Vegetable Soup with Yogurt

How to prepare vegetable soup with yogurt

1. I cut the carrots into half-rounds. I broke the broccoli into small florets. I cut the green onion into rounds. I diced the rest of the vegetables into small cubes, including the potato, so everything cooks as quickly as possible.
   
2. Sauté the onion, carrot, celery and fennel in the melted butter together with the olive oil, over low heat until softened (about 10 minutes, without letting them brown).
3. Add the crushed garlic and sauté for another minute while grinding black pepper.
   
4. Add 2 liters of water, the cubed potato, salt to taste and simmer with the lid on, over low heat for 10 minutes.
5. Remove about 3-4 ladlefuls of vegetables from the soup (taking as little liquid as possible) and put them in a blender.
   
6. Add the cubed zucchini and broccoli broken into smaller florets to the pot. Simmer with the lid on for another 5 minutes.
8. Meanwhile, blend the vegetables from the blender with the yogurt until you have a very smooth puree.
   
9. Add the peas directly from the freezer and the sliced green onion to the pot. Leave on heat just until the soup comes back to a boil. Remove from heat.
10. Let the soup sit for a few minutes to settle, then add the vegetable-yogurt puree, stirring quickly with the ladle so it doesn't curdle. Don't boil the soup from now on. Adjust salt.
11. Add half of the finely chopped fennel fronds. Let the soup sit for 10 minutes.
12. Whisk plain yogurt (about 150ml) with a little salt until creamy. Add the rest of the fennel fronds. Check the consistency and if the yogurt doesn't drizzle easily from a spoon (depends on the yogurt and its fat content), gradually add 1 tablespoon of water at a time and mix.
14. Serve the soup warm with the herb yogurt and ground black pepper. It's very good reheated.
    

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