Hidden Veggie Cream of Immunity Soup by @themodernnonna

40 min

6 servings

🧅

450 g

Yellow onion

🥬

180 g

Leek

🧄

15 g

Garlic clove

🫑

300 g

Bell pepper

🥬

80 g

Celery rib

🥕

150 g

Carrot

🥔

600 g

Yellow potato

🧂

3 g

Salt

🫒

15 ml

Olive oil

🍲

1.9 l

Bone broth

  1. Wash
    • yellow onion
    • leek
    • garlic

    Wash the yellow onions, leek, garlic, bell peppers, celery, and carrots. Peel the garlic.

  2. Chop
    • yellow onion
    • leek
    • garlic

    Chop the yellow onions, leek, garlic, bell peppers, celery, and carrots into roughly even pieces.

  3. Heat
    • olive oil
    • yellow onion
    • leek

    Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped vegetables.

  4. Sauté
    • yellow onion
    • leek
    • garlic

    Sauté the vegetables for 5 to 10 minutes. Stir frequently until they soften and become fragrant.

  5. Peel
    • yellow potato

    Peel the 3 yellow potatoes. Chop them into small, even cubes.

  6. Add
    • yellow potato
    • Yellow onion
    • Bell pepper

    Add the chopped yellow potatoes to the pot. Stir to combine them with the sautéed vegetables.

  7. Season
    • salt
    • bone broth
    • Yellow onion

    Season the vegetables with salt to taste. Pour in enough bone broth to fully cover all vegetables, about 8 cups.

  8. Boil

    Bring the soup to a gentle boil. Reduce the heat and simmer for 20 minutes.

  9. Step
    • yellow potato
    • Yellow onion
    • Bell pepper

    Check that the potatoes and vegetables are very soft. Remove the pot from the heat.

  10. Blend

    Blend the soup with an immersion blender until completely smooth and creamy. Blend carefully to avoid splashing hot soup.

  11. Serve
    • salt

    Taste the blended soup. Adjust the salt as needed, then serve hot.

Hidden Veggie Cream of Immunity Soup by @themodernnonna

40 min

6 servings

🧅

450 g

Yellow onion

🥬

180 g

Leek

🧄

15 g

Garlic clove

🫑

300 g

Bell pepper

🥬

80 g

Celery rib

🥕

150 g

Carrot

🥔

600 g

Yellow potato

🧂

3 g

Salt

🫒

15 ml

Olive oil

🍲

1.9 l

Bone broth

Preparation Steps

  1. Step 1/11

    Wash the yellow onions, leek, garlic, bell peppers, celery, and carrots. Peel the garlic.

    🧅yellow onion
    🥬leek
    🧄garlic
    🫑bell pepper
    🥬celery
    🥕carrot
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Chop the yellow onions, leek, garlic, bell peppers, celery, and carrots into roughly even pieces.

    🧅yellow onion
    🥬leek
    🧄garlic
    🫑bell pepper
    🥬celery
    🥕carrot
    🔪chef's knife
    🪵cutting board

  3. Step 3/11

    Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped vegetables.

    🫒olive oil
    🧅yellow onion
    🥬leek
    🧄garlic
    🫑bell pepper
    🥬celery
    🥕carrot
    🥄wooden spoon

  4. Step 4/11

    Sauté the vegetables for 5 to 10 minutes. Stir frequently until they soften and become fragrant.

    🧅yellow onion
    🥬leek
    🧄garlic
    🫑bell pepper
    🥬celery
    🥕carrot
    🥄wooden spoon

  5. Step 5/11

    Peel the 3 yellow potatoes. Chop them into small, even cubes.

    🥔yellow potato
    🔪chef's knife
    🪵cutting board

  6. Step 6/11

    Add the chopped yellow potatoes to the pot. Stir to combine them with the sautéed vegetables.

    🥔yellow potato
    🥄wooden spoon

  7. Step 7/11

    Season the vegetables with salt to taste. Pour in enough bone broth to fully cover all vegetables, about 8 cups.

    🧂salt
    🍲bone broth
    🥄ladle

  8. Step 8/11

    Bring the soup to a gentle boil. Reduce the heat and simmer for 20 minutes.

  9. Step 9/11

    Check that the potatoes and vegetables are very soft. Remove the pot from the heat.

    🥔yellow potato
    🔪chef's knife

  10. Step 10/11

    Blend the soup with an immersion blender until completely smooth and creamy. Blend carefully to avoid splashing hot soup.

  11. Step 11/11

    Taste the blended soup. Adjust the salt as needed, then serve hot.

    🧂salt
    🥄ladle

Composition

Ingredients

Types

Vegetables, Starches, Seasonings, Oils, Broths, Meat

Ingredients

Yellow onion, Leek, Garlic clove, Bell pepper, Celery rib, Carrot, Yellow potato, Salt, Olive oil, Bone broth

Notes

Yellow potato (peeled and chopped), Salt (to taste), Bone broth (enough to cover the vegetables)

Allergens

to inform

Dietetics

Dietary regimen

Gluten-Free, Dairy-Free, Whole food

Calories

230 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 39g, Dietary fiber: 8g, Fat: 5g, Saturated fat: 1g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 1080mg, Sodium: 650mg, Iron: 2.2mg, Calcium: 85mg

Vitamins

Vitamin A: 700µg RAE, Vitamin C: 110mg, Vitamin K: 48µg, Folate: 105µg DFE

Preparation

Time Information

Preparation

10 minutes

Cooking

30 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, ladle

Appliances

Stove, Blender

Type

Type

Type Of Dish

Soup, Main Course, Starter

Occasions

Lunch, Dinner, Cold weather, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Bulgarian, European

Geographic

Bulgaria, Balkans

Various

Aspect

Texture

Creamy, Smooth, Velvety

Flavors

Savory, Sweet, Earthy, Garlicky, Vegetable-forward

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Cool before refrigerating,Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 3 months (Store in freezer-safe airtight portions,Leave headspace for expansion,Thaw overnight in the refrigerator)