Ingredients
Equipment
Method
Preparation
- Chop the carrots, celery, onion, and potatoes into bite-sized pieces. Mince the garlic cloves finely.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking until softened, about 5-7 minutes.
Cooking the Soup
- Stir in the minced garlic and cook for another minute until fragrant. Add the diced potatoes, vegetable broth, and diced tomatoes (undrained) to the pot.
- Bring the soup to a boil, then reduce heat and simmer for 20-30 minutes, or until the vegetables are tender. Season with salt, pepper, and any desired herbs like thyme or bay leaf.
Serving
- Ladle the hot vegetable soup into bowls. Garnish with fresh parsley or a dollop of sour cream if desired.
Notes
For extra flavor, roast the vegetables before adding them to the soup. You can also add other seasonal vegetables like corn, peas, or green beans. To make it a creamy soup, blend a portion of the cooked soup before serving.