Description
A hearty vegetable soup that is perfect for a warm meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups vegetable broth
- 1 pound potatoes, peeled and cubed
- 1 cup chopped parsnips
- 1 cup frozen peas
- 1 cup frozen green beans
- 1/2 cup chopped fresh parsley
- to taste Salt and pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the garlic, thyme, and rosemary and cook for 1 minute more, until fragrant.
- Pour in the vegetable broth and bring to a boil.
- Add the potatoes and parsnips. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the frozen peas and green beans and cook for 5 minutes more, until heated through.
- Stir in the parsley and season with salt and pepper to taste.
- Serve hot.
Notes
- This soup is vegan and can be easily modified with any seasonal vegetables.
- For added flavor, consider adding a splash of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg