The Easiest Soup in the World

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READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the olive oil in a large dutch oven or pressure cooker. Add the onion and sauté until lightly browned - 6 minutes or so.
  • Add all the remaining vegetables EXCEPT the garlic. Stir and sauté another 4-6 minutes.
  • Add the garlic during the last minute of cook time. Adding the garlic at the end prevents it from burning and becoming bitter.
  • Pour the veggie broth over all. It should just barely cover the veggies if you want a hearty thick soup. If you want something thinner use more broth to fewer vegetables.
  • I use a pressure cooker, so at this point I close the lid and allow the pressure to increase. I keep it at pressure for about 15 minutes and then allow the pressure to release slowly over time. If you don't use a pressure cooker, simply cover the pot and boil the daylights out of your soup until the veggies are almost mush - 30 to 45 minutes should be good.
  • When the pressure has released, or the boiling time is over, I use my immersion blender to puree the soup completely. If you don't have an immersion blender you can carefully pour the soup into a regular blender and achieve the same results.
  • Now ladle yourself a bowl and enjoy!
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