Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 1 carrot, peeled and chopped
- 2 celery sticks, peeled and chopped
- 2 large garlic cloves, minced
- 1 1/2 pounds yellow gold potatoes, peeled and cubed into ½-inch cubes
- 1 to 2 green onions, trimmed and chopped (both white and green parts)
- 1/2 cup chopped fresh parsley
Spices and Seasonings
- Kosher salt, to taste
- Black pepper, to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
Liquids and Fats
- 2 tablespoons extra virgin olive oil
- 4 cups vegetable broth
- 1 cup milk or unsweetened, unflavored plant-based milk
Instructions
- Heat oil and sauté vegetables: In a large cooking pot set over medium-high heat, add the extra virgin olive oil. Add the chopped onions, carrots, celery, garlic, and cubed potatoes. Season generously with kosher salt, black pepper, cumin, paprika, and turmeric. Cook the vegetables, stirring occasionally, for 5 to 7 minutes until they begin to soften.
- Add the broth and simmer: Pour in the vegetable broth and bring the mixture to a boil. Let it boil for about 5 minutes. Then reduce the heat to low, cover the pot partially, and allow it to simmer for 20 to 30 minutes or until the potatoes are fully cooked and very tender.
- Add the milk and adjust seasoning: Remove the pot from heat and stir in the milk (dairy or plant-based). Taste the soup and adjust seasoning with additional salt and pepper as needed.
- Use an immersion blender: Carefully blend the soup directly in the pot with an immersion blender until smooth and creamy. Alternatively, transfer the soup in thirds to a countertop blender and blend until smooth, then return it to the pot.
- Serve: Ladle the soup into bowls and garnish with a drizzle of olive oil, chopped fresh parsley, and the chopped green onions for a fresh finish.
Notes
- For a vegan version, use your favorite unsweetened, unflavored plant-based milk instead of dairy milk.
- The soup will keep well in the refrigerator for up to 4 days; cool completely before storing in an airtight glass container.
- If you prefer some texture in your soup, blend only a portion or skip blending altogether.
- Use high-quality Mediterranean ingredients like extra virgin olive oil and fresh herbs for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Entree, Soup
- Method: Stovetop
- Cuisine: American, Mediterranean
- Diet: Vegetarian
