Two by Four Soup
Warm, hearty, and irresistibly simple, Two by Four Soup is the ultimate comfort food that comes together with just a handful of nourishing ingredients. Featuring the perfect blend of two cups each of diced carrots and potatoes, plus the savory depth of garlic, onions, and dried thyme, this veggie-packed soup is both satisfying and wholesome. Simmered in a flavorful vegetable broth and lightly seasoned with paprika, salt, and pepper, it strikes a delicate balance between rustic charm and gourmet appeal. Partially blended for a creamy-yet-chunky texture, this quick 45-minute recipe is ideal for busy weeknights or cozy weekends. Garnished with a sprinkle of fresh parsley, it's best enjoyed hot and paired with crusty bread for dipping. Healthy, easy, and full of flavor, Two by Four Soup is your new go-to recipe for a simple homemade meal.
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Recipe Information
Ingredients
- 2 cups (diced) carrots
- 2 cups (diced) potatoes
- 2 tablespoons olive oil
- 1 medium (diced) onion
- 4 cloves (minced) garlic
- 6 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, until it becomes translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, ensuring it does not burn.
Add the diced carrots and potatoes to the pot, stirring to coat them in the oil and onion mixture.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to medium-low and simmer the soup for 20 minutes, or until the carrots and potatoes are tender.
Season the soup with salt, black pepper, dried thyme, and paprika. Stir to combine.
Remove the pot from the heat and use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can transfer half of the soup to a blender, puree it, and return it to the pot.
Adjust seasonings to taste, if needed.
Ladle the soup into bowls and garnish each serving with chopped fresh parsley.
Serve hot with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5920 mg | 257% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 42.6 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5025 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
