Velvet Vegetable Soup Recipe

Name: Velvet Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onions chopped; 1 each carrots chopped; 1 stalk celery diced; 2 tablespoons olive oil; 1 large russet potatoes scrubbed, and diced; 1 head broccoli florets; 3 cups stock vegetable or chicken; 1 x black pepper; 1/2 teaspoon thyme; 1 x salt

Servings: persons

1 cup onions chopped
1 each carrots chopped
1 stalk celery diced
2 tablespoons olive oil
1 large russet potatoes scrubbed, and diced
1 head broccoli florets
3 cups stock vegetable or chicken
1 x black pepper
1/2 teaspoon thyme
1 x salt

1
Saute onions, carrots and celery in large pot with oil.
2
Saute until translucent, then carmelized (turns light brown.)
3
Add potatoes and broccoli.
4
Add chicken stock, stir in thyme, and pepper and bring to boil.
5
Lower heat and simmer for 30 to 45 minutes.
6
Place in blender a cup or so at a time.
7
Puree each batch and empty into large bowl.
8
Return soup mixture and bring to simmer again for a few minutes, stirring occassionally.
9
Season with salt and black pepper to taste.
10
Serve hot.

497

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 10 ingredients. The key ingredients include: 1 cup onions chopped, 1 each carrots chopped, 1 stalk celery diced, 2 tablespoons olive oil, and more.

Yes, Velvet 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.

Velvet Vegetable Soup

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