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Herb Garden Soup

Herb Garden Soup

Herb Garden Soup is a vibrant, soul-warming bowl that celebrates the very best of what a summer garden offers. It's fresh, nourishing, and captures the essence of homegrown goodness in every spoonful.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 stalks celery, chopped
  • 2 medium carrots, diced
  • 2 medium potatoes, cubed
  • 6 cups vegetable broth
  • 1 cup fresh basil, packed
  • 1 cup fresh parsley, packed
  • ½ cup fresh dill
  • 2 tablespoons fresh thyme
  • 2 tablespoons lemon juice
  • Salt to taste
  • ½ teaspoon black pepper

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened.
  2. Add minced garlic, chopped celery, and diced carrots. Sauté for another 4 minutes.
  3. Toss in cubed potatoes and stir. Let cook for 2 minutes.
  4. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
  5. Prepare herbs by washing and chopping them. Keep dill fronds whole.
  6. Add all fresh herbs to the pot and stir gently. Let simmer for 3-4 minutes.
  7. Remove from heat and stir in fresh lemon juice. Adjust seasoning with salt and pepper.
  8. Let the soup rest for 5 minutes before serving.

Notes

Use fresh herbs for the best flavor. Adjust herbs and vegetables based on availability. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.