Winter Vegetable Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 1/2 cups water
- 1/2 cup frozen peas
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh dill
- 1 medium onion, chopped
- 1 turkish or 1/2 california bay leaf
- 1 large carrot, thinly sliced
- Carbohydrate 33 g(11%)
- Cholesterol 4 mg(1%)
- Fat 8 g(13%)
- Fiber 5 g(20%)
- Protein 7 g(13%)
- Saturated Fat 1 g(7%)
- Sodium 282 mg(12%)
- Calories 233
Preparation Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes. Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.
Preparation Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes. Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.
