A light, healthy, and nutrient-packed vegetable soup that’s satisfying, flavorful, and supports weight loss. 🌱✨
🌟 Ingredients:
For the Soup:
2 red onions, chopped
2 cloves garlic, minced
1 leek, sliced
2 celery sticks, chopped
3 potatoes, diced
Salt and black pepper, to taste
A pinch of nutmeg (optional, for warmth)
4 cups (1 liter) vegetable stock
150 g frozen peas
Fresh thyme, for garnish
🛠️ Directions:
1. Sauté the Base Vegetables
Heat a splash of olive oil in a large pot over medium heat.
Add the chopped red onions, garlic, leek, and celery.
Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Add Potatoes and Seasoning
Stir in the diced potatoes.
Season with salt, black pepper, and a pinch of nutmeg for extra flavor.
Mix well and let the potatoes absorb the flavors for 2-3 minutes.
3. Add the Stock
Pour in the vegetable stock, ensuring all the vegetables are submerged.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the soup cook for 20-25 minutes, or until the potatoes are tender.
4. Add the Peas
Stir in the frozen peas and cook for an additional 5-7 minutes.
The peas should be bright green and tender.
5. Blend the Soup (Optional)
Use an immersion blender to puree the soup until smooth and creamy.
For a chunkier texture, only blend half the soup, leaving some vegetable pieces intact.
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