Ian'S Potato-Vegetable Soup
This chef-curated Ian'S Potato-Vegetable Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 25g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 335 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Ian'S Potato-Vegetable Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Ian'S Potato-Vegetable Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Ian'S Potato-Vegetable Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 2 1/2 cups water
- 2 potatoes, peeled and cubed
- 1 tablespoon salt, or to taste
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1/4 onion, chopped
- 1 cube beef bouillon
- 1 tablespoon olive oil
- 1/2 cup frozen mixed vegetables
- 1 (10.75 ounce) can condensed
- cream of celery soup
- 1/4 tablespoon dried parsley
- 1/2 teaspoon onion powder
- ground black pepper to taste
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
In a large stock pot boil potatoes in water and add saltStep 2: Technique & Execution
Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillonStep 3: Technique & Execution
Mix together and cook until all vegetables are softStep 4: Technique & Execution
Add cream of celery soup and season with parsley, onion powder and pepperStep 5: Technique & Execution
If you desire a thinner type of soup you may want to add 1/2 cup of waterStep 6: Technique & Execution
Heat soup through, stirring occasionally, and serve.Chef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 335 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 25g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 32g | Complex, slow-digesting dietary fiber |
| Fat | 10g | Wholesome dietary lipids for micronutrient absorption |
Ian'S Potato-Vegetable Soup
This chef-curated Ian'S Potato-Vegetable Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: In a large stock pot boil potatoes in water and add salt
Technique & Execution: Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon
Technique & Execution: Mix together and cook until all vegetables are soft
Technique & Execution: Add cream of celery soup and season with parsley, onion powder and pepper
Technique & Execution: If you desire a thinner type of soup you may want to add 1/2 cup of water
Technique & Execution: Heat soup through, stirring occasionally, and serve.
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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