How to make soup from vegetables

Soup: It is an easy way to warm your kitchen on a cold day and feed yourself and your family in one delicious and healthy dish. Almost any vegetable can be turned into soup with a little time and effort.


How to make soup from vegetables
How to make soup from vegetables

Make soup from vegetables

If you crave soup and have vegetables and broth in your closet, you are all set. Here is a step-by-step guide to turning almost any type of vegetable into a delicious, nutritious soup.

What Kind of Vegetables? Either way!

The only caveat is that you need to love the taste of vegetables. You can reduce the bitterness of the turnip with cream or yoghurt, and you can remove the smell of cabbage with white cream beans or tart lemons, but you can't completely erase the taste of vegetable soups, so don't add anything to what I really don't like.

Also, almost any vegetable texture will work, from tender vegetables to hard squash, but the cooking time will change. A large pot of chard will cook quickly, while butternut squash will require more time.

For your information

    Essential are vegetables and stock, as well as olive oil or butter with salt and pepper.
    After that, everything can be selected. I usually add aromatics - onions, garlic, or garlic - and other fresh herbs. You can taste vegetables with smoked salt or spices, such as curry powder or cumin. Sometimes I put a splash of wine in the cellar.
    After the soup is over there are plenty of ways to make your own jazz - a can of chopped tomatoes, a can of white beans or chickpeas, a sprinkle of Parmesan cheese or a yogurt doll.

The Main Steps of Vegetable Soup

    Dice vegetables: Cut about a pound of vegetables into a medium-sized dice - about an inch in diameter - or smaller if you use strong, dense vegetables, such as potatoes or winter squash.
    Cook hard vegetables until soft: Remove the chopped vegetables from a little olive oil or butter, keep the heat low and allow the vegetables to cook and improve the taste. After the vegetables have softened and improved the aroma and taste, add about 4 cups of stock, cover, and drying. (Even water will do, in a pinch!)
    Stir the soup until tender: Stand for an hour or all the vegetables are soft. Clean the soup in a blender or with a blender to soak the creamy soup, if desired.

Finish and serve your vegetable soup

If you are cooking vegetables in stock like this, you can choose. You can stop cooking when the vegetables are tender and tender, and wrap your soup as it is - ingredients and everything, an improved vegetable stew.

Or you can clean the soup until creamy. This works with any type of soup, and you will be amazed at how delicious the soup can be without milk at all. But I especially like this with sweet, dense vegetables like squash and potatoes.

It's up to you - to clean up or not to clean yourself!

How to Make Soup from any Vegetable


    1 to 2 pounds


    Aromatics, such as onions, garlic, or garlic

    Olive oil or butter-free butter

    Salt and pepper
    4 to 6 cups

    low sodium broth or stock

Resources working

    Cutting board

    The chef's knife

    4 pot (or larger) or Dutch oven, with lid

    A wooden spoon


    Select and weigh 1 to 2 kg of vegetables. I chose the ones that needed immediate use: a small head of cauliflower and some carrots. I weighed them and they weighed about 2 pounds [2 kg], although I knew that the cauliflower would drop dramatically if removed.

    Cut vegetables and aromatics. I cut sliced ​​cauliflower and unsalted carrots into equal pieces. I also cut 1 onion and 2 cloves of garlic.

    We burn olive oil. I heat about 1 teaspoon of olive oil in a Dutch oven over medium heat until it glows.

    Saute the aromatics. I added lard and garlic to the oil first and cooked well until they smelled and softened, about five minutes.

    Brown vegetables. Then I add the carrot and chopped cauliflower and continue cooking for several minutes. The vegetables softened a little and turned brown all around.

    Season the vegetables. It is best to season the vegetables at this point, especially if you are using low sodium broth. Vegetables need salt and pepper, and if you add other spices such as spices or dried herbs, add them now to taste the soup from the bottom. I added about half a teaspoon of cumin, animal powder, and smoked paprika.

    Add the broth. Add 4 to 6 cups of broth and bring to a boil. Add a sprig of fresh herbs now if you wish.

    Close and bring to a boil. Turn the heat down and cover the pot. If you want to leave the vegetables whole, remove the soup from the fire now. If you want the vegetables to be very soft for cleaning, keep cooking until they separate.

    Taste the time. Whether you leave the vegetables behind or clean the soup, be sure to taste the soup as it finishes cooking. A useless soup is not the fault of man but of the cook! If it looks flat, add vinegar or lemon juice. If too salty, thin with extra broth or milk.

    Puree if desired: If the vegetables are too soft, you can remove the soup from the blender or with a stick blender if you like. Reheat gently after reassembling.

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