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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This is a healing summer veggie soup that serves as a comforting dish, even in the warmer months. The process begins with sautéing aromatics like diced onion and minced garlic, filling your kitchen with a fragrant aroma. As you add chopped carrots, celery, and potatoes, the vibrant colors come together, creating a beautiful medley. Stirring in tomato paste adds a rich depth, and as the vegetable broth simmers, the flavors meld into a soothing, silky...
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Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 3–4 minutes. Stir in minced garlic and cook for another minute.
Toss in chopped carrots, celery, and potatoes. Sauté for 5 minutes to start softening.
Mix in tomato paste and stir until everything is coated and the paste darkens slightly, about 1–2 minutes.
Pour in vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, until veggies are tender.
Add salt and pepper to taste. Garnish with fresh herbs if desired. Serve hot.
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For a richer flavor, you can use chicken broth instead of vegetable broth.
Can I use other vegetables?
Yes, feel free to add or substitute with other vegetables like zucchini or bell peppers.
How can I make this soup spicier?
Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days.
Is this soup freezer-friendly?
Yes, you can freeze this soup for up to 2 months. Thaw and reheat before serving.
What can I use as a garnish?
Fresh parsley or basil works well as a garnish, adding a fresh touch to the soup.
