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
  1. Heat oil in a large pot over medium-high heat. Add onion and cook for 3 minutes.
  2. Add carrots, celery, garlic and cook for another 5 minutes. Toss in rest of veggies, garlic, salt and pepper and saute for 5 minutes.
  3. 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.
  4. 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.

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