Winter Vegetable Soup

Name: Winter Vegetable Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 large carrot, thinly sliced; 1 rib celery rib, thinly sliced; 2 Tbsps chopped fresh dill; 473 milliliters reduced-sodium vegetable or chicken broth; 2 Tbsps olive oil; 1 medium onion, chopped; 118 milliliters frozen peas; 227 grams Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch); 227 grams sweet potato, peeled and cubed (1/2 inch); 1 Tbsp tomato paste; 1 Turkish or 1/2 California bay leaf; 355 milliliters water

Winter Vegetable Soup is a gluten free, dairy free, and vegetarian recipe with 4 servings. One portion of this dish contains approximately 6g of protein, 8g of fat, and a total of 199 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a very affordable soup for Autumn. A mixture of dill, chicken broth, water, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes.

Ingredients you will need

Bay Leaves

Onion

Salt

Cooking Oil

Equipment you will use

Pot

Add carrot and celery and cook, stirring, until softened, about 3 minutes.

Ingredients you will need

Carrot

Celery

Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper