creamy vegetable soup

Prep: 5min | Cooking: 25min

Complexity: 1/5

ingredients:

(serves 4)

• 1onion, chopped

• 1 large carrot, chopped

• 1 parsnip, chopped

• 1 celery stick, chopped

• 1 garlic clove, pressed

• 100g frozen peas

• 3-4 medium potatoes, diced

• 250g canned kidney beans

• 4 cups vegetable stock

• 1/4 cup white wine

• 1 cup milk

• 1 tbsp butter

• 1 tbsp flour

• salt, pepper, olive oil

• 1 laurel leaf

• 1/4 tsp dried oregano

• 1 tbsp chopped fresh basil

method:

Heat a little olive oil in a crock pot. Fry the onion, carrots, parsnip, celery and thyme, until the onion is translucent.

Add the garlic and, once aromatic, extinguish with the stock.

Add the potatoes, laurel leaf, wine, and simmer, covered, 15 min.

Meanwhile in a small pot make the roux: melt the butter and add the flour, whisking until it forms a paste. Pour in the milk little by little, whisking constantly so as to avoid clumps. Once all the milk has been added, and the roux is thick, remove it from the heat and set aside.

Add the peas and kidney beans to the soup. Simmer another 10 min.

Temper the roux by whisking in one ladleful of the soup to it at a time. Then pour the tempered roux into the soup and mix well.

Add the basil and season soup to taste with salt and pepper.