This is the most amazing soup ever, and the best part is it's healthy! It makes about 4 servings, but you'll definitely want to double it because you'll want it again, and again, and again!
1 T. Olive Oil
1 Onion, chopped
2 celery stalkes, sliced
1 carrot, sliced
1 baking potato, peeled and chopped
1 28 oz. can plum tomatoes in juice
3 cups vegetable or chicken stock
1 t. sugar
1 bay leaf
salt and freshly ground black pepper
1. Heat oil in a large saucepan over medium-low heat. Add onion, celery and garlic. Cook, stirring frequently, until softened but not colored.
2. Add the carrot and potato and stir for 1 minute. Add the tomatoes with their juice, the stock, sugar, and bay leaf. Season to taste with salt and pepper. Bring to a boil over high heat, then return the heat to medium-low. Cover and simmer for 45 minutes, or until the vegetables are very tender.
3. Let cool slightly. In batches, puree in a blender. Return to pot. Adjust seasoning. Reheat gently, Serve hot.
(Left overs are even better!)
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