Vegetable Soup
| Servings |
Ingredients
- 3 T olive oil
- 2 T unsalted butter
- 2 leeks (white part only quartered and sliced thinly)
- 3 carrots diced small
- 3 parsnips peeled and diced small
- 3 celery (ribs diced small)
- 2 small red potatoes peeled and diced small
- salt
- black pepper
- 1 tsp dried parsley
- 1 tsp Italian seasoning
- 4 cloves garlic pressed through garlic press
- 6 cups broth (vegetables or chicken broth)
- 1/2 cup peas
- 1/2 cup corn kernels
- 1 1/2 cups chopped kale finely
- 1 T fresh parsley chopped
- Small squeeze of lemon
Ingredients
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Instructions
- Cut your desired vegetables into small, bite-sized pieces. Some wonderful veggies to use are carrots, celery, leek, parsnips, rutabaga, kale, tomatoes, peas and corn—you can be as creative as you’d like!
- Place a medium to large-size soup pot over medium-high heat, and add in a little of both olive oil and butter, as this will give the vegetable soup some added flavor and depth.
- Saute the hard vegetables such as carrots, celery, parsnip along with aromatics like leeks, garlic or onion for a few minutes in the oil and butter, just until they begin to soften slightly. Then, sprinkle in your seasonings such as a pinch of dried herbs. You can also add in diced tomatoes at this time if you are using them.
- Add your stock or broth (either vegetable or chicken—your choice), and simmer for about 15-20 minutes with your lid askew or covering, just until the veggies are tender yet still have a bit of bite to them.
- At the end, with the heat off, stir in any leafy veggies such as kale or spinach, along with any peas or corn and fresh herbs, as they will easily wilt and/or warm up in the hot liquid. I even like to add a squeeze of lemon to brighten things up as well.
- Then, simply ladle into bowls, and enjoy!
Recipe Notes
Adapted from The Cozy Apron (www.thecozyapron.com)