![](https://cdn.statically.io/img/www.allrecipes.com/thmb/wSpXx-2k-3RfQ5Wz2hIoRHqVVnw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/994837-7df04ca9fd4946a3845515f741066f09.jpg)
Ingredients
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1 tablespoon olive oil
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3 large white onions, diced
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3 large carrots, diced
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3 large stalks celery, diced
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6 cloves garlic, chopped
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1 ½ quarts vegetable broth
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3 tablespoons dried sage
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salt and ground black pepper to taste
Directions
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Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.
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Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour.
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Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately, you can use a stick blender and puree the soup in the cooking pot.
Nutrition Facts (per serving)
81 | Calories |
2g | Fat |
14g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 81 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Sodium 386mg | 17% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 3g | 11% |
Total Sugars 6g | |
Protein 2g | 4% |
Vitamin C 7mg | 8% |
Calcium 63mg | 5% |
Iron 1mg | 4% |
Potassium 248mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.