Ingredients
Scale
- 1 Tbsp butter or olive oil
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 celery stick, chopped
- 1 lb carrots, peeled and diced
- 1 lb potatoes, peeled and diced
- 2 ½ cups low-sodium vegetable broth
- Italian herbs, to taste
- ¼ tsp dried thyme
- ¼ tsp dried parsley (optional)
- ⅛ tsp black pepper, plus more to serve
- ½ tsp fine salt, plus more to taste
- 2–3 Tbsp fresh parsley, chopped
Instructions
- In a large pot over medium heat, melt the butter or olive oil. Sauté the onion and a pinch of salt until soft (about 5 minutes). Add garlic and sauté for another minute.
- Add carrots, potatoes, celery, Italian herbs, salt, and pepper; stir well and cook for 2–3 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat to simmer and cover for about 20 minutes.
- Let cool slightly before blending about one cup of the soup until smooth; return to the pot.
- Stir well to combine; adjust seasoning as necessary. Serve hot with fresh parsley on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg