Stop these cold days, nothing better than a homemade vegetable soup

Soups are a great resource for cold days. This homemade vegetable soup is a very healthy and comforting recipe, made with fresh and preferably seasonal vegetables to give it all its flavor. Very flexible because you can use the vegetables you like best and it has a delicate flavor so it is ideal as a first course or even as a complete light dinner.

Ingredients for making the vegetable soup (4 people):

1 leek or 5-6 tender garlic cloves.

1 clove of garlic.

2 stalks of celery.

4 carrots.

1/2 courgette.

1/2 bunch of cauliflower.

1/4 of cabbage

50 ml of white wine (optional).

1 liter of water or homemade vegetable broth.

Extra virgin olive oil and salt.

Preparation:

Start by preparing the vegetables. Clean the garlic clove and chop finely.

Cut the roots of the leek, remove the outermost layer and cut it into thin slices. If you intend to use young garlic, do as with the leek: remove the roots, even the last part of the green area, remove the outermost layer and cut them into slices.

Wash the celery stalks, cut off the ends and cut them into slices.

Peel the carrots and cut them into thin slices.

Wash the courgettes, cut them into slices and each slice into cubes.

Cut the cauliflower florets, wash them with cold water, drain and continue cutting each floret until you reach the smaller florets. Cut the central end into slices because it is also used in soups.

Remove some of the outermost leaves of the cabbage as they are sometimes a little dirty and cut into thin strips.

Once all the vegetables are ready we start preparing the soup. In a saucepan with a lid, put a drizzle of oil and salt over medium-low heat and when it is hot, add the garlic along with the leek.

Blow them up for only 3-4 minutes as they tend to burn very quickly.

Add the carrots, celery and courgettes and sauté together for another 3-4 minutes.

Add the cabbage and cauliflower together with a little salt and cook all together again for another 5 minutes, always over medium heat and stirring occasionally.

Raise the heat and deglaze with the white wine. When 2 or 3 minutes have passed and you no longer smell alcohol, add water or vegetable broth to cover the vegetables.

I raised the heat to high and when it starts to boil, cover the pot, lower the temperature so that it is soft and cook between 30 and 40 minutes. You can taste it to check if the vegetables are ready, they must be tender but without getting rid of them, that each piece continues to maintain its shape.

Add salt if necessary.

Serve and enjoy:

This soup is very light and comforting, and is great for taking advantage of leftover vegetables that are sometimes left in the fridge. Once done, you can leave it in the fridge for 2-3 days without problems, and even frozen.