Description
This hearty vegetable soup is delicious, comforting, and perfect for cold days.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 medium Yukon Gold potatoes, peeled and cubed
- 3 large carrots, peeled and sliced into coins
- 4 cups low-sodium vegetable broth
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for 1 more minute.
- Stir in the sliced carrots and cubed potatoes. Mix well with the aromatics.
- Pour in the vegetable broth until vegetables are fully covered. Bring to a boil.
- Reduce heat to low and simmer uncovered for 20–25 minutes, or until potatoes and carrots are fork-tender.
- Use an immersion blender to blend part of the soup directly in the pot, leaving some chunks. Or transfer half the soup to a blender, purée, then return to the pot.
- Season with salt and black pepper to taste. Adjust thickness by adding extra broth or water if needed.
- Serve hot, garnished with fresh parsley and additional black pepper if desired.
Notes
- Use any seasonal vegetables you have on hand.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well; store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg