This is the best translation I can do for this tasty little soup my mom made for us as kids: Garden Soup. It’s not like it has tons of vegetables in it but just that they are readily available in most gardens. I made this soup for “meatless Monday” at our house. I do have a small confession…my family doesn’t know that I have been doing meatless Mondays. I am not hiding it, I’m just not sharing the idea for the day! Does that make me a bad person? It is a lie if I don’t share? I think not, I sleep well at night.
So I think this soup is extremely tasty and perfect for a lazy Sunday dinner or a meatless Monday night. I would serve this with a grilled cheese sandwich, you know the kind that has 2 or 3 different cheeses, crispy and chewy all at the same time! Tasty, tasty, tasty!
I have adapted this recipe from Chef Pol Martin whom I truly think my mom had a slight crush on when I was growing up! She’s going to kill me for that one…. HI! Mom 😀
1 tablespoon of butter
1 onion diced
4 large carrots peeled and diced
2 large potatoes peeled and diced
6 cup of vegetable broth (warmed)
1/2 teaspoon of thyme
1/2 teaspoon of basil
1/2 teaspoon of parsley
2 dried bay leaves
2 tablespoons of cream (optional)
Note: this dish is vegetarian but if you wanted to make it vegan please omit the cream and use oil instead of butter.
How to rumba (or make this soup…either way):
In a large dutch oven or your fave soup pot, melt your butter then add your diced onion. Cook for 3-4 minutes until soft. Add your carrots and your potatoes, cook for another 5 minutes. Add your herbs, dried bay leaves and your vegetable broth. Cook for 10-15 minutes. Remove the bay leaves and using your immersion blender puree your soup until you have no visible lumps. Add your cream and bring back to a boil. Cook for 1-2 minutes more! That’s it.
Printer friendly: Garden Soup
Peace and rumba,