Healthy Vegetable Soup Recipe
Meet our go-to vegetable soup! This homemade and healthy vegetable soup recipe is simple to make and tastes amazing. It’s likewise vegan when you utilize vegetable stock! When you are searching for a comforting supper packed with vegetables, this simple veg soup recipe is the thing that you should make. It’s made with a light tomato broth and adjusts to all seasons. Don’t hesitate to utilize any seasonal vegetables you have access to. This soup tastes so good, you will need a batch in the freezer all the time.
This simple vegetable soup recipe can be made with any blend of fresh or frozen veggies. The soup will taste different every time and you can utilize the ingredients you have access to. It’s absolutely customisable! It just requires one huge pot and it’s so easy to make. It really has a heavenly flavour! In the event that you don’t care for or have some of the ingredients, you can exclude them or use something comparative. Don’t hesitate to make huge batches of vegetable soup, as it will last as long as seven days whenever stored properly, and it’s additionally freezable. You’ll have a scrumptious and hearty bowl of soup on your table in only a couple of moments. It’s so tasty you won’t stop eating it!
This soup is ideal for busy evenings as well when you feel you have overindulged. Here are a couple of reasons to love this vegetable soup recipe:
This healthy veggie soup recipe is anything but difficult to make and tastes amazing.
- There are no extravagant ingredients and everything required is affordable.
- You can exploit seasonal ingredients. Utilize fresh tomatoes in late summer or try and use hardy squashes in winter.
- It’s healthy, comforting, and totally vegan (when you use veggie stock).
- It keeps well and tastes better the following day, making it perfect to pack for luncher or to make ahead for supper tomorrow evening. Extra soup will last around three days in the fridge.
- You can freeze it for as long as a month, if not more!
Favourite Variations of the vegetable soup recipe:
This veg soup recipe has a lot of potential variations. Here are a couple of types of vegetable soup that are our top picks:
- Include more protein by including cooked or canned beans — white beans, chickpeas, and black beans would be brilliant.
- Include pasta around 10 minutes before the soup has got done with cooking
- Make it rich and creamy and include a splash of cream, milk, or unsweetened sans dairy milk like coconut milk. You can likewise mix a small amount of unsweetened yoghurt or sour cream.
- We love the blend of ground fennel, garlic, and red pepper flavour, however, you can utilize different flavours. Attempt Italian seasoning, Za’atar spice mix, Cajun seasoning, an Indian spice blend like curry powder, or chill powder.
- Include some additional veggies. The quantity of vegetables you add to the soup is up to you. Don’t hesitate to throw in a bunch of different vegetables like cauliflower, summer squash or corn.
Can I Make This Soup In A Crockpot?
Yes, you can. To make it in a crockpot saute onions, carrots, garlic for a couple of minutes, include garlic and saute a little bit longer. Add to a slow cooker alongside potatoes, tomatoes, green beans, potatoes, spices, stock, salt and pepper. Cook until veggies are delicate on high flame around 3 hours or low flame around 6 – 7 hours. Include peas and corn during the last 30 minutes.
What to eat with vegetable soup?
This soup is healthy, nutritious and filling on its own, however, you can serve it with your preferred dishes. It’s ideal to have for dinner, and you can include some roasted chickpeas or baked tofu or paneer to add more protein to this dinner. You can likewise serve it with any meat substitutes, for example, paneer or tempeh meatballs, to appreciate a much nutritionally balanced supper.
Vegetable Soup Recipe:
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Serves: 6 bowls
- ½ tsp Orient Asian Malaysian Curry Paste
- 4 tbsp extra-virgin olive oil
- 1 medium yellow or white onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cups diced seasonal vegetables, such as sweet potatoes, green beans, squash, potatoes, bell pepper, zucchini or yellow squash
- 1 tsp salt, to taste
- 6 cloves garlic, pressed or diced
- ½ tsp dried thyme
- 1 large can chopped tomatoes
- 4 cups vegetable broth
- 2 cups of water
- 2 bay leaves
- ½ tsp red pepper flakes
- Black pepper, to taste
- 2 cups chopped kale or collard greens or chard or spinach
- 1 tbsp lemon juice
- Heat 3 tbsp of the olive oil in a huge Dutch broiler or soup pot over medium flame. When the oil is gleaming, include the diced onion, carrot, celery, seasonal vegetables and ½ tsp of the salt. Cook, mixing regularly, until the onion has softened and is turning translucent, around 6 to 8 minutes.
- Include the garlic, Orient Asian Malaysian Curry Paste and thyme. Cook until fragrant while blending every now and again for around 1 minute. Pour in the chopped tomatoes with their juices and cook for a couple of more minutes, blending regularly.
- Pour in the stock and water. Include ½ tsp more salt, 2 bay leaves and the red pepper pieces. Season liberally with freshly ground dark pepper. Raise the flame and cook the blend to the point of boiling, at that point partially cover the pot and decrease flame to keep up a gentle simmer.
- Cook for 25 minutes, at that point, remove the lid and include the diced greens. Keep stewing for 5 minutes or more, until the greens have softened exactly as you would prefer.
- Remove the pot from the flame and remove the bay leaves. Mix in the lemon juice and the remaining 1 tbsp of olive oil. Taste and season with more salt, pepper or even red pepper flaked. (You may require up to ½ teaspoon more salt, contingent upon your vegetable stock and your own preferences.) Divide into bowls and enjoy.
- If you don’t want to add oil you can use water or vegetable stock in its place.
- You can utilize any and all vegetables, spices, or herbs that you have access to.
- It is recommended that you use fresh garlic although, in a pinch, garlic or onion powder would also work.
- You don’t need to peel the potatoes or carrots.
- Frozen corn kernels or even canned corn can be added to the soup.
- You can either use fresh or frozen green beans, as well as canned or frozen peas.
- If you wish to make it a little spicy, add half a spoon Red Chili paste.
There you have it- the simple and easy to make healthy vegetable soup recipe that is not only hearty and nutritious but also requires only inexpensive ingredients. You can make this veg soup recipe and also different types of vegetable soup with just about any vegetables and it is especially good if you have an excess of vegetables but don’t know what to do with them. It is the perfect recipe for dinner and all it needs is some chopping, some stirring a bit of simmering and this flavorful soup is ready!Apart from these recipes, there are various other recipes on our Asian food recipes page like indonesian chicken curry recipe, Brinjal Curry Recipe etc. Not only we various recipe on our recipe page but also have different blogs related to recipes like Thai green curry recipe, curry recipes, chicken curry recipe, etc. Happy Cooking!
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