1 litre box gluten free vegetable or chicken broth + additional water as needed
2-3 yellow potatoes (or any thin skinned variety), cubed
3 carrots, peeled and chopped into bite sized pieces
3 celery stalks, chopped into bite sized pieces
1 onion, quartered and then each quarter halved
salt and pepper
1 tsp. Provençal seasoning blend (a simple blend of parsley, thyme and marjoram also works nicely)
salt and pepper to taste
olive oil
1 lemon, quartered to accompany soup when serving
grated Parmesan cheese, optional
Directions
1- In a large soup pot, coat the bottom with a thin layer of olive oil. Put chopped vegetables and seasoning blend in pot. Stir to coat and let cook over medium heat for 5 minutes to soften and allow flavours to blend.
2- Add broth. Bring to a boil and then lower heat to a simmer. Taste soup and adjust seasonings, adding additional water if desired. Cover and let simmer until vegetables are softened, approx. 15-20 min.
3- Serve in warm bowls with a lemon quarter to squeeze for added flavour. Sprinkle with grated Parmesan cheese if desired.
This soup is my favourite kind to make: SIMPLE. The potatoes add some heartiness. Some peas or spinach would add a nice touch of colour as well. Eat as a meal accompanied by some crackers and salad, or as a first course.
Updated September 2013
