Ingredients
Scale
The magic of this soup starts with choosing quality ingredients that bring out its distinctive flavour. From my years working in restaurant kitchens, I’ve learned that simple, fresh produce and good-quality stock make all the difference. Don’t be tempted to skip the smoked paprika—it’s the heart of the soup’s smoky character. If you don’t have fresh lemon juice, bottled works in a pinch, but fresh always brightens the dish beautifully.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 4 cups chicken or vegetable stock
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large potato, peeled and cubed
- Juice of 1 lemon
- 1 tablespoon honey (substitute maple syrup for vegan option)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and sauté for about 5 minutes, until translucent and fragrant.
- Stir in the minced garlic, smoked paprika, and red pepper flakes. Cook for another 1-2 minutes, letting the spices bloom without burning.
- Pour in the stock, then add the diced carrots, celery, and potatoes. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 25-30 minutes until the vegetables are tender.
- Using an immersion blender, carefully puree the soup until smooth, or leave it slightly chunky if you prefer texture.
- Stir in the lemon juice and honey, then season with salt and pepper to taste. Adjust the heat with more red pepper flakes if you like a kick.
- Simmer for an additional 5 minutes to meld the flavors before serving.
- Ladle into bowls and garnish with fresh parsley or basil for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
