By K
Peel and thinly slice the onions and garlic cloves.
Heat olive oil and butter in a large pot over medium heat until the butter is melted.
Add the sliced onions and garlic to the pot. Saute them for 8-10 minutes, stirring occasionally, until the onions are soft and translucent.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes.
Season the soup with salt and black pepper to taste. Remove the bay leaf.
Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches, then return it to the pot.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot.
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This Soup Vegetarian Gluten-Free recipe is ready in 30 minutes and features onions, garlic, olive oil and other delicious ingredients. Contains 180 calories total.
Peel and thinly slice the onions and garlic cloves.
Heat olive oil and butter in a large pot over medium heat until the butter is melted.
Add the sliced onions and garlic to the pot. Saute them for 8-10 minutes, stirring occasionally, until the onions are soft and translucent.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes.
Season the soup with salt and black pepper to taste. Remove the bay leaf.
Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches, then return it to the pot.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot.
Calories per Serving: 180
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