Chunky Vegetable Soup
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1onion, peeled
- 1rib celery, cleaned
- 4scallions, cleaned
- 1tablespoon corn oil
- 2tablespoons unsalted butter
- 2carrots, peeled
- 1zucchini, trimmed and rinsed
- 1white turnip, peeled
- 1piece white cabbage (about 4 ounces)
- 2 or 3potatoes, peeled
- 1½teaspoons salt
- 7cups water
- 3cloves garlic
- About ½ cup fresh parsley or basil leaves, or a mixture of both
- ½teaspoon freshly ground black pepper
Nutritional analysis per serving (8 servings)
123 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 3 grams protein; 482 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fit a food processor with the 1 millimeter slicing blade and process the onion, celery and scallions.
- Step 2
Heat the oil and butter in a large stockpot and add the sliced vegetables. Saute about 3 minutes.
- Step 3
Meanwhile, slice the carrots, zucchini, turnip, cabbage and potatoes in the food processor. Add these vegetables to the stockpot along with the salt and the water, and bring to a boil. Cover, reduce the heat and boil gently for 20 minutes.
- Step 4
Mince the garlic and herbs together in a food processor fitted with a steel chopping blade. Add the herb mixture to the stockpot, mix well, season with pepper and serve.
Private Notes
Comments
I found this soup somewhat boring and mostly flavorless. It's what my grandmother would have called a "kitchen sink" soup - throw whatever veggies you have into a pot with some herbs, salt and water and it's dinner. While very easy to throw together, it lacked flavor and robustness. I also doubled the herbs and it didn't help. Won't make it again.
I added the garlic with the first batch of sautéed vegetables, as we are not huge fans of the sharp flavor of raw garlic in soup, added chopped tarragon with the last batch of vegetables and used the immersion blender gently to give the soup more body. It wasn’t bad and so easy using the food processor. I do wish the food processor had a blade that cut thicker slices.
I found this soup somewhat boring and mostly flavorless. It's what my grandmother would have called a "kitchen sink" soup - throw whatever veggies you have into a pot with some herbs, salt and water and it's dinner. While very easy to throw together, it lacked flavor and robustness. I also doubled the herbs and it didn't help. Won't make it again.
The herb mixture it calls for is really a pesto without the pine nuts, and unless you are doubling the quantity, it simply doesn't work in the food processor, so all that time-saving business isn't quite true. I had to scrape out the ingredients into my immersion blender, and even after adding extra olive oil it never became something you could drizzle.
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