Alpine Vegetable Soup Recipe

Name: Alpine Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil or 1 tablespoon vegetable oil; 1 large onion, chopped; 1 garlic clove, minced; 2 celery ribs, sliced; salt and pepper; 3 medium potatoes, peeled and cubed; 2 medium carrots, peeled and sliced; 5 cups chicken broth or 5 cups vegetable broth; 1 zucchini, sliced; 1 teaspoon dried dill; 1 tablespoon cornstarch, mixed into; 1 tablespoon cold water; grated parmesan cheese or emmenthaler cheese, to taste

Servings: persons

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 large onion, chopped
1 garlic clove, minced
2 celery ribs, sliced
salt and pepper
3 medium potatoes, peeled and cubed
2 medium carrots, peeled and sliced
5 cups chicken broth or 5 cups vegetable broth
1 zucchini, sliced
1 teaspoon dried dill
1 tablespoon cornstarch, mixed into
1 tablespoon cold water
grated parmesan cheese or emmenthaler cheese, to taste

1
Heat the oil in a large saucepan on medium-high. When the oil is heated, add the chopped onion and saute until the onion starts turning light brown. Pay attention that it doesn't burnt.
2
Turn the temperature down to medium or low (depending on how fast your range cooks), and let the onions carmelize to a darker brown.
3
Turn the heat back to medium high, then stir in the garlic, celery, salt and pepper. Stir together to blend the flavors.
4
Add the potatoes and carrots and stir-fry for a few more minutes.
5
Add the broth, zucchini, and dillweed. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are soft.
6
Make sure that the cornstarch is dissolved in the cold water, then add to the soup. Raise the heat to medium-high and heat through to thicken the broth a little.
7
Serve topped with grated cheese.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil or 1 tablespoon vegetable oil, 1 large onion, chopped, 1 garlic clove, minced, 2 celery ribs, sliced, and more.

Yes, Alpine Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Alpine Vegetable Soup

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