Vegetarian Soup Recipe
Vegetarian soup recipe is an easy, simple, and healthy recipe to add in your cookbook. A veggie soup can easily brighten up anyone’s day if made following the right recipe. Whether it is raining, sunny, or snowing – a vegetarian soup is packed with healing nutrients that great for your health. Using farmer’s market vegetable, this is one of the best vegetarian soup recipes you can use for your meal prep.
This healthy veggie soup is all your body needs to replenish and recover. The best part about this recipe for vegetable soup is that it uses up vegetables you have on hand. You don’t need to go outside and purchase those hard to find fresh veggies but rather look into the fridge. It is loaded up with nutrients irrespective of your choice of vegetables and can be made easily on the stovetop or an instant pot. An easy vegan soup that you can add anything of your choice. Add cabbage, beans, potatoes, French onions, noodles, whole grains or even tomatoes for extra flavour – this is a recipe where you get to decide the ingredients.
A Veggie Soup of Your Choice – Doctor’s Recommended
If you prefer a thick broth for your vegan vegetable soup, you can add quinoa or beans to thicken the soup. Add a drizzle of olive oil on top, sprinkle the dish with some cheese of your choosing – we recommend parmesan, and toast up some bread. You can also take this recipe to the next step by adding in some noodles to prepare vegetarian noodle soup. Or add in some French onions to get the fantastic rich flavours and make vegetarian French onion soup.
What to expect from Prep?
Once you have gotten your selection of veggies down, it is time to get started with prep. Firstly, we recommend using many vitamin-rich veggies for this recipe, your choice on which. The more veggies you add to the pot, the better the broth and the better the flavors. You can also opt for a veg clear soup with minimal seasoning, or even add stocks of your choosing. For this vegetarian soup recipe, secondly, we suggest adding a veggie broth. It will enrich your dish with extra nutrients and give it that perfect rich flavor. Gather up all your herbs, and let’s get cooking!
Begin by roasting some veggies, chef’s choice on which ones. This will help your veggies retain their shape and original color, and will give your broth a nice texture and vivid appearance in the steps yet to come. Keep in mind the selection of vegetables you have picked for this vegetarian soup recipe. As hearty root veggies like potatoes, onions, and carrots take longer to cook. If you want a consistent time for cooking, toss your vegetables into the oven to cut down on actual cooking time. Meanwhile, get chopping with the rest of your veggies. Chop and dice your veggies into consistent chunks, and then drizzle them with olive oil.
The vegetarian vegetable soup & olive oil
This vegetarian vegetable soup recipe calls for a heavy coat of olive oil, paired with sufficient sprinkling of sea salt for that extra flavour. Once the vegetables have soaked up some of the oil, spread it on the baking sheet and put it in the oven for 425 degrees for 45 minutes. Soon enough, your veggies will be golden brown and evenly roasted. Then, it is time to remove the tray from the oven and let it set. Meanwhile, it is time to get started with the vegetarian soup. Prep the fennel, leeks and celery by chopping them into sized bite pieces. Keep the unusable tops and bottoms for the stock.
Get the stock started by coating a saucepan with olive oil, add the chopped veggies, and sauté them over low to medium heat. Until they appear to be halfway done, remember there is no need for cooking them thoroughly. Next step for this vegetarian soup, add some black pepper, a drizzle of sea salt, herbs of your choice, and chopped garlic. Let it simmer for a few minutes until you start smelling the rich aroma of the veggie soup.
Next, add stocks of your choosing. We suggest narrowing your options down to vegetable stock or chicken stock and add 8 cups of it. You can also make use of any premade frozen chicken stock leftover that you might have. After adding the stock, turn up the heat to let it come to a boil. Add the roasted veggies once the soup comes to a boil, don’t forget to keep a small portion aside.
Time to Serve The best vegetable soup!
Once the soup has boiled, you are nearly done with the veggie soup. Toss in the remainder of your green goods, and those fresh leafy veggies like bell pepper, zucchini and more at the end. Give it a quick stir to let them cook, but don’t keep the heat on for too long. Otherwise, they will get mushy. Take the soup out in a ball, and sprinkle some red pepper and freshly chopped parsley over the vegetarian vegetable soup.
- This best vegetarian soup recipe is all about tickling your taste buds and creating a masterpiece with what you have on hand. Here are some other useful tips and tricks you can use to make this recipe your very own healthy option:
- To this easy vegan soup recipe, you can add any leafy greens of your choice. But if you decide to keep it simple, you can select 3 to 4 basic veggies and add a veggie stock to help add more flavor. This will let you create a veg clear soup in no time!
- Don’t be afraid to mix and match. Add chicken stock and noodles into the broth to make a natural Vegetable and chicken noodle soup—an easy made option to create something entirely different yet equally delicious.
- Then add more quantities of French onions in the start and end to create a rich Vegetable French onion soup for you and your family. Finally add some toasted bread and butter on the side and enjoy!
Vegetarian Soup Recipe
A veggie soup can easily brighten up anyone’s day if made following the right recipe. Whether it is raining, sunny, or snowing – a vegetarian soup is packed with healing nutrients that great for your health. This is one of the best vegetarian soup recipes you can use for your meal prep.
- 2 Yukon Gold potatoes, scrubbed and cut into 1/2 inch dice
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, thinly sliced
- 6 cups reduced-sodium chicken broth
- 2 large tomatoes, halved, seeded, and diced
- 2 zucchini, halved lengthwise and sliced
- 3/4 pound green beans, trimmed and cut into 1/2-inch pieces
- 1 cup fresh or frozen peas
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh basil
- 1/2 cup grated Parmesan cheese
Combine potatoes, onion, carrots, celery, and broth in large saucepan; bring to boil over medium-high heat. Reduce heat and simmer, covered, until potatoes are just tender, about 10 minutes. Add tomatoes, zucchini, beans, peas, oregano, salt, and pepper to pot; cook, stirring occasionally, until vegetables are tender, about 10 minutes longer. Remove pot from heat and stir in basil. Serve sprinkled with Parmesan.
Healthy Extra: Add 1 small green bell pepper, cut into