Description
Simple, comforting, and packed with flavor, this creamy soup is perfect for a chilly evening. Few ingredients, big taste!
Ingredients
Units
Scale
- 1 onion
- 4 potatoes
- 4 carrots
- 1 stalk celery
- Extra virgin olive oil
- 4 cups (946 ml) vegetable stock
- Sea salt and pepper
- 1 sprig rosemary
Instructions
- Chop the onion and fry it in a pan with two tablespoons of oil.
- Wash, clean, and dice the potatoes, carrots, and celery into small cubes. Add them to the onions and stir.
- Add the rosemary (washed, dried, and chopped), vegetable broth, and cook with the lid for about 35-40 minutes.
- Add salt and pepper after cooking.
- Once cooked, let it cool and mix with a hand blender.
- Serve warm, topped with a line of olive oil and toasted country-style bread, if desired.
Notes
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- To reduce cooking time, use pre-cut vegetables.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 5
- Protein: 5