This filling, simple smooth potage has a fresh flavor and provides fiber, protein, carbs and vitamins, plus hydration to nourish a first-trimester stomach.
- 1 1/2 tablespoons butter or margarine
- 2 medium leeks (white and pale green parts only) or onions, thin sliced
- 3 cups (or more) vegetable or chicken stock
- 2 cups cooked vegetables (such as broccoli and carrots and other root vegetables) or frozen thick-cut stew vegetables
- 1 large russet potato, peeled, cut into 1/2- to 3/4-inch cubes
- 1 cup thinly sliced green or savoy cabbage
- 1 teaspoon dried rosemary or other chopped herbs of your choice
- 1 cup herb-seasoned croutons, toasted bread, cream or fresh herbs, to serve
Melt butter in heavy large saucepan over medium-low heat. Add leeks or onions; cover and cook until just softened, about 5 minutes. Add 3 cups broth, the cooked or frozen vegetables, potato, cabbage and rosemary. Bring soup to boil. Reduce heat; partially cover pan and simmer until all vegetables are tender, about 15 minutes. Thin soup, if desired, with additional broth. Season with salt and pepper.
Puree in blender or food processor. Ladle soup into bowls. Sprinkle with croutons and top with a drizzle of cream and spring of fresh herbs if you wish.