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“This is a tasty soup that includes a good variety of vegetables. I came up with it by using up all the veggies I had in my fridge feel free to substitute a tomato for the red pepper or just more carrots but the soup won't be as red.”
READY IN:
35mins
SERVES:
4
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan over medium heat butter or oil and add all the vegetables and herbs. Allow the vegetables to sweat for 5 minutes.
  2. Then add stock and simmer for 15 to 20 minutes.
  3. Puree soup with stick blender or in blender. Adjust any seasoning to taste.
  4. Ladle soup into bowls and finish with 1 Tablespoon of sour cream in each bowl.

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