Potato and Vegetable Soup

A hearty, comforting soup brimming with tender potatoes and a medley of seasonal vegetables, this dish is perfect for a nourishing meal any time of year. Whether you are seeking a light lunch or a cozy dinner, this vibrant bowl offers warmth and nutrition in every spoonful.

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This recipe focuses on bringing out the natural flavors of the vegetables by simmering them slowly in a savory herb-infused broth. It is a versatile staple that works well for family meals or batch cooking for the week ahead.

Ingredients

• Vegetables: 3 medium potatoes (peeled and diced), 2 medium carrots (peeled and sliced), 2 celery stalks (diced), 1 medium onion (chopped), 1 zucchini (diced), 1 cup green beans (cut into 1-inch pieces), 2 cloves garlic (minced).
• Broth & Seasonings: 6 cups vegetable stock, 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon dried parsley, ½ teaspoon ground black pepper, 1 teaspoon salt (or to taste).
• Finishing Touches: 2 tablespoons olive oil, 1 cup frozen peas, fresh parsley (chopped, for garnish).

Instructions

Step 1: Sauté the Base

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.

Step 2: Add Garlic

Add garlic and cook for 1 minute until fragrant.

Step 3: Add Fresh Vegetables

Stir in potatoes, green beans, and zucchini. Cook for 2 minutes, stirring occasionally.

Step 4: Season and Simmer

Pour in vegetable stock. Add bay leaf, thyme, parsley, salt, and pepper. Stir to combine. Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes, or until potatoes and vegetables are tender.

Step 5: Final Touches

Stir in frozen peas and cook for 2-3 minutes more. Remove bay leaf before serving.

Step 6: Serve

Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

Zusatztipps für die Zubereitung

To make the preparation process smoother, ensure you have a large soup pot and a sharp knife for dicing the vegetables uniformly. Using a wooden spoon allows you to stir the ingredients gently without breaking the tender potatoes as they cook.

Varianten und Anpassungen

Feel free to swap in your favorite seasonal vegetables, such as corn, spinach, or kale. For extra richness, you can stir in a splash of cream or a handful of grated cheese before serving. To keep the dish vegan, verify that your vegetable stock is vegan-certified and avoid adding dairy finishers.

Serviervorschläge

This soup is wonderful when served with a side of warm, crusty bread or a simple green salad for a complete, balanced meal. It also pairs beautifully with a sprinkle of nutritional yeast for an extra savory boost.

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This Potato and Vegetable Soup is a timeless classic that brings comfort to any table. With its simple ingredients and robust flavors, it is sure to become a regular favorite in your kitchen rotation.

Recipe FAQs

→ Can I use other vegetables in this soup?

Absolutely! Feel free to substitute or add seasonal vegetables like corn, spinach, kale, or bell peppers based on what you have available.

→ How can I make this soup creamier?

Stir in a splash of heavy cream, half-and-half, or coconut milk just before serving. You can also add grated cheese for extra richness.

→ Can this soup be made ahead of time?

Yes, this soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stovetop.

→ What can I serve with this soup?

Pair it with crusty bread, garlic toast, a simple green salad, or grilled cheese sandwiches for a complete and satisfying meal.

→ Is this soup gluten-free?

The soup is naturally gluten-free as long as you use certified gluten-free vegetable stock. Always check stock labels to confirm.

→ How do I prevent the potatoes from getting mushy?

Cut potatoes into uniform, medium-sized chunks and avoid overcooking. Check for tenderness at 20 minutes and remove from heat once fork-tender.