Seasonal veggies in a light broth make a refreshing soup.
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Nutrition per Serving
Ingredients
Estimated total cost: €5.50 · €0.92/serving
- 2 tablespoons extra virgin olive oil (use high heat cooking oil for best flavor retention)Est. price €0.12–€0.30
- Salt and freshly ground black pepper to taste (season in layers for balanced flavor)Est. price €0.01–€0.03
- 1/4 cup freshly minced dill, or more to taste (add at the end for a burst of fresh herb flavor)Est. price €0.40–€0.90
- 6 cups water infused with 2 vegetable bouillon cubes, or an alternative stock of choice (homemade stock is always a great option for richer flavor)Est. price €0.00–€0.02
- 1 medium yellow onion, finely chopped (to release sweetness, sauté until translucent)Est. price €0.25–€0.50
- 3 medium carrots, peeled and thinly sliced (slice at an angle for a fancy presentation)Est. price €0.30–€0.60
- 2 large or 3 medium leeks, pale parts only, quartered lengthwise, chopped, and thoroughly washed (leeks can be sandy, so rinse well)Est. price €1.20–€2.50
- 1 teaspoon ground cumin (toasted cumin seeds before grinding for enhanced aroma)Est. price €0.04–€0.08
- 3 medium stalks of celery, diced (include leaves for added flavor)Est. price €0.40–€0.75
- 8 ounces white, cremini, or baby bella mushrooms, sliced (do not overcrowd the pan when sautéing for even browning)Est. price €1.50–€2.80
Steps
- 1Begin by heating oil in a large soup pot over medium heat. Add the diced onion and sliced leeks, then cook them until the leeks have softened, which should take approximately 10 minutes.
- 2In a pot, combine water, bouillon cubes, potatoes, carrots, celery, mushrooms, paprika, and cumin. Allow the mixture to come to a rapid simmer before reducing the heat. Cover the pot and gently simmer for approximately 30 minutes until the vegetables reach desired tenderness.
Cultural note
Vegetable broth soups have a long history in various culinary traditions around the world, often associated with comfort, warmth, and nourishment. This particular recipe may have European influences due to the use of ingredients like dill and leeks, commonly found in European cuisines.
Seasonal note
This Fresh Vegetable Broth Soup is best made in the spring and summer when fresh vegetables like carrots, leeks, and peas are in season. These vegetables are at their peak in flavor and nutritional value during these times.
Health note
Fresh Vegetable Broth Soup is a nutritious dish packed with vitamins A, C, and K, essential for immunity, skin health, and bone strength. With only 180 calories per serving and low in saturated fat, it is a healthy option for weight management and heart health. The soup is also high in fiber, providing digestive…
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