Easy Vegetable Soup
, 40 min, 4 to 6 servings (8 cups)
A one-pot tomato-broth soup of mirepoix, potato and cabbage, brightened with a splash of vinegar at the end.
| 3 tablespoons olive oil | Sauté until softened, 8-10 min | Stir in aromatics, cook 1 min | Add tomatoes, stock, potato, cabbage, bay | Boil, then simmer 20 min | Add peas, simmer 5 min | Remove bay, stir in vinegar, serve |
| 2 cups chopped onion (1 large) | ||||||
| 1 1/2 cups chopped carrot (3 to 4 carrots) | ||||||
| 1 1/2 cups chopped celery (2 to 3 stalks) | ||||||
| 2 tablespoons tomato paste | ||||||
| 4 teaspoons minced garlic (4 cloves) | ||||||
| 3/4 teaspoon ground fennel seed | ||||||
| 1/2 teaspoon ground black pepper | ||||||
| 1/2 teaspoon fine sea salt, plus more to taste | ||||||
| 1/8 to 1/4 teaspoon crushed red pepper flakes (optional) | ||||||
| 1 (425 g) can diced tomatoes with liquid | ||||||
| 1.4 L stock or broth | ||||||
| 2 cups chopped potato (2 medium) | ||||||
| 3 to 4 heaped cups chopped or shredded cabbage | ||||||
| 2 bay leaves | ||||||
| 1 cup frozen peas | ||||||
| 1/2 teaspoon apple cider vinegar or lemon juice (optional) |
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