Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 leek, sliced
- 1 potato, peeled and diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the carrots, celery, leek, potato, and zucchini and cook for another 5 minutes.
4. Add the diced tomatoes, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender and blend in batches.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 22g
Protein: 4g
Fiber: 5g
Substitutions for ingredients:
- You can use any vegetables you have on hand, such as bell peppers, corn, or green beans.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add cooked chicken or tofu for extra protein.
- Add a can of chickpeas or white beans for extra fiber.
- Add a tablespoon of curry powder for a spicy twist.
Tips and tricks:
- Use a sharp knife to chop the vegetables evenly.
- If you don't have an immersion blender, be careful when blending hot soup in a blender. Let it cool slightly before blending and blend in batches.
Storage instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of fresh herbs, such as parsley or chives.
Garnishes:
- Croutons
- Parmesan cheese
- Sour cream
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to wash all vegetables before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Carrowholly Vegetable Soup is a traditional Irish soup made with local vegetables and herbs.
Flavor profiles:
This soup is savory and slightly sweet, with a hint of thyme.
Serving suggestions:
Serve hot with crusty bread and a side salad for a complete meal.
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