Recipes · European · en
Winter Vegetable Soup
Low
Ingredients
What you need.
6
servings
- carrots3 large, diced
- parsnips2 medium, diced
- leeks2, sliced
- potatoes2 large, cubed
- celery3 stalks, chopped
- onion1 large, diced
- garlic3 cloves, minced
- vegetable broth2 liters
- thyme2 sprigs
- bay leaves2
- olive oil2 tablespoons
- saltto taste
- black pepperto taste
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Preparation
How to cook.
- Heat olive oil in a large pot over medium heat
- Sauté onions, celery, and garlic until softened
- Add carrots, parsnips, leeks, and potatoes
- Pour in vegetable broth
- Add thyme and bay leaves
- Bring to boil, then reduce heat and simmer for 40 minutes
- Season with salt and pepper
- Remove bay leaves and thyme sprigs before serving
- Add onion, celery, and garlic to bowl: 5 sec/speed 5
- Add oil: 3 min/120°C/speed 1
- Add remaining vegetables, broth, and herbs
- Cook: 30 min/100°C/speed 1
- Season to taste
Tip — tap a step to mark it done
Notes from the chef
Tips.
- Cut vegetables in similar sizes for even cooking
- Can be frozen for up to 3 months
- Add cream for a richer version
- Use fresh herbs when possible
- Can be blended for a smoother consistency
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Timer
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