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Winter Vegetable Soup

Updated November 15, 2016
Winter Vegetable Soup

Some people call this "Penny Soup," because the vegetable pieces resemble coins. The soup can be made 1 day ahead, cooled, covered, and refrigerated, or frozen for up to three months

Serves4

Preparation Time15 min

Cooking Time25 min

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseHot Appetizer, Main Course

Dietary ConsiderationVegetarian

EquipmentBlender

MealDinner, Lunch

MoodBlue

Taste and TextureSavory

Type of DishHot Soup

Ingredients

  • 4 small red-skinned new potatoes
  • 4 large carrots
  • 1 medium sweet potato
  • 1 leek, white and pale green parts only
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2½ cups vegetable stock
  • Salt and freshly ground black pepper

Instructions

Slice the potatoes, carrots, sweet potato, and leek crosswise into rounds about 1/8 in (2–3cm) thick. The potatoes can be peeled or unpeeled. Rinse the leeks well.

Melt the butter with the oil in a large saucepan over medium-low heat. Add the leeks and cook, stirring occasionally, for 3–4 minutes, until beginning to soften. Add the potatoes, carrots, and sweet potato, and stir for 1 minute.

Pour in the stock, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes, or until the vegetables are tender but not falling apart.

Transfer about one-third of the vegetables to a blender or food processor with the cooking liquid. Purèe then return to the pan. Season with salt and pepper and serve hot.

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