Treat yourself to a healthy winter with this wholesome vegetable soup. It is flavorful, stocked with vitamins and nutrients, and unbelievably easy to prepare. Enjoy!
4 tablespoons sunflower oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
1/2 medium onion, chopped
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
15 broccoli florets
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 teaspoon fresh chopped dill (optional)
1 to 2 teaspoons freshly squeezed lemon juice
Heat the sunflower oil in large, heavy-bottom stockpot over medium-low heat. Once hot, add the leeks, garlic, onions and a pinch of salt and sauté until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes and pepper. Reduce the heat to low, cover, and cook for 15 min. Add the broccoli florets and cook an additional 15 min.
Remove from heat and add the parsley, dill and lemon juice. Season, to taste, with sea salt. Serve immediately.
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