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Blended Vegetable Soup

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5 from 2 reviews

Healthy and easy vegetable soup made with carrots, celery, onions and potatoes and half blended for a thick, hearty texture. Perfect meal for vegans and vegetarians!

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 3 garlic cloves, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 1 large red onion, peeled and roughly chopped
  • 6 carrots, peeled and roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 large potato, peeled and roughly chopped
  • 2 bay leaves
  • 8 to 10 cups vegetable broth
  • Salt and pepper, to taste

Instructions

  1. Cook the aromatics: In a large pot over high heat, add the olive oil, garlic, ginger, and red onion. Cook for 5 minutes.
  2. Add the vegetables: Add the carrots, celery, and potatoes, and cook for 5 minutes.
  3. Add bay leaves and simmer: Add enough broth to cover the vegetable by about half a thumb size. Add the bay leaves, bring to a boil and lower the heat to a simmer. Cover and cook for 40 minutes.
  4. Blend: Remove the bay leaves. Using an immersion, blend about half of the vegetables. If you are using a regular blender, roughly blend the soup so there are small chunks left.
  5. Serve: Season with salt and pepper and serve. 

Notes

Keep this soup refrigerated in a storage container for up to 5 days.

Nutrition

Find it online: https://pickledplum.com/healthy-blended-vegetable-soup-recipe/

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