An incredibly simple soup recipe that is not only healthy, but hearty. This vegetable soup makes for the perfect starter to a meal or even a main course. This recipe is enough for two small bowls, so if you want to make it as a main course for two people, simply double it. And if you have a meat lover in your family, do not worry. My carnivore boyfriend couldn’t stop eating it and didn’t even miss the meat.
Part of the beauty of the velvety thickness of this soup is using a Vitamix or other blender if you have one. There is something it does to the base that makes it the perfect, rich texture–and without any cream at all (aka dairy free!) Best of all, it’s so easy to make so it’s the perfect weeknight meal after a long day. I top it with some homemade croutons and a drizzle of olive oil, but it would also be lovely with some crispy pancetta if you have it handy.
- 1 russet potato, peeled and chopped in 1/4 inch cubes
- 1/2 purple onion, diced
- 6 cloves of garlic, rough chop
- 1/4 cup celery, diced
- 1/4 cup carrots, diced
- 1/2 cup of artichoke hearts, drained
- 3 cups of chicken stock
- 2 slices of french baguette, or any other country bread
- White Truffle Oil
- Pecorino Romano cheese, optional
In a heavy bottom dutch oven, sautee the onion, celery, carrots, and garlic in some EVOO stirring often. After about 10 minutes, add in the potato cubes and stir. Season well with salt and pepper.
Then add in the stock and artichoke hearts. Bring it to a boil and then simmer for 1 hour until it begins to thicken from the starch of the potato.
Take about 3/4 of the soup, into a Vitamix or blender and puree. Add it back to the pot with the other 1/4 of the recipe and stir. Keep on low.
Now, chop the bread into 1/4 inch chunks and toss with white truffle oil, or olive oil if you don’t have it. Season with salt and pepper and quick grating of Pecorino Romano cheese.
Serve the soup with the croutons on top and a drizzle of good quality EVOO.