Potato and Vegetable Soup

Step 1

Peel and dice the 4 potatoes and 2 carrots into 1/2-inch cubes. Finely chop the 1 onion.

Step 2

Heat the 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Step 3

Add the diced potatoes and carrots to the pot. Stir to coat with oil, then cook for 3-4 minutes, until slightly golden at the edges.

Step 4

Pour in the 4 cups vegetable broth and add the 1 tsp dried oregano. Bring to a boil, then reduce heat to low and simmer until vegetables are tender, about 20 minutes.

Step 5

Season with the 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning if needed.

Step 6

Serve hot, garnished with fresh parsley if you have it.