix of smooth and chunky.
Tip: If you blend, add a drizzle of olive oil or a squeeze of lemon juice to enhance the flavors.
