Potato and Vegetable Soup

Ingredients

• 4 medium potatoes
• 2 large carrots
• 1 medium onion
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Peel and dice the 4 potatoes and 2 carrots into 1/2-inch cubes. Finely chop the 1 onion.

2. 2

   Heat the 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

3. 3

   Add the diced potatoes and carrots to the pot. Stir to coat with oil, then cook for 3-4 minutes, until slightly golden at the edges.

4. 4

   Pour in the 4 cups vegetable broth and add the 1 tsp dried oregano. Bring to a boil, then reduce heat to low and simmer until vegetables are tender, about 20 minutes.

5. 5

   Season with the 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning if needed.

6. 6

   Serve hot, garnished with fresh parsley if you have it.

Tools you’ll need

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Wooden spoon

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