Savory Corn, Carrot, and Potato Soup

Badadadum. I need to do groceries. But guess what? I have a bunch of leftover veggies laying about. This happens often, if you can’t tell by all these soup posts.

Leftover veggies in the fridge? Make vegetable soup!

Corn, Carrot, and Potato Soup
Seasoned with Sage, Coriander, and Marjoram
Serves 2 

1 1/2 cup carrots, diced
1 red potato, chopped
1/4 cup sliced onions
1 can of corn
2 garlic cloves, diced
2 cups beef stock
1 tsp truffle oil (or olive)
1/4 tsp sage
1/4 tsp coriander
1/4 tsp marjoram
basil basil basil (1/4 tsp+)
parsley, salt, and pepper to taste

1. Place everything in a stock pot over medium heat
2. Cook until potatoes and carrots are soft (30 minutes)
3. Remove from heat and use an immersion blender to make smooth
3. Transfer to a blender and in small batches to make smooth (but don’t burn yourself, be careful~!)
4. Ladle into bowls and garnish with more basil if you feel so inclined. Or cheese. Or really anything you really like with your soup. Croutons…wasabi peas…

Enjoy! 😉


About pickleandolive

My assistant Pickle and I live our lives to the fullest. Food, drinking, and meeting all you lovely weird people. You should too.
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