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Yield: 5 2½ cup servings. From forksoverknives.com.
Ingredients 2 tablespoons extra virgin olive oil 1½ large yellow, white, or red onions, chopped into ¾-inch pieces (about 3 cups) 3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups) 3 ribs celery, cut into ¾-inch pieces (about 1 cup) 3-4 tablespoons vegetable stock + 5 cups vegetable stock 2 medium portobello mushrooms, cut into ¾-inch pieces (about 4 cups) 6 cloves garlic, minced 2 lb. white potatoes, peeled and cut into ¾-inch chunks (about 6 cups) ⅓ cup tomato paste 1 tablespoon dried Italian seasoning 1 tablespoon paprika 2 teaspoons finely chopped fresh rosemary 1 teaspoon finely chopped fresh thyme leaves rosemary & thyme sprigs for garnish 1½ cups thawed frozen peas ½ cup chopped fresh parsley Kosher salt & black pepper to taste Nutritional info Calories 312 Carbohydrate 65g Fat 2g Protein 12g Sodium 182mg Dietary Fiber 14g |
- Heat the olive oil over medium-high heat in a Dutch oven or soup pot. Cook onions, carrots, and celery for 8 minutes, stirring frequently and adding vegetable stock, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in mushrooms and garlic; cook 5 minutes more, stirring frequently and adding more vegetable stock as needed.
- Stir in potatoes, tomato paste, Italian seasoning, and paprika. Add 5 cups of vegetable stock. Bring to boiling; reduce heat to medium-low. Stir in rosemary & fresh thyme. Cook, covered, 15 minutes, stirring occasionally. Stir in peas; cook, covered, 5 minutes more or until carrots and potatoes are tender.
- Transfer 2 cups of the mixture to a blender. Cover and blend until smooth. Return to soup pot. Stir. Add salt & pepper to taste. Stir in parsley and garnish with thme and rosemary springs, then serve.
