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Author Notes: The pureed vegetable soup is everywhere in Switzerland in the winter as a way to keep warm and to use unexciting vegetables, which are the ones most available in the Alps in the winter. I make mine at home and add Greek yogurt for tanginess and richness.
This doesn't really require a recipe, and I don't really use one. The basic flow is to saute onions in butter and olive oil. Add other root vegetables (carrots, potatoes, parsnips, whatever is around). Make sure the veg gets some nice brown (not black) spots. Add the more delicate veg (cabbage, Swiss chard, broccoli). Add vegetable stock to cover. Boil until veg are cooked through. Blend. Add yogurt. Et voila! —minipanda
Makes 2 litres
- 3 onions, chopped
- 6 carrots and/or other root veg, peeled and chopped
- 4 cloves of garlic, peeled and chopped. Use more or less depending upon how you feel about garlic.
- 1 bunch Swiss chard and/or other dark, leafy greens, chopped
- 1 knob of butter (maybe 3 tbs)
- 1 glug of olive oil (maybe 3 tbs)
- 2 liters vegetable stock (I use bouillion cubes); enough liquid to cover the veg
- 1 bay leaf
- Ground pepper, to taste
- Salt, to taste (since I use bouillon cubes, I never have to add salt)
- 14 ounces Greek-style full-fat yogurt
- Heat the butter and olive oil over medium high heat.
- When the butter melts, saute the chopped onion.
- When the onion is translucent, add the chopped carrot and/or other root veg and the chopped Swiss chard stems, if you are using Swiss chard.
- Add the garlic and saute.
- Add the Swiss chard leaves and/or other greens and saute until the greens wilt down.
- Add the vegetable stock and bay leaf.
- Bring to boil and boil until the root veg are soft (20 min? depending upon how finely you chopped the veg).
- Blend the soup in a blender or use an immersion blender.
- Stir in Greek-style yogurt.