Ingredients: |
Ingredients: 4 tsp. olive oil
1 medium onion chopped
Kosher salt
Freshly ground black pepper
2 medium carrots chopped
2 medium garlic cloves, chopped
1 celery stalk, chopped
2 c. additional vegetables of your choice such as( red pepper, cabbage, asparagus, mushrooms, fennel, or peas) chopped
1 bay leaf (optional)
1 pinch dried thyme (optional)
1/4 c. white wine or dry vermouth (optional)
1 qt. low sodium chicken or vegetable broth
1 lb. Yukon gold potatoes
Pesto for garnish (optional)
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Directions: |
Directions:Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.
Add the carrots and garlic, season with salt and pepper, and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
Add the celery and, if using, any hearty vegetables (such as cabbage and fennel) and the bay leaf and thyme. Season again with salt and pepper and cook an additional 5 minutes. If using, add the wine or vermouth (for some acidity) and cook, stirring occasionally, until the alcohol has reduced by about half, about 2 minutes.
Add the broth, potatoes, and any quicker-cooking vegetables (such as asparagus and peas). Let the soup come to a boil, then reduce the heat to low and gently simmer, uncovered, until the potatoes can be easily pierced with a fork, about 15 to 25 minutes. Taste and season with additional salt and pepper as needed.
If you choose, serve with a dollop of pesto. |
This recipe for Vegetable Soup is from