The Easiest Soup In The World

1. 1

   Heat the olive oil in a large dutch oven or pressure cooker. Add the onion and saute until lightly browned - 6 minutes or so.

2. 2

   Add all the remaining vegetables EXCEPT the garlic. Stir and saute another 4-6 minutes.

3. 3

   Add the garlic during the last minute of cook time. Adding the garlic at the end prevents it from burning and becoming bitter.

4. 4

   Pour the veggie broth over all. It should just barely cover the veggies if you want a hearty thick soup. If you want something thinner use more broth to fewer vegetables.

5. 5

   I use a pressure cooker, so at this point I close the lid and allow the pressure to increase. I keep it at pressure for about 15 minutes and then allow the pressure to release slowly over time. If you don't use a pressure cooker, simply cover the pot and boil the daylights out of your soup until the veggies are almost mush - 30 to 45 minutes should be good.

6. 6

   When the pressure has released, or the boiling time is over, I use my immersion blender to puree the soup completely. If you don't have an immersion blender you can carefully pour the soup into a regular blender and achieve the same results.

7. 7

   Now ladle yourself a bowl and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.