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Vegetable Soup (Recipe)
Make this easy vegetable soup recipe full of nourishing veggies you have on hand! Nourishing and light, it's perfect for warming up on cold nights. you can’t go wrong with a big comforting bowl of vegetable soup!
By Alyssa V. April 22, 2024

Vegetable Soup (Recipe)
Ingredients
- 2 tablespoons extra virgin olive oil (Use Kasandrinos *FREE Bottle**)
- 1 cup yellow onion, diced
- 1 cup celery, diced (2 stalks)
- 1 cup carrot, diced (2-3 whole carrots)
- 4 garlic cloves, minced
- 1 cup parsnip, diced (1 small)
- ½ pound Yukon gold potatoes, approximately 2
- ½ pound turnip, 1 medium
- 1 cup leek, sliced
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- Pinch red pepper flakes
- ¼ teaspoon white pepper
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 bay leaf
- 4 cups vegetable broth or stock
- 2 cups kale, chopped
- ½ lemon, freshly squeezed
Instructions
- 1. Heat oil in a large stockpot over medium heat. Add onion, celery, carrot, and saute for 4-5 minutes. Add garlic, and continue to saute for 1 minute. Then add the rosemary, thyme, red pepper flakes, and pepper, cook for 1 minute.
- 2. Add parsnip and potato, and continue to cook for 3-4 minutes. Don’t stir too often so that they have a chance to caramelize. Add the turnip and leek, cooking for 2-3 minutes, then add vegetable broth and bring to a simmer with bay leaf.
- 3. Keep uncovered and simmer for 15-20 minutes until the veggies are tender (depending on how small you cut them the time will vary). Be sure to add salt throughout, taste-testing to be sure you have the right amount. The potatoes will absorb quite a bit of salt, so you’ll likely add more than expected.
- 4. With a few minutes left, add the kale and allow it to wilt. Remove the bay leaf and stir in a squeeze of lemon before serving. Optional: puree half of the soup with an immersion blender. Garnish with fresh parsley, croutons, or parmesan as desired.
Enjoy!!!
Servings : 4
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish
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