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  • Winter Vegetable Soup
    • prep: 20 minutes
    • cook: 50 minutes
    • servings: 4
    Nutritional Info

    Summary

    Don't let the 1/2 cup of peas left over from Latin–Style Chicken and Rice languish in your freezer. Whip up a batch of this comforting—and easy—vegetarian soup. Puréeing a small amount of the soup thickens the broth just enough to make it rich and velvety. A last–minute sprinkling of chopped dill underscores the soup's fresh flavor.

    Ingredients

    1 medium onion, chopped

    1 Turkish or 1/2 California bay leaf

    2 tablespoons olive oil

    1 large carrot, thinly sliced

    1 celery rib, thinly sliced

    1 tablespoon tomato paste

    1/2 pound sweet potato, peeled and cubed (1/2 inch)

    1/2 pound Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)

    2 cups reduced-sodium vegetable or chicken broth

    1 1/2 cups water

    1/2 cup frozen peas

    2 tablespoons chopped fresh dill

    Instructions

    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.