Delicious Vegetable Soup Recipes

A vegetable soup is ideal for the winter, to offer a healthy starter, for your diet or to make your children eat vegetables.

There are hundreds of recipes to prepare a good and traditional vegetable soup, and enjoy it just as our grandmothers did.

Vegetable soup: recipe 1

To make this vegetable soup you need the following ingredients:

• 1 and a half cups of chicken broth.
• 320 grams of tomato juice with vegetables.
• 230 ml of water.
• 1 large potato, peeled and chopped.
• 2 carrots, peeled and sliced.
• 400 grams of canned tomatoes with their juice.
• 2 celery sticks, chopped.
• 100 grams of green beans.
• 150 grams of tender corn.
• Granulated chicken broth.
• Salt and pepper to taste.

In a large saucepan, place the broth with the tomato juice, water, potatoes, carrots, celery, tomatoes, corn and green beans. Season with salt and pepper and then add the chicken broth. Bring to a boil and then cook for 30 minutes over low heat. It is ready when the vegetables are tender.

Vegetable soup: recipe 2

This julienned vegetable soup is a recipe that you have surely tried as a child because it was prepared by your grandmother. You need these ingredients:

• 1 tomato
• 3 garlic cloves
• 1 teaspoon of sweet paprika
• 3 tablespoons of extra virgin olive oil
• 1 large onion
• 2 carrots
• 50 grams of celery
• 50 grams of leek
• Turnip 50 grams
• ¼ white cabbage
• Salt and pepper to taste
• 2 tablespoons of chopped parsley
• 1 sprig of coriander
• Nutmeg

Wash all the vegetables well and peel them . If you want, you can add other vegetables, such as squash, beans, cauliflower, kidney beans, fennel, or kale. Cut all the vegetables into very fine julienne strips (except the tomato), so that they take less time to prepare. All should simply be in thin and elongated strips, very similar to each other.

Wash and chop the parsley and dice the tomato. F iletea finely garlic and then v iértelos and n oil hot, I den tro a large pan. Sauté until golden brown, stirring with a wooden spoon.

Sprinkle with the sweet paprika and then add all the vegetables (except the tomato and parsley). Sauté for 2 or 3 minutes and add water. Cook everything for 30 minutes, season and add nutmeg. Remove from heat when all vegetables are tender. Although it is a dish for winter, it can also be consumed in summer, not so hot.

Vegetable soup: recipe 3

This recipe is really delicious and is enriched with the chicken giblets, while the vegetables provide it with a lot of nutrients. The ingredients needed (for 6 servings) are:

• 2 tablespoons of oil.
• 2 chayotes, peeled and in strips.
• 1 medium onion, chopped.
• 3 carrots, peeled and in strips.
• Three small peeled garlic cloves.
• 3 zucchini in strips.
• Half a kilo of ripe tomato.
• 5 leaves of chard or chopped spinach.
• Salt and pepper.
• 2 baby corn, sliced.
• 1 sprig of peppermint.
• 5 cups of water
• 3 potatoes peeled and in strips.
• 3 giblets or chicken pieces (if you want a vegetarian option, skip this ingredient).

Heat the oil over low heat in a large pot. Sauté the onions and garlic until golden brown. Blend the tomato between the five cups of water and pour into the pot. Cook for a few minutes, until it changes a little color.

Season with salt and pepper. Then add the peppermint, vegetables, and finally the chicken giblets. Let it boil for a few minutes and pour in water from time to time. Cover to cook for about 20 minutes. It may require more salt, so feel free to rectify the flavor.

Vegetable soup: recipe 4

This recipe is for a French vegetable soup. It is really tasty and can be enjoyed as a starter or, if you are dieting, as a main course. For 6 servings you will need:

• 2 chopped onions.
• 3 garlic cloves, finely chopped.
• 1 ½ chili, seeded and minced.
• 300 grams of spinach.
• 3 tablespoons of butter.
• 1 bunch of chopped watercress.
• One liter of broth can be made from chicken or vegetables (homemade or bought).
• 1 tablespoon of salt.
• 4 cups of water.
• Pepper to taste
• 3 large carrots, peeled and chopped.
• Extra virgin olive oil.
• 3 chopped chambray onions.
• Red wine or balsamic vinegar.

Sauté the onion and garlic in butter, over medium heat, until golden brown. This will take about five minutes. Add the broth you have chosen, the water, the carrots, the chambray onion, the chili, the spinach and the watercress.

Leave cooking until it boils and then turn up the heat. Cook for half an hour, until the carrots are tender. Then remove it from the heat and let it cool down for about 30 minutes. Blend until you get a smooth puree or cream. Return the contents to the pot and simmer for 15 minutes, before serving. Finish with a drizzle of olive oil and a drizzle of vinegar.

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Images courtesy of Andres Rodriguez, Pattie, Scott Veg, and rusvaplauke.