Quick Vegetable Soup from Williams Sonoma |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
You can make this soup with any combination of fresh vegetables on hand. Just be sure to include some potatoes or carrots. Leave the vegetables chunky for a robust soup, or puree half of the vegetables for extra body. Ingredients:
2 tablespoons olive oil or 2 tablespoons unsalted butter |
1 large yellow onion, coarsely chopped |
1 baking potato, coarsely chopped |
2 carrots, coarsely chopped |
1 cup broccoli, coarsely chopped |
3 cups vegetable stock |
1 teaspoon dried thyme |
1 bay leaf |
salt & freshly ground black pepper |
Directions:
1. In a large saucepan, heat the oil over medium heat. Add the onion. Saute until it begins to soften, 3-5 minutes. Add all the vegetables, the stock, and herbs. Bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, 15-20 minutes.
2. Discard the bay leaf. Season to taste with salt and pepper. Ladle into bowls and serve.
|
|