Planet Organic’s Potato Provencal Soup

There is nothing particularly miraculous about this soup recipe.  It’s a basic vegetable soup and not difficult to make at all.  I took it from “The Planet Organic Market Cookbook” I just picked up from the library. But I thought I would share it as it is a great “base” recipe for those who are unsure how to begin to make soup.  This soup is an easy one to add to or take away from, or to tweak spices to one’s personal preference.  Plus we were given two massive bags of fresh garden potatoes last weekend and I was trying to put a dent in ’em.  I have made some adjustments to the original recipe which I will note below, but really, you can do/use whatever you want. 

Recipe:

  • 1 tbsp. canola oil
  • 1 c. onion, diced
  • 3/4 c. red onion (this I did not have on hand, so I omitted)
  • 1 c. celery, diced
  • 2 lbs Yukon gold potatoes, diced (I had small red potatoes)
  • 1 tbsp. garlic, minced
  • 1/2 c. fresh parsley, minced
  • 1/2 c. red pepper, diced
  • 1/4 c. leeks, dried (I also omitted these but added carrot instead)
  • 14 oz. can diced tomatoes (this is the small can people, not the biggie!)
  • 4 c. water
  • 1/2 basil, thyme and oregano, each (I had fresh basil and lemon thyme which was sooo lucky)
  • 1 bay leaf (you can see it in my bowl up there!)
  • salt and pepper to taste
Method:
In a large soup pot, heat oil, add onions, celery, garlic, potatoes, peppers and leeks.  Cook over medium heat 3-5 minutes.  Add tomatoes, herbs and water.  Bring to a boil, reduce heat to a simmer and cook 15-20 minutes or until potatoes are tender.  Season to taste with salt and pepper.
Really, it’s that easy.  I sprinkled some parmesan on mine before eating and M gave his a healthy dousing of hot sauce.  Either way, a very quick and easy lunch soup!
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