Potato Vegetable Soup is a tasty warm and comforting first course that is very easy to prepare.
A vegetable-only soup, but which can be enriched with pasta or rice to taste (in which case halve the amounts of the vegetables given in the recipe, considering the portions indicated in it). Perfect for colder days, for a family dinner after a long day at work, it is prepared in no time, with vegetables almost always present in the house.
Ingredients for Potato and Vegetable Soup:
- 550g (1.2 lbs) potatoes
- 2 carrots
- 1 leek
- 1 tbsp tomato paste (double-concentrated)
- Vegetable stock (as needed)
- Extra virgin olive oil (to taste)
- Salt (to taste)
How to make Potato Vegetable Soup:
- Peel the potatoes, wash them and cut them into cubes.
- Peel the carrots and cut them into cubes the same size as the potatoes to ensure even cooking.
- Clean the leek and slice it thinly.
- In a large pot, heat some extra virgin olive oil and add the leek.
- Let it season for a few minutes, then add the diced potatoes and carrots.
- Stir well, season with salt and add hot vegetable stock, enough to cover all the vegetables.
- Lower the heat, cover the pot with a lid and let it cook for 15 minutes.
- Then add the tomato paste, stir thoroughly and let it cook another five minutes.
- Serve your potato carrot and leek soup immediately, piping hot, adding to taste a drizzle of extra virgin olive oil or grated cheese according to your taste.
Bon Appétit!
