This Hearty Vegetable Soup is packed with nutritious vegetables, making it the perfect comfort food for cold days. The blended finish creates a creamy, velvety texture without the need for cream, making it a healthy and filling meal. You can add your favorite vegetables and seasonings for a personalized touch.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6 servings
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 medium potato, peeled and diced
1 zucchini, chopped
1 cup green beans, chopped
2 cloves garlic, minced
1 can (400g) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
1 cup spinach or kale (optional)
1 tablespoon lemon juice (optional, for brightness)
Directions:
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook for 5-7 minutes until the vegetables start to soften.
Add the Remaining Vegetables:
Add the diced potato, zucchini, and green beans to the pot. Stir everything together for another 2-3 minutes.
Simmer the Soup:
Pour in the diced tomatoes, vegetable broth, thyme, oregano, and bay leaf. Stir well, and bring the soup to a boil.
Lower the heat and let it simmer, covered, for 20-25 minutes, or until all vegetables are tender.
Blend the Soup:
Remove the bay leaf. Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
Add Final Touches:
If using, stir in the spinach or kale and let it wilt in the hot soup. Add lemon juice for brightness if desired.
Taste and adjust seasoning with salt and pepper.
Serve:
Ladle the blended soup into bowls and serve hot. You can garnish with fresh herbs or a drizzle of olive oil for extra flavor.Categories