Belgian Vegetable Waterzooi

local_grocery_store Ingredients

• 1.5 pounds Potatoes, peeled and cubed
• 4 Carrots, sliced
• 2 Leeks, sliced
• 2 stalks Celery, sliced
• 4 cups Vegetable Stock
• 1/4 cup Fresh Dill, chopped
• 1/4 cup Fresh Parsley, chopped
• 2 tablespoons Fresh Chives, chopped
• 1 Lemon, juiced
• 2 tablespoons Olive Oil
• to taste Salt
• to taste Black Pepper, freshly ground
• for serving Crusty Bread or Rice

restaurant_menu Method

1. 1.In a large pot, heat the olive oil over medium heat. Add the leeks, carrots, and celery. Sauté for 5 minutes until slightly softened.
2. 2.Add the cubed potatoes and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
3. 3.Stir in the chopped dill, parsley, chives, and lemon juice. Season with salt and freshly ground black pepper to taste.
4. 4.Simmer for an additional 5 minutes to allow the flavors to meld together.
5. 5.Serve the Belgian Vegetable Waterzooi hot with crusty bread or over a bed of rice.
6. 6.Enjoy!

lightbulb_outline Tips

• chevron_rightFor a creamier texture, you can add a splash of coconut milk or almond milk to the soup.
• chevron_rightIf you prefer a thicker consistency, you can mash some of the cooked potatoes before adding the herbs.
• chevron_rightGarnish with additional fresh herbs for a pop of color and freshness.