Velours vegetable soup
A velours version of a pottage is tempting. When its ingredients contain Horio graviera cheese and organic extra virgin olive oil, it becomes irresistible!
Velours vegetable soup


7 baby potatoes 6 medium sized tomatoes 1 bunch of celery 2-3 leeks 3 carrots 3 zucchini 3 tblsp Horio organic extra virgin olive oil 1 tblsp grated Horio Sweet or Mature graviera cheese juice of 2 lemons 5-6 tblsp croutons (optional) 1 tblsp sweet paprika salt


  1. Peel and cut the potatoes.
  2. Clean the onions and cut them in rings.
  3. Clean and peel the tomatoes and cut them in cubes.
  4. Peel the carrots and slice them.
  5. Clean the celery and the leeks and chop them.
  6. Clean and chop the zucchini.
  7. Put water in a deep pot. When the water boils, add the vegetables, Horio organic extra virgin olive oil, lemon, salt and pepper.
  8. Reduce temperature to minimum, and leave the pot on heat until the vegetables soften.
  9. Remove the vegetables from the pot and mush them in a blender – leave the broth into the pot.
  10. Put the mushed vegetables into the pot again, stir them and let them boil for a while.
  11. Sprinkle every dish with 1 tblsp grated Horio graviera cheese and some croutons.