Easy Vegetable Soup
CHOW Food Team
Turn forgotten produce and herbs loitering in the fridge into this easy, quick soup. It’ll keep for days, leaving you with meals for the foreseeable future.
Game plan: You’ll need to make Pesto before you begin.
- 4 teaspoons olive oil
- 1 medium onion, medium dice
- Kosher salt
- Freshly ground black pepper
- 2 medium carrots, medium dice
- 2 medium garlic cloves, finely chopped
- 1 celery stalk, medium dice
- 2 cups additional vegetables of your choice (such as red pepper, cabbage, asparagus, mushrooms, fennel, or peas), medium dice
- 1 bay leaf (optional)
- 1 pinch dried thyme (optional)
- 1/4 cup white wine or dry vermouth (optional)
- 4 cups (1 quart) low-sodium chicken or vegetable broth
- 1 pound Yukon Gold potatoes, medium dice
- Pesto, for garnish (optional, see above)
1Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.
2Add the carrots and garlic, season with salt and pepper, and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
3Add the celery and, if using, any hearty vegetables (such as cabbage and fennel) and the bay leaf and thyme. Season again with salt and pepper and cook an additional 5 minutes. If using, add the wine or vermouth (for some acidity) and cook, stirring occasionally, until the alcohol has reduced by about half, about 2 minutes.
4Add the broth, potatoes, and any quicker-cooking vegetables (such as asparagus and peas). Let the soup come to a boil, then reduce the heat to low and gently simmer, uncovered, until the potatoes can be easily pierced with a fork, about 15 to 25 minutes. Taste and season with additional salt and pepper as needed. If you choose, serve with a dollop of pesto.
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