Vegetable Soup Recipe

Prep Work

1. Begin by washing and peeling your potatoes and carrots. Chop them into bite-sized pieces for easier cooking and eating. 2. Finely chop the parsley, onion, and any other herbs like dill or chives you'd like to incorporate for added freshness and flavor. 3. Mince the garlic to ensure its flavor permeates the soup without overpowering it.

Cooking the Soup

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until the onions turn translucent and the garlic is fragrant. 2. Add the chopped potatoes and carrots to the pot, stirring to coat them in the oil and flavors from the onion and garlic. 3. Pour in the broth or stock, ensuring that the vegetables are covered. Bring the soup to a boil. 4. Once boiling, reduce the heat to let the soup simmer. This is the time to add the tomato or tomato paste, salt, and pepper. Cover the pot and let it simmer for about 25 minutes, or until the vegetables are tender. 5. Add the chopped parsley and any other herbs towards the end of the cooking time to preserve their fresh flavors. 6. Adjust the seasonings to taste before serving. You can optionally blend the soup for a smoother texture or leave it chunky for a more rustic feel.