Creamy Veggie Soup
Hands-on time:
15 minutes
Start-to-eat time:
50 minutes
Ingredients
- 1 small onion, chopped
- 2 tablespoons oil
- 3 garlic cloves, minced
- 3 carrots, chopped
- 3 celery sticks, chopped
- 2 zucchinis, chopped
- 1 medium bell pepper, chopped
- 2 russet potatoes, chopped
- 1 tablespoon salt
- ½ tablespoon black pepper
- 2½ cups broth
- 1 bay leaf
- 3 thyme sprigs
- 3 tablespoons butter (optional)
Kids kitchen skills:
- peeling
- blending
Tools:
- measuring cups & spoons
- veggie peeler
- knife & cutting board
- large pot
- blender or immersion blender
Step-by-step
Grown-up steps
- Heat oil in a large pot over medium-high heat. Add onion and cook for 3 minutes.
- Add carrots, celery, garlic and cook for another 5 minutes. Toss in rest of veggies, garlic, salt and pepper and saute for 5 minutes.
- Add herbs and broth. Pour more liquid if needed to cover ingredients. Bring to a boil, then simmer covered on medium. Cook 20 minutes or until veggies are soft.
- Adjust salt and pepper. Turn heat off and stir in butter. Blend right away with an immersion blender, or cool the soup slightly and use a blender while soup is still warm.
