Ingredients:

  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced (150g)
  • 2 medium carrots, peeled and diced (120g)
  • 2 stalks celery, diced (100g)
  • 3 cloves garlic, minced
  • 1 large Russet potato, peeled and cubed (250g)
  • 4 cups mixed vegetables (broccoli, cauliflower, or peas) (450g)
  • 5 cups vegetable stock (1.2L)
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. In a large Dutch oven over medium heat, melt the butter. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened slightly to build the flavor foundation.
  2. Stir in the minced garlic, cubed potatoes, and mixed vegetables. Cook for 2 minutes to coat the vegetables in the aromatics. Pour in the vegetable stock, thyme, and bay leaf.
  3. Increase heat to high to reach a boil, then immediately reduce to a simmer. Cover and cook for 25 minutes, or until the potatoes are fork-tender.
  4. Remove the bay leaf. Using an immersion blender, purée the soup directly in the pot until completely smooth and velvety.
  5. Stir in the fresh lemon juice, sea salt, and black pepper. Adjust seasoning to taste and serve warm.