Alpine Vegetable Soup

Recipe by KiminyMe
READY IN: 35mins




  • 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.