Description
A comforting and nourishing 4-Vegetable Soup, perfect for chilly evenings with a medley of fresh vegetables.
Ingredients
Scale
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional: herbs like thyme or parsley
Instructions
- In a large pot, heat the olive oil over medium heat until it shimmers.
- Add the chopped onion, diced carrots, and celery to the pot. Sauté for about 5-7 minutes until the onions turn translucent.
- Toss in the diced potatoes and stir for an additional 3-4 minutes.
- Pour in the vegetable broth, bringing the mixture to a gentle boil.
- Reduce the heat and let the soup simmer for 20-30 minutes, stirring occasionally.
- Season the soup with salt and pepper to taste, adding herbs if desired.
- Serve warm in bowls, garnished with fresh herbs.
Notes
This soup is perfect for meal prep; store in the fridge for up to three days or freeze portions for longer storage. Customize with seasonal vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: <1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg