Ingredients
Vegetables and Herbs
- 1 medium yellow onion, diced
- 3-4 cloves garlic, minced
- 2 cups chopped carrots (peeled)
- 2 cups chopped celery stalks
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried dill weed
Other Ingredients
- 2 Tbsp olive oil
- 3 cups vegetable broth
- 1/2 a lemon, juiced
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat the oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering.
- Sauté onion and garlic: Add the diced yellow onion and minced garlic to the pot. Stir and cook for about 3 minutes, until the mixture is fragrant and the onions begin to soften.
- Add vegetables and herbs: Stir in the chopped carrots, chopped celery, dried parsley, thyme, and dill weed. Season everything with salt and black pepper to taste. Cook, stirring frequently, for about 5 minutes to let the flavors meld.
- Add broth and lemon juice: Pour in 3 cups of vegetable broth and the juice from half a lemon. Cover the pot and bring the broth to a boil. Once boiling, reduce the heat and let the soup simmer, covered, for 8-10 minutes until the vegetables are tender.
- Blend the soup: Using a handheld immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a high-speed blender and blend until smooth. Taste and adjust seasonings if needed.
- Serve hot: Ladle the smooth soup into bowls and serve immediately for a comforting and nutritious meal.
Notes
- For a thinner soup, add more vegetable broth or water when blending.
- Use fresh herbs if available, but dried herbs work well for this recipe.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To enhance flavor, garnish with fresh parsley or a drizzle of olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
