Make this vegetable soup to drink during the cold weather. It’s delicious!
Vegetables soup
Servings
4
servingsPrep time
30
minutesCooking time
25
minutesFor your vegetable soup to be delicious, use the ingredients from the list below (or whatever vegetables you like) and follow the step-by-step instructions.
Ingredients
2 tablespoons of olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, peeled and diced
2 medium potatoes, peeled and diced
2 celery stalks, sliced
1 medium zucchini, cut into cubes
1 cup fresh or frozen peas
4 cups vegetable stock or water
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
Chopped parsley for garnish (optional)
Directions
- In a large pan, heat the olive oil over medium heat.
Add the chopped onion and garlic, and sauté until soft and lightly browned. - Add the carrots, potatoes, celery and zucchini to the pan.
Saute for a few minutes, stirring occasionally. - Add peas, vegetable broth or water, bay leaf and dried thyme.
Season with salt and pepper to taste. - Bring the soup to a boil, then reduce the heat to medium-low.
Cover the pan and cook for about 20 to 25 minutes, or until the vegetables are tender. - Remove the bay leaf from the soup.
Using a hand mixer, partially process the soup, leaving a few pieces of vegetables whole for a more rustic texture.
If you prefer, you can transfer half of the soup to a blender and blend to a creamy consistency, then mix again with the remaining soup. - Check seasoning and adjust if necessary.
If the soup is too thick, you can add a little more water or broth to get the desired consistency. - Serve the vegetable soup hot, garnished with chopped parsley, if desired.
It goes great with fresh bread or toast.
