Soup made with vegetables

October 18, 2025 by youssef

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, until it becomes soft and translucent.
Add the Vegetables: Add the grated carrot and diced peppers to the pot. Cook for another 5 minutes, stirring occasionally, until the peppers begin to soften.
Simmer the Soup: Add the diced potatoes, 1.2 liters (6 cups) of water, salt, pepper, and the bay leaf (if using). Bring the soup to a boil.
Cook Until Tender: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes, or until the potatoes are completely tender and can be easily pierced with a fork.
Final Touches: Remove the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve: Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.

For More Flavor: Using vegetable broth instead of water will give the soup a much richer and deeper flavor base.
Add Herbs: Feel free to add other herbs like thyme, oregano, or a pinch of rosemary along with the bay leaf.
Creamy Version: For a creamier texture, you can blend about one-third of the soup with an immersion blender (or in a countertop blender) and then stir it back into the pot.
Extra Vegetables: This recipe is very flexible! You can add other vegetables like chopped celery, zucchini, green beans, or a can of diced tomatoes.
Make it a Meal: Add a can of drained and rinsed beans (like cannellini or chickpeas) or some small pasta for a more substantial meal. If adding pasta, cook it separately and add it to each bowl to prevent it from getting mushy in the leftovers.

Enjoy your delicious homemade soup