Silky, Scrumptious [EASY] Veggie Soup

I love all kinds of food, and learning how to make vegetables delicious has been a big part of my progress in eating a wide variety of foods and keeping my body healthy. This soup might be the easiest and most surprising thing you’ll ever make. The key is giving the veggies time to cook low and slow so they develop the delicious flavors that make this dish irresistible. The result is a creamy, comforting, well-rounded soup that you will WANT to eat. (Note that there’s no tomatoes, which means that you don’t have the “tang” of a traditional tomato-based soup.)

Ingredients

• 1 stick of butter (I prefer organic salted)

• 1 clean russet potato (scrub it, because you’re not peeling it), diced

• 2 clean carrots (scrub them, because you’re not peeling them!), diced

• 1 yellow onion, diced

• 1 fennel bulb, diced

• 1 box of chicken stock

• Salt & pepper

• 1/2 teaspoon dried thyme

• 2 tablespoons honey or sugar

Are you already getting a feel for how easy this is going to be?

Melt the butter in a dutch oven or large pot with a lid. Add the chopped veggies and some salt and pepper. Cook, covered, on VERY low for 45-60 minutes. Stir every 10 minutes and replace the lid quickly (you want to keep all the moisture inside the pot).

Veggies are done cooking

When the veggies are very soft and have released all their liquid, add the box of chicken stock, stir, and cook for 10-15 minutes on medium. Remove from heat, and blend with an immersion blender. (You can also use a regular blender but do very small batches and vent the top to allow for heat to escape.)

Ready to blend

Stir in the honey or sugar, thyme, and more salt and pepper to taste. Enjoy!