The following soup is one of my favorites – soothing, delicious, is very low cal, and nicely high in vitamins. I think I'll pair it tonight with a toasted tomato, basil, provolone cheese sandwich made with wheat berry bread.
For those that are interested in such things as nutrition facts, they have been analyzed at Calorie Count!
1 tablespoon olive oil
2 1/2 c red potato, diced (peeling is optional)
1 c onion, diced
1 c celery, sliced (include some of the leaves)
1 ½ c carrot, sliced
3 teaspoons garlic, chopped
1 ½ teaspoon thyme
1 t paprika
4 c Vegetable Stock
2 tablespoon parsley, chopped, or 1 tsp dried
½ teaspoon black pepper, or to taste
In a large pot, saute the onion, celery and carrot in olive oil til veggies are softened a bit. Add garlic, thyme, and paprika and saute a minute or two.
Add potato, veggie stock (enough to cover the veggies) - preferably low sodium, and the rest of the seasonings.
Bring to a boil and then simmer covered (tilt the lid to vent a bit) til veggies are cooked (approx 30-45 minutes), stir every now and then. You can add more stock if it reduces too much or if it does not look like the veggies are covered.
Adjust seasonings to your taste. Let aroma and your own taste buds be the judge of what is right for you.
Before serving, mash a few of the potatoes with a fork as this gives the soup a nice thickness yet still retains its rustic chunky character.
If you really want it really thick, either increase the amount of potatoes and mash up more of them, or make a roux and add some of that during the last five minutes of the simmer.
Chop and saute 1 sweet red bell pepper with the other veggies - adds pretty color and awesome vitamins!
Add 12 oz can of evaporated milk near the end of cooking time for extra creaminess, but count the calories.
Top with shredded cheese (count calories).