Stone Soup
A hearty yellow vegetable soup with a tangy balsamic drizzle and fresh parsley, inspired by the classic tale of stone soup.
- Total time
- 35 min
- Servings
- 4
- Calories
- 180
- Protein
- 3g
Ingredients
- 2 tbsp olive oil
- 1 medium onion
- 2 medium carrots
- 2 medium potatoes
- 4 cups vegetable broth
- 2 tbsp balsamic vinegar
- 2 tbsp fresh parsley
Instructions
- 1
Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 chopped onion and cook until soft and translucent, about 5 minutes.
- 2
Add the 2 diced carrots and 2 diced potatoes. Stir to coat with oil, then cook for 3 minutes, until slightly softened.
- 3
Pour in the 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer until vegetables are tender, about 20 minutes.
- 4
Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste.
- 5
Ladle the soup into bowls. Drizzle each with 1 tsp balsamic vinegar and sprinkle with chopped parsley.
Tools you’ll need
- large pot
- immersion blender
- ladle
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