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Comforting Vegetable Soup
by MASTER
Make a warm, savory soup from basic vegetables and stock when you want a quick homey meal or to use up produce.
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What's inside
Comforting Vegetable Soup
Make a warm, savory soup from basic vegetables and stock when you want a quick homey meal or to use up produce.
⏱ 38 min★ Easy
Target
Chopped or whole vegetables and unopened stock are in the kitchen but no heated or seasoned soup exists.
Obstacle
Vegetables are unevenly chopped and the seasoning is undecided, which can cause inconsistent cooking and a flat final flavor.
Expectation
A hot, seasoned bowl of blended or chunky vegetable soup ready to eat, with extra portions transferred to airtight containers for later.
Materials
- • Vegetable stock — 6 cup
- • Mixed vegetables — 4 cup
- • Olive oil — 2 tbsp
- • Salt — 1 tsp
- • Black pepper — 0.5 tsp
Tools
- • Large pot — 1
- • Chef's knife — 1
- • Cutting board — 1
- • Immersion blender or countertop blender — 1
- • Ladle — 1
Steps
- 01Prep ingredientsWash and chop onion, carrot, celery and any other vegetables into roughly 1/2-inch pieces; measure stock, oil, salt, and pepper so everything is ready.⏱ 8 min
- 02Sauté aromaticsHeat oil in the pot over medium, add onion, carrot, and celery, and cook 6 minutes stirring until softened and edges start to brown.⏱ 6 min
- 03Simmer soupAdd stock and remaining vegetables, bring to a boil, reduce heat to a simmer, cover and cook 18 minutes until vegetables are tender when pierced with a fork.⏱ 18 min
- 04Blend and seasonUse an immersion blender or transfer to a blender to reach your desired texture, then taste and add salt and pepper as needed and simmer 1–2 minutes to integrate seasoning.⏱ 2 min
- 05Serve and storeLadle a serving into a bowl and garnish if desired; transfer the rest into airtight containers and allow to cool briefly on the counter before refrigerating.⏱ 4 min