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Carrot Potato Zucchini Soup

Carrot Potato Zucchini Soup

  • Author: colorfulrecipes.com
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 6-8

Ingredients

  • Olive Oil – 2 tbsp
  • Garlic – 4 cloves, finely chopped
  • Onion – 1 medium, chopped
  • Celery – 3 sticks, chopped
  • Carrots – 5, chopped
  • Potatoes – 2 large, russet, cubed
  • Zucchini – 3, light green, chopped
  • Dill – 2 heaping tbsp, chopped
  • Herbs De Provence – 1 tsp
  • Dried Oregano – 1 tsp
  • Dried Basil – 1 tsp
  • Black Pepper – 1/2 tsp
  • Paprika – 1/2 tsp
  • Garlic Salt – 1 tsp, or to taste
  • Vegetable Broth – 6 cups
  • Bay Leaf – 1

Instructions

  1. Heat oil in a large pot on medium heat. Add garlic, onion & celery. Saute until onions are slightly browned, about 3 minutes.
  2. Add carrots, potatoes, zucchini and all the spices. Mix and cook for 5 minutes.
  3. Add the dill, broth and bay leaf then bring to a boil. Reduce heat and simmer for 25-30 minutes or until veggies are soft and fully cooked.
  4. Turn off heat / discard bay leaf. In a blender, puree the broth and about 3/4th the veggies until creamy. Return to pot and mix well.
  5. Taste check for additional salt if needed.
  6. Garnish with fresh dill and serve with bread.

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