Description
This Mediterranean vegetable soup is packed with colorful seasonal vegetables, aromatic herbs, sun-dried tomatoes, and a gentle touch of chili. Sweet potatoes, pumpkin, fennel, peppers, and potatoes simmer together in a flavorful vegetable broth for a hearty, wholesome soup full of Mediterranean-inspired flavor.
Ingredients
- 1 large leek, cleaned and sliced
- 200 g sweet potato (about 1 sweet potato), peeled and diced
- 250 g waxy potatoes, peeled and diced
- 200 g pumpkin flesh, such as Hokkaido, diced
- 2 fennel bulbs, trimmed and sliced
- 2 red bell peppers, seeded and diced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 sprigs fresh oregano
- 1 liter vegetable broth
- 1 dried chili pepper
- Salt, to taste
- Freshly ground black pepper, to taste
- ½ handful fresh parsley, chopped
- 10 soft sun-dried tomatoes, sliced
- ½ tsp finely grated zest from an unwaxed lemon
Instructions
- Clean and slice the leek. Peel and dice the sweet potato and potatoes. Cut the pumpkin into bite-sized pieces.
- Trim and slice the fennel bulbs, remove the seeds from the bell peppers, and dice the peppers. Dice the onion and mince the garlic.
- Heat the olive oil in a large soup pot over medium heat. Add the onion and leek and sauté for 3–4 minutes until softened.
- Add the garlic, sweet potato, potatoes, pumpkin, fennel, and bell peppers. Cook for 3–4 minutes, stirring occasionally.
- Add the thyme, rosemary, oregano, dried chili, and vegetable broth. Stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer uncovered for about 25–30 minutes, or until the vegetables are tender.
- Remove the herb sprigs and dried chili.
- Stir in the sun-dried tomatoes and lemon zest. Season with salt and freshly ground black pepper.
- Simmer for another 2–3 minutes to allow the flavors to blend.
- Chop the parsley and sprinkle it over the soup just before serving.
- Serve hot with an additional drizzle of olive oil if desired.
Notes
- Hokkaido pumpkin works especially well because the skin can be left on after thorough washing.
- Adjust the dried chili according to your preferred level of heat.
- Use fresh herbs whenever possible for the best Mediterranean flavor.
- The soup can be stored in the refrigerator and reheated gently for an easy next-day meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean