Vegetable Soup
- Dany Ludvíková
- Apr 8
- 2 min read
This soup is ridiculously simple yet bursting with flavour. The natural sweetness of roasted carrots, the creamy richness of potatoes, and the aromatic depth of sautéed garlic and onions all come together to create something special.
It’s also the perfect “what’s in the fridge?” recipe—ideal for lazy days.
Let’s get cooking!
Ingredients
1 tbsp vegetable oil (about 15 ml)
1 tbsp butter (about 15 g)
1 onion, chopped (white works best, but any variety will do)
2 cloves garlic, minced
2 medium potatoes
4 carrots
Salt and pepper to taste
1.5–2 liters water or a stock
Instructions
Prep the Vegetables: Peel the potatoes, carrots, and onion. Chop everything into evenly sized pieces for even cooking.
Roast for Flavor: Heat the oil and butter in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant. Toss in the potatoes and carrots, roasting them until they develop a deeper golden colour for enhanced flavour.
Simmer: Pour in the water, ensuring the vegetables are fully submerged. Add a pinch of salt and pepper. Bring to a boil, then reduce to a simmer.
Cover and cook until all the vegetables are soft.
Blend and Strain: Blend the soup until smooth using an immersion blender or by transferring it to a stand blender. If using a stand blender, blend in batches to prevent spills. Be careful, as the mixture will be very hot.
For a velvety finish, pass the soup through a fine mesh strainer.
Serve: Pair with fresh bread or crispy puff pastry strips for an elevated touch.
Practical Tips
Vegetable peels can be used to make flavourful stocks, adding depth to soups and stews.
Potato and carrot peels can also be fried into crispy snacks or baked for a healthier option.
Compost vegetable peels to minimize waste and enrich your garden soil—a sustainable touch to any kitchen. If immediate composting isn’t possible, store the peels in the freezer until you’re ready.
Bon appétit! 😊
