This quick soup is perfect for a cold winter weeknight.  The black olive tampenade adds a briny depth to the soup that makes it taste like it has been simmering for hours.  It’s a hearty soup that’s really very healthy, so feel free to make it after implementing your New Year’s resolutions.

Serve with a simple salad dressed with balsamic vinaigrette and a good loaf of whole-grain crusty bread to round out the meal.

Vegetarian Provencal Soup

1 medium onion, diced

2 Tbs. EVOO

3 medium carrots, peeled and diced

2 cloves garlic, minced

½ C. roasted red peppers, chopped

2 large russet potatoes, diced into 1” cubes

1 quart chicken stock

4oz black olive tampenade, plus additional for garnish

Kosher salt

Fresh-ground pepper

Heat oil in a soup pot over medium-high heat.  Cook onions in oil until soft and beginning to brown.  Add carrots and garlic and stir until mixed.  Cook until carrots are slightly softened.  Add potatoes and red peppers and stir to combine.  Add stock and tampenade to pot.  Bring to boil, then reduce to simmer and cook until potatoes are cooked through, about 15 minutes.  Add salt and pepper to taste.

To serve: Ladle soup into bowls and top with a dollop of black olive tampenade.

Makes 4 servings