Prepare the Mushrooms:

• Clean the mushrooms with a damp cloth to remove any dirt.
• Slice the mushrooms thinly.

Sauté the Mushrooms:

• In a large pot, heat the olive oil over medium-high heat.
• Add the sliced mushrooms and sauté them until they release their moisture and become browned, about 5-7 minutes.
• Remove a small portion of the sautéed mushrooms to use as a garnish later, if desired.

Cook the Aromatics:

• In the same pot, melt the butter over medium heat.
• Add the finely chopped onion and minced garlic. Cook until the onion becomes translucent and fragrant, about 3-4 minutes.

Add Flour and Create Roux:

• Sprinkle the flour over the onion and garlic mixture, stirring continuously.
• Cook for about 2 minutes to form a roux, which will help thicken the soup.

Pour in Broth:

• Gradually pour in the vegetable or chicken broth while stirring constantly to prevent lumps from forming.

Simmer the Soup:

• Add the sautéed mushrooms back into the pot.
• Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavors to meld.

Blend the Soup:

• Using an immersion blender or a regular blender (in batches), blend the soup until it's smooth and creamy.

Add Cream:

• Return the blended soup to the pot (if you used a regular blender), and stir in the heavy cream.
• Simmer for an additional 5 minutes, stirring occasionally.

Season and Garnish:

• Season the soup with salt and pepper to taste.
• Garnish with the reserved sautéed mushrooms and fresh thyme or parsley, if desired.

Serve:

• Ladle the creamy mushroom soup into bowls.
• Serve hot, optionally with some crusty bread on the side.

  Enjoy your creamy mushroom soup! It's a delightful and comforting dish, especially on a chilly day.

• Heat the olive oil and butter in a large soup pot over medium heat.
• Add the chopped onions and garlic to the pot. Sauté for about 5 minutes or until the onions become translucent and fragrant.
• Add the diced potatoes and cauliflower florets to the pot. Continue to sauté for another 5 minutes, stirring occasionally.
• Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the cauliflower and potatoes are tender.
• Once the vegetables are soft, use an immersion blender or a regular blender to puree the soup until it's smooth and creamy.
• Return the pureed soup to the pot if you used a regular blender. Place the pot back on low heat.
• Stir in the whole milk and heavy cream. Allow the soup to heat through but do not bring it to a boil to prevent curdling. Season with salt and pepper to taste.
• Once the soup is heated and seasoned to your liking, remove it from the heat.
• Serve the creamy cauliflower soup hot, garnished with fresh parsley or chives if desired.

  Enjoy your delicious and creamy cauliflower soup! This recipe should yield approximately 4 servings. Adjust the seasoning and consistency according to your preferences.

Prepare the Vegetables:

• Wash the zucchinis and broccoli thoroughly.
• Peel the zucchinis if desired and chop them into small chunks.
• Separate the broccoli florets from the stalk.

Sauté the Onion and Garlic:

• In a large pot, heat the olive oil and butter over medium heat.
• Add the chopped onion and minced garlic. Sauté until they become soft and translucent, about 5 minutes.

Add the Vegetables:

• Add the diced zucchinis and broccoli florets to the pot. Stir well with the onions and garlic.

Cook the Vegetables:

• Pour in the vegetable broth to cover the vegetables. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the vegetables are tender.

Blend the Soup:

• Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and allow the soup to cool slightly before blending.

Add Cream and Seasoning:

• Return the pureed soup to the pot if you used a regular blender.
• Stir in the heavy cream and heat the soup over low heat. Do not let it boil.
• Season with salt and pepper to taste. Adjust the seasoning as needed.

Serve:

• Ladle the hot zucchini and broccoli soup into bowls.
• You can garnish it with a drizzle of olive oil, a sprinkle of grated Parmesan cheese, or some fresh chopped herbs if desired.

  Enjoy your homemade zucchini and broccoli soup! This recipe should serve approximately 4 people.

Prepare the Butternut Squash:

• Preheat your oven to 200°C (392°F).
• Cut the butternut squash in half lengthwise, and scoop out the seeds.
• Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
• Roast the squash in the preheated oven for about 40-45 minutes or until it's tender and can be easily pierced with a fork. Remove from the oven and let it cool slightly.

Sauté the Vegetables:

• While the squash is roasting, heat 30 ml of olive oil in a large soup pot over medium heat.
• Add the chopped onion, garlic, carrot, celery, and potato. Cook for about 5-7 minutes, or until the vegetables start to soften.

Prepare the Soup:

• Scoop the roasted butternut squash flesh from the skin and add it to the pot with the sautéed vegetables.
• Pour in the vegetable broth and bring the mixture to a boil.
• Reduce the heat, cover, and let it simmer for about 15-20 minutes, or until all the vegetables are very tender.

Blend the Soup:

• Use an immersion blender to carefully puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, but be sure to allow it to cool slightly before blending, and then reheat it afterward.

Add Seasonings:

• Stir in the heavy cream, ground nutmeg, and ground cinnamon. Season with more salt and pepper if needed.

Simmer and Serve:

• Return the soup to low heat and simmer for another 5-10 minutes, allowing the flavors to meld together.
• Once the soup is heated through, ladle it into bowls.
• Garnish with chopped fresh parsley or chives if desired.

  Enjoy your delicious homemade butternut squash soup! It's perfect for warming up on a cold day.