Vegetable cream soup

Difficulty: 1/5

Time: 1 hour

Servings: 4

Ingredients:

• 12 cups water
• 6 diced carrots
• 2 diced zucchinis
• 2 diced potatoes
• 1 diced fennel
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

• Put all the ingredients in a large pot. Bring to a boil and let simmer for 25 minutes.
• With a slotted spoon or a strainer, put aside 2 cups of the vegetables only (no broth). Continue simmering the soup for another 25 minutes.
• Once the simmering vegetables are soft, blend using an immersion blender. Adjust salt to taste.

Serving:

In a bowl, put 1/2 cup of the vegetables you set aside. Scoop 3 ladles of the creamy broth. Top with freshly cracked black pepper.