Velvet Vegetable Soup
A delicious, hearty and tasty soup.
Yield
6 servingsPrep
20 minCook
45 minReady
70 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 1 | each |
carrots
chopped |
|
| 1 | stalk |
celery
diced |
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | large |
russet potatoes
scrubbed, and diced |
*
|
| 1 | head |
broccoli florets
|
*
|
| 3 | cups |
stock
vegetable or chicken |
|
| 1 | x |
black pepper
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 1 | each |
carrots
chopped |
|
| 1 | stalk |
celery
diced |
*
|
| 3E+1 | ml |
olive oil
|
|
| 1 | large |
russet potatoes
scrubbed, and diced |
*
|
| 1 | head |
broccoli florets
|
*
|
| 7.1E+2 | ml |
stock
vegetable or chicken |
|
| 1 | x |
black pepper
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 1 | x |
salt
|
*
|
Directions
Sauté onions, carrots and celery in large pot with oil.
Sauté until translucent, then carmelized (turns light brown.)
Add potatoes and broccoli.
Add chicken stock, stir in thyme, and pepper and bring to boil.
Lower heat and simmer for 30 to 45 minutes.
Place in blender a cup or so at a time.
Purée each batch and empty into large bowl.
Return soup mixture and bring to simmer again for a few minutes, stirring occassionally.
Season with salt and black pepper to taste.
Serve hot.
