Description
This Hearty Homemade Vegetable Soup is a comforting, nutritious, and easy-to-make dish packed with fresh vegetables, aromatic herbs, and a flavorful broth. Whether you’re craving a warm meal on a chilly day or looking for a light yet satisfying dish, this soup is perfect for lunch or dinner. It’s simple, delicious, and ready in under an hour!
Ingredients
Scale
- 2 cloves garlic (finely chopped)
- 2 carrots (peeled and diced)
- 1 leek (thinly sliced)
- 1 onion (diced)
- 2 stalks celery (chopped)
- 4 potatoes (peeled and cubed)
- 2 tablespoons herb butter
- 6 cups vegetable broth
- 1/4 cup fresh parsley (chopped)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Prepare the Vegetables: Finely chop the garlic, peel and dice the carrots, slice the leek, dice the onion, chop the celery, and peel and cube the potatoes.
- Sauté the Aromatics: In a large pot, melt the herb butter over medium heat. Add the garlic, onion, leek, and celery. Sauté for about 5 minutes until the vegetables are soft and fragrant.
- Add the Root Vegetables: Stir in the diced carrots and cubed potatoes, mixing well with the sautéed aromatics.
- Pour in the Broth: Add the vegetable broth, ensuring all vegetables are submerged. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Cook the Soup: Let the soup simmer for 20-25 minutes until all the vegetables are tender. Add salt and black pepper to taste.
- Finish and Serve: Stir in the fresh chopped parsley just before serving. Ladle the soup into bowls and serve hot!
Notes
- For extra flavor, add fresh thyme or rosemary while simmering.
- To make the soup creamier, blend half of it before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in portions for up to 3 months; thaw overnight before reheating.
- Serve with crusty bread or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy