Hearty Vegetable Soup Recipe
Roasted and sautéed vegetables of all colors and textures come together in this delicious, hearty vegetable soup recipe.
Ingredients
- 1 pounds baby potatoes washed and halved
- 3 carrots peeled and chopped
- 1-2 ears of corn kernels removed
- 1 onion peeled and diced
- 1 bulb of fennel sliced into thin pieces
- 3 stalks celery chopped
- 1 leek greens removed and stalk chopped into thin strips
- 4 large tomatoes chopped
- 3 leaves Swiss chard chopped
- 2 cloves garlic pressed
- 1 TBSP fresh thyme chopped
- 1 teaspoon fresh dill chopped
- 3-4 tablespoons olive oil
- 8 cups vegetable stock
- parsley for garnish
Instructions
- Coat potatoes, carrots, corn (still on cob), and onions (if desired) with 2-3 Tbs. olive oil.
- Spread in a single layer on baking sheet and roast for 30 minutes at 425 degrees F until golden brown.
- Wash, peel, and dice all veggies, herbs, and seasonings.
- In a heavy saucepan, heat 2-3 Tablespoons of olive oil over medium heat.
- Add in prepared leeks, celery, fennel, and onion (if not roasting) and saute until soft and beginning to brown.
- Add garlic and herbs; saute 1-2 minutes longer.
- Add stock and bring soup to a light boil.
- Turn down heat to a simmer and add tomatoes, chard, zucchini, salt, pepper, and red pepper flakes.
- Simmer 10 minutes.
- Add roasted vegetables and heat through.
- Serve!
Notes
Serves 8 for a first course/side dish or 4 for a main dish.
Nutrition
Calories: 159kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gSodium: 1022mgPotassium: 730mgFiber: 5gSugar: 8gVitamin A: 6232IUVitamin C: 35mgCalcium: 60mgIron: 2mg
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