Creamy Green Vegetables Potage


1 small onion, cut in quarters
150 g broccoli, separated
150 g zucchini, cut in 6-8 big pieces
150 g spinach
50 ml heavy cooking cream
30 g provelone cheese, grated
30 g butter, unsalted
2 tbsp olive oil
Potage is a creamy, rich, savory and very nutritious vegetable soup. It will keep you warm and give your immune system a good boost during cold days.


1.Heat 2 tablespoons of olive oil in a large pot over high heat. Add the previously washed and chopped vegetables and cook, stirring frequently, until they begin to change color, after about 5 minutes.
2.Remove from heat and pour into blender. Blend well until smooth, working in batches if necessary.
3.Be careful with blending hot liquids, hold lid firmly with a kitchen towel as your potage is being blended.
4.Wipe the pan clean and return the mixture to pan and to the stove. Taste for seasoning and add salt and pepper if desired.
5.Add cooking cream, while continuously mixing it in. Warm through and turn off before the mixture comes to a boil. Serve with some provelone cheese or any other cheese of your liking.  Eat warm.

Vegetable potage is a blended soup that’s creamy, rich, and savory, but most importantly – very nutritious. It is great to sip on to give your immune system a good boost during cold and flu season.

A steaming bowl of green potage, packed with the season’s freshest vegetables, is a healthy way to start your meal. It is loaded with hearty, fiber-rich vegetables. You can use dark greens like chard, spinach, and kale. In this recipe, I used broccoli, zucchini, and spinach, but what I like about potage is that you can put whatever you like. This soup is quick and easy to make and you can serve it warm, but also chilled.

When you make such a mild-tasting dish, that leaves you space to play with serving. A bit of pungent fresh goat cheese and a touch of butter are just enough to make this soup silky, creamy and a little nutty. Another suggestion is sprinkling some nuts or bacon bits – you can add some of those if a crunchy texture is what you are looking for. You can even put some greek yogurt to lighten it if it is too strong and spicy.  However, don’t go crazy with nuts and dairy, vegetables should still carry the flavor.

Potage can be a starter, but more often than not, it turns into a whole meal. I add some chicken breasts, some fats and – voila!

You can play with this recipe quite a lot. Add different veggies like potatoes, carrot, celery root – if you are on low-carb, not ketogenic diet. It will taste delicious. You can also play with spices – cumin, curry, chilli-lime, thyme, rosemary… I used Provelone cheese to top up my potage today. I would recommend some mature cheddar cheese, goat cheese or if you are not a cheese lover, add some sour cream, or some bacon crisps, walnuts, …

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