Vegetable Soup Recipe
This vegetable soup recipe is a hearty and comforting meal,
perfect for any time of the year. It uses a variety of colorful vegetables,
making it not just tasty but also full of nutrients. The best part is that it's
simple to make and easy to adjust to your tastes. Whether you are feeling
unwell or just need a boost, this Vegetable Soup will definitely satisfy. The
smell of cooking vegetables will fill your kitchen and make you eager for the
first spoonful.
Why You'll Love This
You will appreciate this vegetable soup recipe because it’s
an excellent way to get your daily vegetables in one tasty bowl. The different
vegetables add natural sweetness and texture, while the broth is flavorful and
savory. Additionally, this recipe is very flexible, so you can use whatever
vegetables you have. It's also a smart way to use up any leftover veggies in
your fridge, making it an ideal option for a busy weeknight dinner.
Preparation
Time: 20 minutes
Cooking Time: 30-40 minutes
Total Time: 50-60 minutes
Servings: 4-6 people
Difficulty Level:
Easy
Ingredients
·
2 tablespoons of olive oil
·
1 onion, chopped
·
3 cloves garlic, minced
·
3 carrots, chopped
·
2 celery stalks, chopped
·
2 cups of mixed vegetables (such as zucchini,
bell peppers, and green beans)
·
4 cups of vegetable broth
·
1 can of diced tomatoes
·
1 teaspoon dried thyme
·
Salt and pepper, to taste
·
Fresh parsley, chopped (optional)
Tools
·
Large pot
·
Cutting board
·
Knife
·
Measuring cups and spoons
·
Wooden spoon
Directions
Step 1: Chop the Vegetables
1. Chop the onion, garlic, carrots, and celery into
bite-sized pieces.
2. Ensure that all the vegetables are cut into similar sizes,
so they cook evenly.
Step 2: Sauté the Vegetables
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until it softens, for
about 5 minutes.
3. Add the minced garlic and cook for another minute.
Step 3: Add the Remaining Vegetables
1. Add the chopped carrots and celery to the pot.
2. Cook for 5 minutes, stirring occasionally.
3. Add the mixed vegetables and cook for another 2-3
minutes.
Step 4: Add Broth and Tomatoes
1. Pour in the vegetable broth and diced tomatoes.
2. Stir in the dried thyme and season with salt and pepper
to taste.
3. Bring the soup to a boil, then lower the heat and let it
simmer for 20-25 minutes, or until the vegetables are tender.
Step 5: Serve the Soup
1. Taste and adjust the seasoning if needed.
2. Serve the soup hot, garnished with chopped fresh parsley
if you like.
v
Calories: 100-150
v
Protein: 2-3g
v
Fat: 2-3g
v
Carbohydrates: 20-25g
Serve the soup with a side of crusty bread or crackers for a
fulfilling meal. You can customize the soup by adding other vegetables or
spices based on your preference.
Tips and Variations
·
Use a range of vegetables for added color and
texture.
·
Include beans or lean protein for extra
protein.
·
Choose low-sodium broth to cut back on
sodium.
·
Try different spices and herbs to change the
flavor.
·
Make the soup in a slow cooker for a hands-off
approach.
1. Can I freeze this soup?
Yes, this soup freezes well and can be kept in the freezer
for up to 3 months.
2. Can I use frozen vegetables?
Yes, you can substitute frozen vegetables for fresh
ones.
3. How do I make this soup heartier?
Add beans, lean protein, or grains to make it more
filling.
4. Can I make this soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker. Just sauté
the vegetables in a pan, then transfer everything to the slow cooker and cook
on low for 3-4 hours.
5. How should I store leftovers?
Store leftovers in an airtight container in the refrigerator
for up to 3 days.
6. Can I change the vegetables?
Yes, feel free to use your favorite vegetables or whatever
you have available.
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