Vegetable Soup

IngredientsPrint recipe

(For 8 people)

• 2 Tbsp olive oil
• 1 Tbsp sugar
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 yellow pepper, roughly chopped
• 5 carrots, sliced
• 2 celery branches with leaves, roughly chopped
• 2 sweet potatoes, roughly chopped
• 2 zucchinis, roughly chopped
• 1 handful frozen broccoli
• 1 handful frozen green beans
• 1 handful frozen green peas
• Salt and pepper to taste
• 1 bay leaf
• 1 tsp herbes de Provence
• Water
• 1 bouillon cube (vegetable or chicken)

Instructions

1. Heat a large pot over medium heat. Pour olive oil, add sugar, and cook onion until golden.
2. Add garlic and cook until fragrant.
3. Add yellow pepper, carrots, celery, sweet potatoes, zucchinis, and stir.
4. Add frozen vegetables.
5. Add bay leaf, salt & pepper, and herbes de Provence.
6. Pour water until vegetables are covered.
7. Add bouillon cube and bring to a boil.
8. Reduce heat to medium-low and cook covered for 40 minutes to 1 hour, stirring occasionally.
9. Turn heat off.
10. Remove bay leaf and discard.
11. Take some broth from pot and reserve in a bowl.
12. With an immersion blender, mix everything (adding broth little by little if needed) until the desired consistency.
13. Serve warm with a drizzle of olive oil, butter, or a spoonful of heavy cream.