Prep time
10 mins
Total time
40 mins
Serves
4 people
Level
Easy
About the recipe
Ingredients
● 1 leek (or onion) cleaned well and sliced
● 1 butternut, peeled and chopped into medium sized pieces
● 4 carrots peeled and chopped
● 500 mL of chicken or veggie bouillon
• ¼ tsp cumin
• 1 bay leaf
• ¼ tsp thyme
• ¼ tsp rosemary
• salt and pepper to taste
• optional: top with pumpkin seeds and sprits of shredded cheese
Preparation
1. In an Instant Pot or a large pot, sauté the leek (onion) for 3 minutes in butter or oil.
2. Add all the remaining ingredients in the pot and simmer on the stove for 30 minutes or cook in the Instant Pot for 12 minutes. The ingredients are cooked when a knife slips easily into the carrots and butternut.
3. Using an immersion mixer or a blender, blend all the cooked soup ingredients together until it reaches your desired consistency. If you would like a smoother soup, add more bouillon, water, or cream to the soup.
4. Serve in bowls, and top with pumpkin seeds and sprits of cheese and enjoy!
5. This soup refrigerates well for 5 days or it can be stored in the freezer for up to 3 months.
