Description
A hearty and healthy vegetable soup that’s perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 3 medium carrots, sliced
- 3 medium potatoes (Yukon Gold or white), peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions, celery, and garlic. Cook until onions turn translucent and fragrant.
- Add sliced carrots and cubed potatoes. Stir to combine and let cook for 2–3 minutes.
- Pour in vegetable broth, ensuring vegetables are fully covered. Add bay leaf, salt, and pepper. Stir and bring to a boil.
- Lower heat and simmer for 25–30 minutes or until vegetables are fork-tender.
- Remove bay leaf. For a creamier texture, use an immersion blender to blend part or all of the soup.
- Stir in chopped fresh parsley. Taste and adjust seasoning if needed. Serve hot.
Notes
- This soup can be easily customized with your choice of vegetables or herbs.
- For a heartier meal, add some cooked beans or lentils.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg