This warm soup makes for a hearty dish, filled with fresh vegetables.

Winter Vegetable Soup

Heat oil in a large pot over medium heat. Add onion, carrot and celery; cook and stir until softened, about 8 minutes.

Stir in tomato paste. Cook and stir 1 minute.

Add bay leaf, sweet potatoes, potatoes, vegetable stock, water and pepper. Cover and simmer until vegetables are tender, about 20 minutes. Discard bay leaf.

Puree 1 cup soup in blender (use caution when blending hot liquids) and return to pot and simmer.

Stir in peas and dill. Simmer until peas are heated through, about 3 minutes. Season with salt to taste.