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Winter Vegetable Soup

A comforting and easy-to-make vegetable soup that warms the body and soul, perfect for cold winter nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil Use a good quality olive oil for flavor.
  • 1 medium onion, chopped A firm onion with dry skin and no soft spots is best.
  • 2 medium carrots, chopped Select bright and firm carrots.
  • 2 stalks celery, chopped Fresh celery for crunch.
  • 3 cloves garlic, minced Add last to avoid burning.
  • 4 cups vegetable or chicken broth Opt for low sodium if possible.
  • 2 cups chopped seasonal vegetables (e.g., kale, spinach, potatoes) Use what's available in the pantry.
  • 1 can diced tomatoes (15 oz) Use BPA-free can or fresh when in season.
  • 1 teaspoon dried thyme Fresh is preferred, but dried works too.
  • to taste Salt and pepper Adjust appropriately.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Sauté the chopped onion, carrots, and celery for about 5-7 minutes, until onions are translucent.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Pour in the broth and add the seasonal vegetables, diced tomatoes, thyme, salt, and pepper.
  5. Bring to a boil, then reduce heat and let simmer gently for 20-30 minutes.
  6. Serve warm, garnished with a drizzle of olive oil and fresh thyme.

Notes

For best results, taste while simmering and adjust salt as needed. If the soup tastes flat, a splash of acid like lemon juice can brighten the flavors.