Veggie Soup
Ingredients
The base
-
1–2
tablespoons
olive oil
-
1
medium
onion, diced (or a large leek)
-
2
cups
diced carrot (2 medium carrots)
-
2
cups
diced celery (2 stalks)
-
4
cloves
garlic, rough chopped
-
1
tablespoon
fresh thyme (or sub, oregano, rosemary, sage, or tarragon)
-
5
cups
veggies of choice (chopped small)
-
4
cups
veggie stock or broth
-
2
cups
water
-
2
bay leaves
-
1
teaspoon
kosher salt
-
½
teaspoon
pepper
-
pinch
cayenne
Garnish
-
¼
cup
fresh Italian parsley (or basil ribbons)
-
½
teaspoon
lemon juice or vinegar
Instructions
- Heat oil in a large pot over medium heat and sauté onions until golden.
- Add carrots, celery, garlic, and thyme, and sauté for 7-8 minutes.
- Optional: splash in white wine and cook it off.
- Add longer-cooking veggies, water, broth, salt, pepper, and bay leaves.
- Bring to a simmer, cover, and cook until carrots are tender, about 10-12 minutes.
- Add quick-cooking veggies and cook for an additional 3-4 minutes.
- Stir in fresh parsley and adjust seasoning with acid, salt, and pepper to taste.
- Serve with a drizzle of olive oil and optional garnishes.
Nutrition Facts (estimated)
Servings
8 cups
Calories
192
Total fat
8.1g
Total carbohydrates
29g
Total protein
4.6g
Sodium
838mg
Cholesterol
0mg
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