Why do I have to chop anything? Isn't this a blended soup?

The vegetables have to simmer to cook prior to blending. Chopping the potatoes and carrots means they'll cook more quickly than whole vegetables. And chopping in uniform sized chunks means everything will cook evenly.

I don't have a hand blender. Can I blend it in my blender or food processor?

Yes! But you may want to blend the soup in a few smaller batches. A blender full of hot soup is a weapon. Limit the blender jar to half-full and always fasten the lid.

Is this recipe vegan? How about gluten free?

Yes to both. 100% vegan and gluten free as written. As always, people with wheat allergies will want to read the label on their vegetable broth to make sure it isn't processed in a facility that also handles wheat.

Vegetable Potage

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5 from 1 review

This vegetable potage looks fancy and tastes like it simmered for hours – but it’s actually a rustic blended vegetable soup I take from cutting board to dinner table in just over 30 minutes.

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Boiling
Cuisine: French
Diet: Vegan

Ingredients

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1 1/2 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon ginger, minced
1 celery stalk, roughly chopped
1 leek, chopped
6 cups vegetable broth
2 large potatoes, peeled and chopped
3 large carrots, peeled and roughly chopped
Salt and pepper, to taste

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Instructions

Cook the aromatics: In a large pot over medium heat, add the olive oil and swirl it to evenly coat the bottom of the pot. Add the garlic, ginger, celery and leek, and stir. Saute for 2 minutes.
Boil the soup: Add the broth, potatoes, and carrots and stir. Turn the heat to high and bring the soup to a boil. Turn the heat down to a bubbling simmer and cook for 20 minutes, uncovered, until the vegetables are tender.
Puree the soup: Turn the heat off and use an immersion blender to blend the vegetables until the soup is smooth. You can also transfer the soup to a regular blender and blend until smooth. You might need to do this in batches.
Season and serve: Taste the soup and season with salt and pepper if needed. Serve hot.

Notes

Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 173
Sugar: 9.5g
Sodium: 920mg
Fat: 5.7g
Saturated Fat: 0.8g
Unsaturated Fat: 0.8g
Trans Fat: 0g
Carbohydrates: 29.9g
Fiber: 5.2g
Protein: 2.7g
Cholesterol: 0mg

Find it online: https://pickledplum.com/vegetable-potage/