Classic Vegetable Soup
This classic vegetable soup recipe is simple to make and customizable so that you can use what you have. Even leftover vegetables get a new life if added to this soup. Combining fresh vegetables with butter and delicious vegetable broth, along with plenty of herbs and seasonings, you'll get a perfect cup of soup for any lunch or dinner.
Equipment
- large pot with lid
- wooden spoon
- cutting board
- sharp knife
Ingredients
- 4 quarts vegetable broth
- 2 tbsp butter
- 4 carrots, sliced and diced
- 2 celery stalks, sliced and diced
- 1 onion, sliced and diced
- 3 cloves garlic, minced
- 6 saffron threads
- 1 tbsp parsley
- 1 tbsp sage
- sea salt, to taste
- black pepper, to taste
- ground coriander, to taste
Instructions
- Melt 2 tablespoons of butter in a large pot over medium heat and add in diced carrots, celery, and onion. Add a pinch of salt and pepper, and stir to combine. Once tender, add in minced garlic and cook for a minute or two until fragrant.
- Add 4 quarts of vegetable broth, saffron threads, parsley, and sage. Bring to a boil and reduce heat to a simmer. Cover and simmer for 30 minutes or until the carrots can be cut using your wood spoon. Adjust seasonings, to taste.
- Serve hot with a side of crusty bread for a complete meal, or as a first coarse.