Simple and Easy Vegetable Soup Recipe
A simple yet healthy vegetable soup recipe packed with the goodness of vegetable nutrition. This home-style vegetable soup recipe with vegetable chunks is light yet healthy.
Right, when you thought of vegetable soup some boring colorless meal pops up in your mind. the minute it sounds like anything vegetable it became stale. I am going to share the best vegetable soup recipe which is as tasty as healthy just like these main dishes.
A soup to take you down memory lane
For most of us, chunky vegetable soup took us to our childhood as chocolate chip cookies. The reason soup creates a bland image in your mind is the association of soup with sickness. Whenever someone is sick or has a fever, or wants a caloric-rich meal, here comes the soup.
Why it is so??? Well, soup is considered a comfort food as desserts. it warms up the throat. provides a lot of nutritional value. on top of everything, it is lighter on caloric intake. so, taking a soup is kind of a win-win in any way. just imagine taking a canned or 2 minutes soup. you get it.
Homemade vs Store-bought vegetable soup
There is no comparison of homemade vegetable soup with store-bought soup. It tastes a hell lot heavenly and on budget. with a little effort, this simple vegetable soup recipe offers a great mealtime.
Here is another catch, it’s the best meal to take while you are on calorie watch. This country vegetable soup recipe is a clever way to feed vegetables to your little ones. now take those fancy soup bowls out of your cabinet and get ready to serve vegetable soup’s best recipe.
What is the best vegetable soup in the world?
The answer to this question leads me to create this vegetable soup recipe. I started noticing that each specialty food blog out there is emphasized the complex and fancy continental recipe. For me, health and ease for my reader are first and foremost important. So I decided to come up with a recipe made with easily available ingredients at home. A recipe easy to make at home and foolproof when it comes to taste.
What is the secret to making good soup?
Well making a good vegetable soup one time isn’t that hard. challenge comes when you have to make the same taste for the soup each and every time you make it. that’s what’s it all about. creating the same taste. after being a home chef for about a decade I gathered some tips for you to make sure you nailed the soup recipe every time.
- The secret is in the stock; the longer you give it to the broth the better. I will recommend using chicken or lamb broth prepared a day prior. There is nothing wrong with the vegetable broth itself but just to give it that special touch.
- Secondly, consider cooking time for each vegetable you are using. Some vegetables took longer time than others. Putting in the vegetable with a shorter cooking time like tomatoes prior to the ones harder to cook like potatoes would not be a wise choice.
- lastly, keep quantities of aromatic herbs and vegetables in check such as coriander, rosemary, or thyme. Using too little won’t hit a node and using more will ruin the overall taste.
What to put in vegetable soup to make it taste good?
vegetable soup is just like pizza. each region has its own preferred taste and aroma but all are as good as the other. some use one pot technique while others like to prepare the soup in a step-by-step process.
I usually put in all the seasonal vegetables freshly available in a nearby grocery store to make sure freshness. a tasty vegetable soup recipe will have vegetables and aromatics in a perfect balance.
Making the one-pot vegetable soup recipe
I am sharing this super easy vegetable soup. You will be making a quick and simple soup recipe with minimum effort by gathering all the ingredients in one pot. With zero mess and plenty of flavors, no recipe could get better than this. Here is the step by step process to make a simple and easy vegetable soup recipe;
Prepping: In a soup, pout put the oil of your choice I will recommend using cold-pressed olive oil for best results. Throw in shallots and carrots in pre-heated oil until shallots are translucent and carrot changes its color.
Adding the key ingredients; Add in all the vegetables cut in 1/4 inch cubes. For this recipe, I will be adding celery, baby tomatoes, potatoes, bay leaves, peas (alternatively you may use green beans), and vegetable broth.
Finalizing the dish; After all the above vegetables are half done put in canned sweet corn, spring onion, and parsley to your taste. Simmer these for about 5 minutes and get the soup in a bowl ready to be presented.
Simple Vegetable Soup Recipe
- Non Stick Dutch Oven
- Wood Cutting Board
- Chef Knife
- 4 tbspn oilve oil extra virgin
- 1 medium white onion
- 3 medium red carrots
- 2 stalks celery
- 2 cups mix of seasonal vegetables (zucchini, squash, green beans, sweet corn, peas, etc )
- 1 tsp sea salt
- 6 cloves Garlic (minced)
- ½ tsp curry powder
- ½ tsp dried thyme leaves
- 1 can dried tomatoes (28 ounces)
- 4 cup vegetable/chicken broth (32 ounces)
- 2 cup water
- 2 large bay leaves
- ½ tsp red pepper flakes (optional)
- to taste black pepper (freshly ground)
- 2 cups spinach/kale roughly chopped
- 1 tbsp freshly squeezed lemon juice
- Heat olive oil in a soup pot or dutch oven (for best result) over medium flame. Once the oil is heated enough add in chopped aromatics onions, celery, along with a mix of seasonal vegetables and sea salt. Keep on stirring the vegetables to avoid caramelization for about 6 to 8 minutes or until the onion changes its color.
- After all the vegetables are stirred and fried add in spices, garlic, curry powder and thyme. Keep on stirring so that spices won't burn for 1 minute. When this leaves a spice fragrance pour in canned and diced tomatoes with juice. Cook it for few minutes while continuing stirring.
- Add in vegetable or chicken broth. Throw some salt to taste, bay leaves and chili flakes only if you like a bit of spice. Seasoning is done with ground black pepper so ground it right on top of soup to taste awesome.
- Bring the flame to high and let the mixture boil for couple of minutes.
- Cover the Dutch oven partially leaving space for heat exhaustion. Bring flame to minimum so that mixture keep on simmering.
- Simmer for half an hour and then add green beans and other greens as they require minimum cooking time. Let the green simmer unless softened to the required level.
- Remove the pot from oven top and remove curry leaves and bay leaves. Add in fresh lemon juice and one tablespoon on olive oil to give it that extra flavor.
- Taste the soup and add in extra seasonings if required.