Farmer's Market Vegetable Soup Recipe
Roasted and sautéed vegetables of all colors and textures come together in this delicious, hearty vegetable soup recipe.
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Cooking tools:
- Baking sheet
- Oven
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Colander
- Garlic press
- Mixing bowl
- Ladle
- Kitchen towel
- Serving bowl
- Spoon
- Measuring cup
Ingredients
- 1 pound baby potatoes (washed and halved)
- 3 carrots (peeled and chopped)
- 1-2 ears of corn (kernels removed)
- 1 onion (peeled and diced)
- 1 bulb of fennel (sliced into thin pieces)
- 3 stalks celery (chopped)
- 1 leek (greens removed and stalk chopped into thin strips)
- 4 large tomatoes (chopped)
- 3 leaves Swiss chard (chopped)
- 2 cloves garlic (pressed)
- 1 TBSP fresh thyme (chopped)
- 1 teaspoon fresh dill (chopped)
- 3-4 tablespoons olive oil
- 8 cups vegetable stock
- parsley for garnish
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