+
0 (0)

Categories: Main courses, Soups, Vegetarian

Hearty vegetable soup

When I was growing up in Los Angeles, Rosh Hashanah dinner always meant that my mother spent several days in the kitchen. She didn't have farmers markets. Today, with the variety of fresh produce available, I can prepare a hearty ... Read more

Total time: 1 hour 10 minutes | Serves 6 to 8
  • 1/4 cup olive oil
  • 2 leeks, finely diced
  • 2 cloves garlic, minced
  • 4 carrots, finely diced
  • 4 stalks celery, finely diced
  • 2 small new boiling potatoes, finely diced
  • 1 large zucchini, finely diced
  • 1/4 cup minced parsley
  • 6 to 8 cups water
  • Salt
  • Freshly ground pepper
  • 2 tablespoons fresh basil, thinly sliced
  • Freshly grated Parmesan

Step 1In a large heavy pot, heat the oil over medium heat. Add the leeks, garlic, carrots, celery, potatoes, zucchini and parsley. Cook, stirring until tender, 5 to 10 minutes. Add the water, bring to a boil over high heat, reduce the heat and simmer, partially covered, 15 minutes. Season with salt and pepper to taste.

Step 2Simmer 30 more minutes, stirring occasionally. Add the basil and simmer until the vegetables are soft, about 15 minutes more. Ladle 1 cup of soup into a blender and puree; return to the soup and mix well.

Step 3Ladle the soup into warm shallow soup bowls and serve with grated Parmesan.

Each of 8 servings:
97 calories; 69 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 9 grams carbohydrates; 1 gram protein; 1.88 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Rabbit daube
Ratatouille
Ham and potato quiche
Pit Fire Spicy Chicken Soup