My Vegetable Soup
- Yield 6
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
My Vegetable Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons olive oil
- 1 white or yellow onion, peeled and diced
- 3 large cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable stock
- 2 (15-ounce) cans diced fire-roasted tomatoes (with their juices)
- 1 large sweet potato, peeled and diced into 1-cm cubes
- 1 bell pepper, cored and diced
- 1/4 cup chopped pepperoncini peppers*
- 1 tablespoon Italian seasoning
- 2 large handfuls baby spinach
- fine sea salt and freshly-cracked black pepper
- optional garnishes: chopped fresh parsley or basil, freshly-grated Parmesan cheese
Method
Warm oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 4 minutes, stirring occasionally. Tip in garlic, carrots and celery and sauté for 5 more minutes, stirring occasionally.
Tip in veggie stock, tomatoes, sweet potato, bell pepper, pepperoncini peppers and Italian seasoning. Whisk to combine.
Continue cooking until the soup reaches a let it bubble gently. Lower heat to medium-low, cover, and continue to let it bubble gently for 10-15 minutes, or until the sweet potatoes are tender.
Stir in the spinach. Salt the soup with salt and pepper*, to taste.
Plate warm, topped with any garnishes that sound good.
