Vegetable potato soup with parsley and pasta
Cozy up with a hearty vegetable potato soup, featuring tender potatoes, carrots, red pepper, fresh parsley, and al dente pasta simmered in a savory broth. Perfectly seasoned with salt, black pepper, and a touch of olive oil for a comforting, flavorful meal.
- 04 Apr 2024
- Cook time 25 min
- Prep time 10 min
- 5 Servings
- 10 Ingredients
Vegetable Potato Soup with Parsley and Pasta is a hearty and wholesome dish that's perfect for any season. This comforting soup combines simple ingredients like potatoes, carrots, and pasta with fresh parsley for a layer of vibrant flavor. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and produces delicious results every time.
Ingredients:
Instructions:
- Peel and dice the potatoes into bite-sized pieces.
- Finely chop the onion.
- Slice the carrot.
- Dice the red pepper.
- Chop the fresh parsley and set it aside for garnish.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions and cook until they become translucent, about 2-3 minutes.
- Add the diced red pepper and sliced carrots to the pot. Sauté for an additional 4-5 minutes until the vegetables start to soften.
- Add the diced potatoes to the pot.
- Pour in the 3 cups of water.
- Stir in the salt and black pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Let the soup simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Add the pasta to the pot during the last 8-10 minutes of the simmering process. Ensure the pasta is cooked al dente according to package instructions.
- Stir in the chopped fresh parsley right before serving to preserve its fresh flavor.
- Ladle the vegetable potato soup into bowls.
- Drizzle with a little bit of olive oil if desired.
- Garnish with additional fresh parsley if preferred.
Tips:
- For a richer flavor, sauté the vegetables in the olive oil before adding the water. This process helps to release and enhance their natural flavors.
- Make sure to cut the potatoes and carrots into uniform pieces to ensure even cooking.
- If you prefer a thicker soup, you can blend a portion of the cooked vegetables before adding the pasta.
- Feel free to experiment by adding different vegetables or additional herbs like thyme or rosemary for extra depth of flavor.
- For a more filling meal, consider adding some beans or lentils to the soup.
Vegetable Potato Soup with Parsley and Pasta is more than just a meal; it's a cozy hug in a bowl. It's ideal for family dinners, meal prep, or just warming up on a chilly day. With its straightforward ingredients and easy steps, this recipe is certain to become a favorite in your kitchen. Enjoy the robust flavors and nourishing goodness with every delightful spoonful.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 4.30g | 3% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.55g | 12% |
| Sugar 3.84g | 4% |
| Fat | |
| Fat 6g | 7% |
| Saturated 0.84g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 22mg | 4% |
| Vitamin B1 0.20mg | 16% |
| Vitamin B2 0.10mg | 7% |
| Vitamin B3 2.28mg | 14% |
| Vitamin B6 0.53mg | 31% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 50mg | 54% |
| Vitamin E 0.32mg | 2% |
| Vitamin K 22ug | 19% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 1.66mg | 15% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 770mg | 23% |
| Selenium, Se 4.24ug | 8% |
| Sodium, Na 1420mg | 94% |
| Zinc, Zn 0.65mg | 6% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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