Soup Of The Day Recipe

Inspired by Pamplona Tapas Bar

Time45m

Serves4

Freshly made soup with seasonal ingredients.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables

2 cups Carrots

1 cup Celery

1 cup Onion

3 cloves Garlic

2 cups Potatoes

1 cup Zucchini

Liquids

4 cups Vegetable broth

2 cups Water

Herbs and Spices

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Thyme

2 leaves Bay leaves

Garnish

2 tbs Fresh parsley

Method

Preparation

Chop the Vegetables

Peel and chop the carrots, celery, onion, potatoes, and zucchini into small, even pieces. Mince the garlic cloves.

Cooking

Sauté the Aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté for about 3-4 minutes until the onion becomes translucent.

Add the Vegetables

Add the chopped carrots, celery, potatoes, and zucchini to the pot. Stir everything together and cook for another 5 minutes.

Pour in the Liquids

Add the vegetable broth and water to the pot. Bring the mixture to a boil.

Season the Soup

Once boiling, add salt, black pepper, thyme, and bay leaves. Reduce the heat to low and let the soup simmer for about 30 minutes, or until the vegetables are tender.

Serving

Garnish and Serve

Remove the bay leaves from the pot. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.