Description
A hearty and healthy vegetable soup made with fresh ingredients.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 3 large carrots, sliced
- 4 medium Yukon Gold potatoes, diced
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped parsley (optional for garnish)
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add chopped onions, garlic, and celery. Cook until onions are soft and fragrant, about 5 minutes.
- Stir in carrots and potatoes. Cook for another 3–4 minutes to blend flavors.
- Add vegetable broth, just enough to cover vegetables. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes or until vegetables are tender.
- Use an immersion blender to puree the soup to your desired consistency. For a chunkier soup, blend only part of it.
- Season with salt and pepper. Garnish with fresh parsley before serving, if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for meal prep.
- Feel free to add other vegetables based on what’s in season or your personal preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl