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  • 60minutes
  • 256calories

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil (olive or grapeseed oil works too)

  2. 2 onions (or leeks)

  3. 3 -4 stalks celery , sliced

  4. 4 potatoes , cubed (with or without skins peeled)

  5. 2 garlic cloves (or 1/2 tsp garlic powder)

  6. 1 teaspoon onion powder

  7. 4 -5 cups water

  8. 1 teaspoon thyme

  9. 1 1/2 teaspoons basil

  10. 1 teaspoon salt

  11. 2 tablespoons fresh parsley (or 1 Tbsp dried)

  12. 1 teaspoon dill

Instructions Jump to Ingredients ↑

  1. Sauté chopped onions and celery in oil over high heat for 3-5 minutes in a large pot.

  2. Add rest of vegetables, water, thyme, and basil. Cook over medium heat until tender (this takes about 30 minutes).

  3. Purée in blender or food processor until smooth and pour back into pot.

  4. Add the rest of the seasonings and salt, and simmer over low heat for an additional 10 minutes.

  5. Variation: Break 1 bunch kale into small pieces, steam, and add to soup in the last 10 minutes.

  6. Variation: Purée just one half of soup for a more chunkier version.

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