Fast & Easy Vegetable Soup Recipe
This is a very simple vegetable soup to make that can be blended to a smooth consistency that will make it taste more like a cream-based soup, but with very low calories. To make this vegan and no oil, use veggie broth in place of oil and butter.
Ingredients
- 1 stalk celery, chopped
- 2 carrots, chopped
- 2 leeks, chopped
- 1 yellow onion, chopped
- 2 parsnips, chopped
- 1 turnip, chopped
- 1 tablespoon fresh dill
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon unsalted butter
- 1 quart chicken broth, I use College Inn Brand - Low Sodium
- 1 cup water
Instructions
- Chop all the vegetables into chunks. Dice the parsley and dill.
- Heat butter and oil on medium-high in a soup pot. Add onion, leeks, carrots, and celery to the pot and sauté for 5 minutes.
- Sprinkle in the dill and parsley. Add and stir in the chopped parsnips and turnip. Sauté for 5-10 minutes or until the veggies look lightly browned.
- Add chicken broth and water, simmer until vegetables are tender - about 45 minutes.
- Use an immersion blender to puree the soup to a smooth consistency. You can also transfer the soup to a blender to puree.
- Serve hot.