Equipment
Ingredients
Base and Aromatics
- 30 ml olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Broth and Body
- 1000 ml vegetable broth, low-sodium preferred
- 400 g canned diced tomatoes, undrained
- 2 russet potatoes, peeled and cubed
- 150 g green beans, trimmed and chopped into 2cm pieces
- 100 g frozen corn kernels
Seasonings
- 2 g dried thyme
- 1 bay leaf
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Heat the olive oil in a large Dutch oven over medium heat, approximately 175°C/350°F. Add the diced yellow onion, carrots, and celery.
Add the minced garlic, dried thyme, and bay leaf to the softened vegetables. Stir continuously to prevent the garlic from burning.
Pour in the vegetable broth, diced tomatoes with their juices, and cubed potatoes. Increase the heat to high to bring the liquid to a rolling boil.
Reduce the heat to low. Partially cover the pot with a lid, leaving a small gap for steam to escape. Let the soup gently bubble until the potatoes are cooked through.
Stir in the chopped green beans and frozen corn kernels. Continue to simmer uncovered until the green beans have lost their raw bite but retain some structure.
Remove the pot from the heat. Discard the bay leaf. Taste the broth and season with kosher salt and freshly cracked black pepper before ladling into bowls.
Chef's Notes
- Cut all root vegetables into uniform, bite-sized pieces to ensure they cook at the exact same rate and fit nicely on a soup spoon.
- For a deeper, more robust flavor profile if you are not strictly vegan, simmer a leftover Parmesan cheese rind in the broth, removing it before serving.
- Sweating the mirepoix (onions, carrots, celery) slowly at the start builds the foundational flavor of the soup. Do not rush this step; let them turn soft and sweet.
- Acid balances the earthy sweetness of root vegetables. If the finished soup feels heavy, stir in a teaspoon of lemon juice or white wine vinegar off the heat.
Storage
Refrigerator: 5 days — Store in an airtight container. The flavors will deepen and improve on the second day.
Freezer: 3 months — Potatoes may change texture slightly upon freezing and thawing. Leave them slightly undercooked if making a batch specifically for the freezer.
Reheating: Warm gently on the stovetop over medium-low heat until heated through, or microwave in 1-minute bursts, stirring in between.
