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American Vegetable Soup 2

Serves 4 to 6 Soup vegetarian, Soups

American Vegetable Soup 2

American Vegetable Soup 2 is a nod to the way home cooks across the United States bring warmth to their tables. Unlike its more formal restaurant counterparts, this version is crafted with the intuitive touch of a seasoned cook, where salt is judged by hand and olive oil is used generously. It's a dish that comes together with whatever vegetables are on hand, making it a staple of casual weeknight dinners and impromptu lunches.

Expect a comforting bowl where the natural sweetness of the vegetables shines through, balanced with the savory depth of a well-seasoned broth. The olive oil adds a smooth richness that coats each bite, while freshly cracked black pepper provides a gentle kick. It's the kind of soup that invites you to linger at the table, savoring each spoonful in good company.

Ingredients

  • 400 gmixed vegetables — carrot celery potato
  • 1onion
  • 1.5 Lvegetable broth
  • 2 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing your vegetables. Dice 1 onion finely and set aside. For the 400 g of mixed vegetables, choose a variety such as carrots, celery, and potatoes, cutting them into bite-sized pieces. This ensures even cooking and a pleasant texture in the finished soup.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until the onion becomes translucent and fragrant, about 5 minutes. Be careful not to let the onion brown, as this can add an unwanted bitterness to the soup.
  3. Once the onion is softened, add the mixed vegetables to the pot. Stir them well to coat with the oil and onion mixture. Cook for another 5 minutes, allowing the vegetables to begin softening and releasing their flavors.
  4. Pour in 1.5 liters of vegetable broth, stirring to combine with the vegetables. Increase the heat to high until the broth begins to boil, then reduce to a gentle simmer. Cover the pot partially with a lid, leaving a small gap to allow steam to escape.
  5. Let the soup simmer gently, stirring occasionally, until the vegetables are tender. You'll know they're done when a fork easily pierces the pieces without resistance, and they have a vibrant color.
  6. Taste the soup and season with fine sea salt and black pepper to your liking. Remember, the salt should enhance the flavors without overpowering them. If desired, finish with a drizzle of olive oil for added richness before serving.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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