Hearty Winter Vegetable Soup

Hearty Winter Vegetable Soup

60 mins
easy
6 servings

A vibrant and flavorful winter vegetable soup, perfect for a cozy evening. This recipe is easy to follow and packed with wholesome ingredients.

SoupVegetarianWinter

Equipment Needed

  • Dutch oven
  • Immersion Blender
  • Large Pot

Ingredients

  • 2.00 TbspOlive Oil(Extra virgin olive oil)
  • 1.00 Yellow Onion(Finely chopped)
  • 1.00 Carrot(Peeled, sliced into half moons)
  • 1.00 Celery(Thinly sliced on a diagonal)
  • 3.00 clovesGarlic(Finely chopped)
  • 1.00 Bay Leaf(Dried)
  • 1.00 tspSalt(Kosher salt)
  • 1.00 tspBlack Pepper(Freshly ground)
  • 1.00 TbspTomato Paste(Double concentrated)
  • 1.00 Sweet Potato(Peeled, cubed)
  • 2.00 Yukon Gold Potatoes(Peeled, cubed)
  • 4.00 cupsVegetable Broth(Reduced sodium)
  • 0.50 cupFrozen Peas
  • 1.00 TbspFresh Dill(Coarsely chopped)
  • 1.00 Lemon(Wedges for serving)

Instructions

1

Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook until softened, about 8-10 minutes.

Estimated time: 10 minutes

2

Stir in tomato paste and cook for 2 minutes. Add sweet potato, potatoes, and broth. Bring to a simmer.

Estimated time: 5 minutes

3

Cover and simmer until potatoes are tender, about 20 minutes.

Estimated time: 20 minutes

4

Use an immersion blender to partially puree some of the soup, or transfer about 1.5 cups to a regular blender and blend until smooth. Return to pot.

Estimated time: 5 minutes

5

Add frozen peas and heat through for 2 minutes.

Estimated time: 2 minutes

6

Serve hot, garnished with fresh dill and a squeeze of lemon.

Estimated time: 2 minutes

7

For best results, use a Dutch oven or heavy-bottomed pot.

8

Adjust seasonings to your liking.

Estimated time: 1 minutes

9

Leftovers can be stored in the refrigerator for up to 3 days.

10

For a creamier soup, add a dollop of plain Greek yogurt or sour cream.