Alpine Vegetable Soup
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 2 celery ribs, sliced
- salt and pepper
- 3 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 5 cups chicken broth or 5 cups vegetable broth
- 1 zucchini, sliced
- 1 teaspoon dried dill
- 1 tablespoon cornstarch, mixed into
- 1 tablespoon cold water
- grated parmesan cheese or emmenthaler cheese, to taste
directions
- Heat the oil in a large saucepan on medium-high. When the oil is heated, add the chopped onion and saute until the onion starts turning light brown. Pay attention that it doesn't burnt.
- Turn the temperature down to medium or low (depending on how fast your range cooks), and let the onions carmelize to a darker brown.
- Turn the heat back to medium high, then stir in the garlic, celery, salt and pepper. Stir together to blend the flavors.
- Add the potatoes and carrots and stir-fry for a few more minutes.
- Add the broth, zucchini, and dillweed. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are soft.
- Make sure that the cornstarch is dissolved in the cold water, then add to the soup. Raise the heat to medium-high and heat through to thicken the broth a little.
- Serve topped with grated cheese.
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Reviews
RECIPE SUBMITTED BY
I work full-time outside the house, and I have two school-age kids.
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<br>I like to cook, and I like having time to cook large meals, especially from other cultures. My family loves Chinese food especially--we eat stir-fry at least twice a week. Greek is second favorite, and I usually do Greek meals a couple of times a month. I also lived in France for several years, so I like to cook French and German foods, too.