Winter Vegetable Soup
A hearty and nutritious winter soup featuring sweet potatoes, Yukon Gold potatoes, and fresh vegetables simmered in broth and finished with peas and fresh dill.
Ingredients
- •1 medium onion
- •1 leaf bay leaf
- •2 tablespoons olive oil
- •1 large carrot
- •1 rib celery
- •1 tablespoon tomato paste
- •½ pound sweet potato
- •½ pound Yukon Gold potatoes
- •2 cups reduced-sodium broth
- •1½ cups water
- •½ cup frozen peas
- •2 tablespoons fresh dill
Cooking Instructions
- 1.
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.
8 min
- 2.
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.
24 min
