Winter Vegetable Soup Recipe

Name: Winter Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek; 3 potatoes; 1 onion; 1 garlic clove; 12 yellow pepper; 12 green pepper; 2 carrots; 1 (28 ounce) can tomatoes, chopped; ground pepper; salt; 1 teaspoon dried parsley; ½ teaspoon dried oregano; 2 tablespoons extra virgin olive oil; 2 cups vegetable stock

Servings: persons

1 leek
3 potatoes
1 onion
1 garlic clove
12 yellow pepper
12 green pepper
2 carrots
1 (28 ounce) can tomatoes, chopped
ground pepper
salt
1 teaspoon dried parsley
½ teaspoon dried oregano
2 tablespoons extra virgin olive oil
2 cups vegetable stock

1
Chop all of the vegetables except the potatoes, which should be boiled for 20 minutes to soften before adding later.
2
Fry the rest of the vegetables and crushed garlic in the olive oil, in a wok or saucepan for 15 to 20 minutes over a medium heat.
3
Do not allow them to burn, just brown and release their juices.
4
Add the tin of chopped tomatoes, vegetable stock, cooked potatoes (chopped) and seasonings.
5
Cook for another 15 minutes (or longer if required).
6
Serve hot either as is, or with half of the soup pureed using a potatoe masher.

392

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 14 ingredients. The key ingredients include: 1 leek, 3 potatoes, 1 onion, 1 garlic clove, and more.

Yes, Winter 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.

Winter Vegetable Soup

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