This is a recipe for vegetable soup. It’s easy to make and very healthy, so it’s perfect for the cold winter months.
This healthy vegetable soup recipe is a great way to start your day. It’s also a great option for lunch, dinner, or even as a snack.
Homemade vegetable soup is a hearty, ultra-nourishing nutritious dish that’s a million times better than anything you’ll get in a can. This simple vegetable soup, made with a variety of fresh vegetables, is both vegan and vegetarian-friendly, and it’s very easy to modify — you can use the ingredients mentioned here, or whatever you have on hand.
It’s a fantastic approach to make the most of what’s in season. This delectable vegetable soup is so wonderful that you’ll want to prepare it all year. It may be served as an appetizer, a side dish, or even a light main course.
Ingredients for the Best Vegetable Soup
The finest components for your soup may ultimately rely on your own preferences, but there are a few must-haves. To begin, gather carrots, celery, and onion. This trio will provide the foundation for your soup’s taste.
After that, you’ll need a nice stock or broth. Use vegetable broth if you’re following a plant-based diet. Chicken broth is a great choice if you’re not a vegetarian.
Your soup will have a delicate taste from garlic, fennel seeds, and bay leaves, while cabbage, tomatoes, and potatoes will make it tasty and substantial. Of course, you may make your own vegetable soup according to your preferences. Use your imagination!
Soup Recipes with Vegetables
It’s simple to make vegetable soup at home. In a large stockpot over medium heat, sauté the onions, carrots, and celery until tender. Stir in the garlic, salt, and pepper, as well as the fennel seeds, before adding the tomatoes and their juices. The tomato juices will infuse your soup with a ton of flavor. In a large mixing bowl, combine the potatoes, cabbage, bay leaves, and any additional veggies you wish to include.
Bring the soup to a boil, then lower to a low heat and cook for 20 minutes, or until the potatoes are lovely and soft. Add the peas and simmer for another 5 minutes until the potatoes are cooked. Remove the bay leaves, turn off the heat, and stir in the lemon juice or apple cider vinegar. Serve with a side of French bread to round off the meal.
Is it possible to make vegetable soup in the crockpot?
Yes, of course! To create crockpot vegetable soup, just follow the instructions in the recipe up until adding the potatoes and cabbage to your crockpot. Instead of bringing the soup to a boil, cover it and cook it on low for 6 hours or high for 4 hours in your crockpot. Remove the bay leaves from the soup when it has completed simmering and mix in the lemon juice or vinegar before serving.
Suggestions for Making the Best Vegetable Soup
Add 1/8 to 14 teaspoon red chili flakes to your soup if you want it spicy. Other spice blends, such as Old Bay, Creole, taco, and Italian seasoning, work nicely in this soup.
If you wish to use fresh tomatoes instead of canned tomatoes, you’ll need approximately 1 pound. If you don’t like tomatoes, you can leave them out of the soup.
This soup may be made in a variety of delicious ways. Vegetables of your choice may be added. Replace the cabbage with spinach or kale, and add corn, squash, cauliflower, or zucchini. Add beans or chickpeas to make the soup more protein-rich. You may also add noodles to your vegetable soup during the final 10 minutes of cooking time.
In an Instant Pot, simmer vegetable soup on high for 12 minutes after adding the potatoes and cabbage, then perform a fast release. Serve with a squeeze of lemon juice or vinegar.
What to Serve with Vegetable Soup Made at Home
Serve your homemade soup with some crusty bread or herb dinner rolls on the side. Serve it as a side dish with a hearty baked potato, grilled cheese sandwich, green salad, veggie fritters, mac ‘n cheese, or roasted veggies to make it a meal.
How to Keep Vegetable Soup Fresh
Keep your vegetable soup refrigerated for up to 3 days in an airtight container.
Is It Possible to Freeze Vegetable Soup?
Absolutely! Vegetable soup may be frozen for up to a month. If you’re going to freeze it, make sure there’s enough space in the container since the soup will expand after it’s frozen.
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Heat the oil in a big saucepan over medium heat. Cook for 8 to 10 minutes, or until the onions, carrots, celery, and tomato paste are softened.
Add the garlic, pepper, salt, and fennel seeds and mix well. Cook for 1 minute, or until the mixture is aromatic.
Add the tinned tomatoes with their juices, followed by the stock. Stir.
Combine the potatoes, cabbage, and bay leaves in a large mixing bowl. Bring the liquid to a boil, then cover it partly with a lid. Reduce to a low heat and cook for another 20 to 25 minutes, or until the potatoes are soft. Cook for 5 minutes after adding the frozen peas.
Turn the heat off. Remove the bay leaves from the recipe. Add the vinegar or lemon juice, and season with more salt and pepper if desired.
To create your homemade vegetable soup, you may use either stock or broth.
This organic vegetable soup recipe is a quick and easy vegetarian soup.
Frequently Asked Questions
What is the secret to making good soup?
What is the best vegetable soup in the world?
There are many different kinds of vegetable soups in the world, but I have not tried them all.
What are the healthiest vegetables to put in soup?
Potatoes, carrots, celery, leek, onion.
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