I like quite a bit of fresh chilli in a vegetable soup but you can always reduce the quantity to your own tolerance.
10 people made this
3 potatoes, peeled and diced
4 carrots, peeled and diced
1.5L vegetable stock
oil, as needed
2 teaspoons fresh red chilli, seeded and diced
salt, pepper and nutmeg to taste
soured cream for serving
Method Prep:15min › Cook:20min › Ready in:35min
Place the potatoes, carrots and stock in a saucepan and simmer until the vegetables are soft, about 20 minutes.
Meanwhile, cut the courgette into quarters lengthwise and then cut into thin slices. Halve the leek and also cut into thin slices. Heat the oil in a saucepan and saute the courgette, leek and chilli until soft. Season with salt and pepper.
Puree the potato and carrot mixture and season with salt, pepper and nutmeg to taste.
Stir in the sauteed courgette and leeks. Serve up the soup and top with a dollop of sour cream.