Fall Vegetable Soup
29Min
4Servings
185Cal
EasyLevel
VegetarianVeganGluten freeKid friendlyvegetarianvegan
#fall#cozy#vegetarian#healthy
Equipment
knife
cutting board
pot
stove
spatula
ladle
bowl
lid
Ingredients
Main Ingredients
onion (diced)
1 piece
carrot (sliced)
2 piece
potato (cubed)
3 piece
celery (sliced)
2 stalk
garlic (minced)
3 clove
olive oil
30 ml
vegetable stock
1200 ml
salt
5 g
black pepper
2 g
Instructions
1
Prepare vegetables
Dice onion, slice carrot and celery, cube potatoes, mince garlic.
2
Sauté aromatics
Heat olive oil in a pot, add onion and garlic, cook until fragrant.
4 mintimer 4 min
3
Add vegetables and stock
Add carrot, celery, potato and vegetable stock. Season with salt and pepper.
4
Simmer the soup
Bring to a boil then reduce heat and simmer until vegetables are tender.
25 mintimer 25 min
5
Serve hot
Ladle into bowls and serve immediately while hot.
Original recipe
Storage
Fridge: 3 days
Freezer: 60 days
Reheat: Microwave 2-3 minutes or stovetop
Store in airtight container. Reheat gently to preserve texture.
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