How To Make Vegetable Soup? Warm And Nutritious

• Food: Vegetable Soup

• Writer: Alice

• Content-Type: Food Blog

Whatever vegetables you have on hand, use them to make this simple soup recipe!

It is nourishing and light, making it the ideal way to stay warm at night. This recipe for vegetable soup is comforting, restorative, and warming—perfect for chilly evenings, days when you want to reset your diet, or any time you’re feeling under the weather.

I started preparing it when I was recovering from a cold and had a ton of strange vegetables in the fridge years ago. I made this jumble of vegetables into a delicious soup using the things I already had in my pantry: vegetable broth, tinned tomatoes, dry herbs, and vinegar.

Since then, I’ve prepared it repeatedly, each time using a different combination of vegetables. This simple vegetable soup always tastes great, no matter what products I have on hand.

VARIATIONS IN VEGETABLE SOUP RECIPES

For this soup, I call for a lot of vegetables, but you can substitute any vegetables you have on hand or omit the ones you don’t have. Here are some simple ways to switch it up:

• Instead of using both, use only carrot or only sweet potato, or substitute butternut squash.
• As soon as you add the carrot, toss in a few sliced cremini mushrooms.
• Replace the cherry tomatoes, zucchini, or green beans with bell pepper.
• Swap out the kale for another leafy green, such as spinach or chard.
• Bowls can be decorated with a sprinkling of Parmesan cheese, a scoop of pesto, or finely chopped parsley or basil!

This recipe’s flexibility extends beyond the vegetables alone! The other ingredients can also be changed at will. Here are some suggestions:

• Replace the oregano with a spoonful of dry Italian seasoning.
• Leave out the vinegar and replace it with a generous squeeze of lemon juice.
• Remove the wine and increase the vinegar by a little bit.
• Leave out the chickpeas, or swap them out for cooked white beans or French green lentils.

Please share any modifications you try!

Enjoy the soup by itself, or for a heartier dinner, serve it with a salad, homemade focaccia, crusty bread, or avocado toast. I enjoy making a large batch and eating it the following day and the day after that.

On the second and third days, I find that I enjoy this soup even more. As it ages in the refrigerator, the flavors intensify!). It could also be frozen for a few months. You’ll subsequently thank yourself if you do.

This soup is a terrific recipe to keep on hand whenever you’re in the need of something wholesome and light. It is brothy, healthful, and packed with fresh vegetables.

VEGETABLE SOUP

Use whatever vegetables you have on hand with this versatile vegetable soup recipe! This nutritious vegan dish is ideal for chilly fall and winter days.

INGREDIENTS

• 2 tablespoons extra virgin olive oil and white wine vinegar
• 1 medium yellow onion, small sweet potato, zucchini, and carrot, diced
• Sea salt and fresh black pepper
• 1/4 cup dry white wine, i.e., pinot grigio
• 1 14.5-ounce can dice fire-roasted tomatoes
• 4 garlic cloves, chopped
• 2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
• 1/4 teaspoon red pepper flakes, more to taste
• 4 cups vegetable broth
• 2 bay leaves
• 1 cup halved cherry tomatoes and chopped green beans
• 1 15-ounce can of chickpeas, drained and rinsed
• 1 1/2 cups chopped kale

INSTRUCTIONS

1. In a big pot, warm the oil over medium heat. Add the onion, a half-teaspoon of salt, and several grinds of pepper, and simmer for 8 minutes while stirring regularly. Cook for an additional two minutes after adding the carrot and sweet potato.
2. The tinned tomatoes, garlic, oregano, and red pepper flakes are added after the wine has been added and cooked for about 30 seconds to reduce by half. Bay leaves and broth have been added. Bring to a boil, then lower the heat to a simmer and cook for 20 minutes with the lid on.
3. Add the chickpeas, green beans, zucchini, and cherry tomatoes; cover and simmer for an additional 10 to 15 minutes, or until the green beans are soft.
4. Add extra pepper and a further 1/2 teaspoon of salt (or to taste) along with the vinegar and greens.