Recipe Index

Ingredients

• 2 Tbsp. extra virgin olive oil, plus more for serving
• 1 medium yellow onion, finely chopped, about 8 oz.
• 1 large carrot, peeled, halved lengthwise, thinly sliced into half moons, about 7 oz.
• 1 celery stalk, thinly sliced on a diagonal
• 3 garlic cloves, finely chopped
• 1 dried bay leaf
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
• Freshly ground black pepper
• 1 Tbsp. double-concentrated tomato paste
• 1 large sweet potato, peeled, cut into ½" cubes (about 1 lb.)
• 2 medium Yukon Gold potatoes, peeled, cut into ½" cubes (about 1 lb.)
• 4 cups reduced-sodium vegetable broth or chicken broth
• ½ cup frozen peas
• Coarsely chopped fresh dill, and lemon wedges, for serving

Method

1. Heat the olive oil in a medium Dutch oven over medium heat and add the finely chopped onion, carrot half-moons, sliced celery, garlic and bay leaf.
2. Season the vegetables with the kosher salt and plenty of black pepper and cook them, stirring occasionally, for 10–12 minutes until softened.
3. Stir in the double-concentrated tomato paste and cook it, stirring constantly, for about 2 minutes until it deepens in colour.
4. Add the sweet potato cubes, Yukon Gold potato cubes and vegetable broth, bring the soup to a simmer, cover, and cook for 18–20 minutes until both potatoes are tender.
5. Blend roughly a quarter of the soup with an immersion blender so it thickens into a coarse purée while most of the vegetables stay in pieces.
6. Stir the frozen peas into the soup and warm them over medium heat for about 2 minutes until they turn bright green.
7. Divide the winter vegetable soup between bowls, top each with chopped fresh dill and a drizzle of olive oil, and pass lemon wedges at the table for squeezing over.

Cook: 20 minutes · Total: 45 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data