Potato and Vegetable Soup (Print Version)

A nourishing soup brimming with tender potatoes and mixed vegetables in aromatic broth, ideal for any season.

# What You Need:

→ Vegetables

01 - 3 medium potatoes, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, diced
04 - 1 medium onion, chopped
05 - 1 zucchini, diced
06 - 1 cup green beans, cut into 1-inch pieces
07 - 2 cloves garlic, minced

→ Broth & Seasonings

08 - 6 cups vegetable stock
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried parsley
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon salt

→ Finishing Touches

14 - 2 tablespoons olive oil
15 - 1 cup frozen peas
16 - Fresh parsley, chopped, for garnish

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in potatoes, green beans, and zucchini. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable stock. Add bay leaf, thyme, parsley, salt, and pepper. Stir to combine.
05 - Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes, or until potatoes and vegetables are tender.
06 - Stir in frozen peas and cook for 2-3 minutes more. Remove bay leaf.
07 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It turns humble pantry staples into a vibrant mosaic of color and nutrition.
  • The way the potatoes soften just enough to naturally thicken the broth feels like magic.
02 -
  • Cutting all your vegetables into similar sizes ensures they finish cooking at exactly the same time.
  • Leaving the skin on the potatoes adds a rustic texture and saves you a lot of prep time.
03 -
  • Dont rush the initial saute because those browned bits on the bottom of the pot are pure flavor.
  • Always taste your broth before serving because a tiny extra pinch of salt can make the vegetables sing.
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