Chunky Vegetable Soup
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1onion, peeled
- 1rib celery, cleaned
- 4scallions, cleaned
- 1tablespoon corn oil
- 2tablespoons unsalted butter
- 2carrots, peeled
- 1zucchini, trimmed and rinsed
- 1white turnip, peeled
- 1piece white cabbage (about 4 ounces)
- 2 or 3potatoes, peeled
- 1½teaspoons salt
- 7cups water
- 3cloves garlic
- About ½ cup fresh parsley or basil leaves, or a mixture of both
- ½teaspoon freshly ground black pepper
Preparation
- Step 1
Fit a food processor with the 1 millimeter slicing blade and process the onion, celery and scallions.
- Step 2
Heat the oil and butter in a large stockpot and add the sliced vegetables. Saute about 3 minutes.
- Step 3
Meanwhile, slice the carrots, zucchini, turnip, cabbage and potatoes in the food processor. Add these vegetables to the stockpot along with the salt and the water, and bring to a boil. Cover, reduce the heat and boil gently for 20 minutes.
- Step 4
Mince the garlic and herbs together in a food processor fitted with a steel chopping blade. Add the herb mixture to the stockpot, mix well, season with pepper and serve.
Private Notes
Cooking Notes
I found this soup somewhat boring and mostly flavorless. It's what my grandmother would have called a "kitchen sink" soup - throw whatever veggies you have into a pot with some herbs, salt and water and it's dinner. While very easy to throw together, it lacked flavor and robustness. I also doubled the herbs and it didn't help. Won't make it again.
The herb mixture it calls for is really a pesto without the pine nuts, and unless you are doubling the quantity, it simply doesn't work in the food processor, so all that time-saving business isn't quite true. I had to scrape out the ingredients into my immersion blender, and even after adding extra olive oil it never became something you could drizzle.
"Chunky," means it's not puréed.
Isn't a millimeter on the order of less than a 1/16th of an inch?
How is that chunky?
This is a very simple soup that reminded me of 1960s French restaurants' first course at lunch. A simple soup with whatever vegetables were around. I sliced the vegetables by hand (what happened to my 1 mm blade?). The next day, when I added some left-over roast chicken and some cooked quinoa it was much better.
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