Winter Vegetable Soup Recipe

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Ingredients:

Serving

1 medium onion, chopped
1 turkish or 1/2 california bay leaf
2 tbsp olive oil
1 large carrot, thinly sliced
1 celery rib, thinly sliced
1 tbsp tomato paste
1/2 lb sweet potato, peeled and cubed (1/2 inch)
1/2 lb 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 tbsp chopped fresh dill

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	241.38 Kcal (1011 kJ)
Calories from fat	74.08 Kcal
		% Daily Value*
Total Fat	8.23g	13%
Sodium	294.28mg	12%
Potassium	975.67mg	21%
Total Carbs	35.57g	12%
Sugars	7.7g	31%
Dietary Fiber	5.92g	24%
Protein	7.57g	15%
Vitamin C	19mg	32%
Vitamin A	0.7mg	25%
Iron	47mg	261%
Calcium	79.3mg	8%

Amount Per 100 g
Calories	58.26 Kcal (244 kJ)
Calories from fat	17.88 Kcal
		% Daily Value*
Total Fat	1.99g	13%
Sodium	71.03mg	12%
Potassium	235.49mg	21%
Total Carbs	8.59g	12%
Sugars	1.86g	31%
Dietary Fiber	1.43g	24%
Protein	1.83g	15%
Vitamin C	4.6mg	32%
Vitamin A	0.2mg	25%
Iron	11.3mg	261%
Calcium	19.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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