Spur-Of-The-Moment Vegetable Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a large Dutch oven or soup pot over medium heat; add in butter and or oil.
  • When the butter is melted, or the oil is hot, toss in the carrots, onion, celery, garlic, ginger, rosemary, and thyme.
  • Season with salt and decrease heat to low, and give the ingredients a couple of turns to coat them with butter or oil.
  • Cover the pot and cook for 15-20 minutes, stirring a few times, until the vegetables are very soft but not colored.
  • Remove the lid, pour in the chicken broth, increase heat, and bring to a boil.
  • Toss in the potato cubes and adjust the heat so that the soup is at a simmer.
  • Partially cover the pot and let the soup simmer gently for another 20 minutes or until the potato can be mashed easily with a spoon.
  • You may serve the soup as is or puree it; remove the rosemary and thyme sprigs.
  • If serving as is, taste soup and adjust seasoning with salt and pepper.
  • Or puree the soup in a blender or food processor, or use a food mill or immersion blender.
  • Taste it for salt and pepper and reheat it before serving.
  • If you find the soup a little too thick for your taste, when you're reheating it, pour in enough additional chicken broth or water to get the texture you like.
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