Root Vegetable Soup

🛒 Ingredients

• Potato 125 g · 96 kcal
• Carrot 50 g · 21 kcal
• Yuca (Cassava) 75 g · 120 kcal
• Celery stalk 25 g · 4 kcal
• Onion 38 g · 15 kcal
• Garlic 4 g · 6 kcal
• Vegetable broth 375 g · 19 kcal
• Cilantro 4 g · 1 kcal
• Olive oil 8 g · 65 kcal

👨‍🍳 Instructions

1. Prepare all vegetables: peel and dice potatoes, yuca, and carrots into 1-inch chunks. Dice the onion and celery, then mince the garlic.
2. In a large pot, heat the olive oil over medium heat. Sauté the diced onion, celery, and minced garlic until softened and fragrant, which usually takes about 5-7 minutes.
3. Add the diced potatoes, yuca, and carrots to the pot. Pour in the vegetable broth, ensuring all vegetables are submerged, then bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until all root vegetables are tender when pierced with a fork. Season with salt and pepper to taste.
5. Stir in the fresh chopped cilantro just before serving. Ladle the hot soup into bowls and serve immediately.