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olive oil onion leeks water potatoes carrots celery stalks white paprika ground cumin salt fresh dill frozen green peas
Viewed: 51 - Published at: 3 years agoIngredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 large or 3 medium leeks, white parts only, quartered lengthwise, chopped, and well rinsed
- 6 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
- 2 medium potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, diced
- 8 ounces white, baby bella, or crimini mushrooms, sliced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and freshly ground pepper to taste
- 1/4 cup minced fresh dill, or more to taste
- 2 cups frozen green peas, thawed
Method
- Heat the oil in a soup pot.
- Add the onion and leeks and saute over medium heat until the leeks are limp, about 10 minutes.
- Add the water with bouillon cubes, potatoes, carrots, celery, mushrooms, paprika, and cumin.
- Bring to a rapid simmer, then lower the heat.
- Cover and simmer gently for about 30 minutes, or until the vegetables are tender.
- Season with salt and pepper.
- Let stand for an hour or two to develop flavor.
- Just before serving, add the dill and peas and reheat.
- Per serving:
- Calories: 136
- Total fat: 4g
- Protein: 5g
- Fiber: 5g
- Carbohydrate: 21g
- Cholesterol: 0mg
- Sodium: 111mg
