This flavorful vegetable soup is a perfect choice for a simple and nutritious first course. Packed with fresh and colorful vegetables, it is both comforting and delicious. Whether you're serving guests or enjoying a cozy meal at home, this vegetable soup is sure to impress!
Ingredients
Main Ingredients
- Carrots — 2 medium (150g each) (5.3 oz each)
- Celery — 2 stalks (150g) (5.3 oz)
- Onion — 1 medium (150g) (5.3 oz)
- Potatoes — 2 medium (200g each) (7.1 oz each)
- Zucchini — 1 medium (200g) (7.1 oz)
Flavorful Base
- Garlic — 3 cloves
- Tomato paste — 2 tablespoons
- Vegetable Stock — 4 cups (1 liter)
- Bay leaves — 2 leaves
- Dried thyme — 1 teaspoon
- Salt — 1 teaspoon
- Black pepper — 1/2 teaspoon
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Cooking Instructions!
Start by peeling and chopping the carrots, celery, onion, potatoes, and zucchini.
Heat some oil in a large pot over medium heat.
Add the chopped onion and garlic to the pot, and sauté for a few minutes until they become fragrant.
Next, add the chopped carrots, celery, potatoes, and zucchini to the pot. Stir everything together and cook for about 5 minutes.
Stir in the tomato paste, dried thyme, bay leaves, salt, and black pepper. Cook for another minute.
Pour in the vegetable stock and bring the soup to a boil. Reduce the heat, cover the pot, and let it simmer for about 20 minutes or until the vegetables are tender.
Once ready, remove the bay leaves and discard them.
Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, be sure to blend in batches and vent the lid to prevent steam buildup.
Return the soup to the pot and reheat if necessary.
Serve hot and garnish with fresh herbs if desired. Enjoy this delightful vegetable soup as a tasty first course!
