5-Ingredient Vegetable Soup


You can of course make this a completely vegetarian recipe by using a good quality vegetable stock instead.

Be sure to use a stick blender with a metallic shaft to puree the soup – a plastic one may not handle the heat. If you don’t have a stick blender, you can transfer the soup in batches to a food processor and process until smooth. Be very careful though as it will be incredibly hot.

Recipe Credit: The Fare Sage


  • 1.Peel the vegetables and cut them into small even sized chunks.
  • 2.Add to a large pot with the stock.
  • 3.Top up with up to 2 cups of water to ensure the vegetables are covered with liquid by about an inch.
  • 4.Bring to a boil, then reduce the heat and simmer for 35-40 minutes until the vegetables are cooked through and tender.

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  • 3 carrots
  • 2 celery stalks
  • 2 yellow sweet potato
  • 3 medium potatoes
  • 4 cups chicken or vegetable stock