This easy-to-make creamy vegetable soup is ready on your table in 35 minutes. It is perfect for meal planning, quick lunch, or dinner. Suitable for the freezer!
To a large pot (at least 5-quart/5-liter), add olive oil and minced onion. Sauté on medium heat until translucent, about 4 minutes, stir once or twice.
Meanwhile, dice celery, peel and slice carrots and add them to the pot.
Dice potatoes and add them to the pot together with parsley, vegetable stock and black pepper.
Cover with a lid and bring to a boil. Reduce the heat to low and simmer covered for 20 minutes or until the vegetables are done.
Puree, taste (add seasoning if needed) and serve!
Notes
Use white or yellow onion.
1 celery rib = 1 individual stick/stalk.
I used medium size zucchini, weighing about 2 pounds (900 grams) in total.
1 pound (450 grams) of potatoes.
Instead of dried parsley, you can use fresh flat-leaf parsley – the quantity depends on your liking. About a tablespoon finely chopped would be perfect.
Vegetable stock can be substituted with any kind of stock/broth or stock cubes and water. I used regular stock. If using low sodium, you might need to add more salt.
Tip: The smaller you cut the veggies the quicker they cook.
Serving suggestions are in the post above this recipe card.