How To Make Vegetable Soup
You don’t need a recipe to make vegetable soup, almost any vegetable can be turned into a tasty soup, with a little time and effort. Make vegetable soup your way, with our easy to follow, step by step guide.
Make Vegetable Soup
Soup is one of the easiest meals to prepare, all you need are vegetables and broth. Our step-by-step guide will help you transform most vegetables into a delicious, hearty and nourishing soup. Soups are perfect for feeding busy families and growing children. As a fall favorite soups can help to protect you against colds and flu, or at least reduce their effects.
Which Vegetables To Use?
What’s great about vegetable soups is that there are no rules. Nearly any vegetable will make a tasty soup. Asparagus and lemongrass, potato and leek, zucchini, squash, turnip, tomato, cabbage and celery, mushrooms and onions.
There are countless options available to you, the only rule is that you need to like the taste of the vegetables you add. Making a vegetable soup with spinach, will still taste like spinach no matter what other vegetables you include.
You should also remember that different vegetables will have different cooking times. One trick is to cut everything into the same uniform size, this way everything will cook evenly. Whilst chard will wilt down quickly, turnip will need more time to soften.
How To Make Veg Soup
- Start by adding olive oil or butter to your pot. You don’t want it too hot, medium heat will do.
- Now add some aromatics — onion, garlic, leeks, shallots, celery.
- You can now add flavor to the aromatics with salt and pepper, turmeric, spices such as curry powder, coriander power or cumin powder.
- If you wish to add an extra layer of taste, add a splash of white wine, port or vermouth. Make sure the alcohol cooks off, 30 to 40 seconds.
- You can now add your vegetables and gently soften for 2 to 4 minutes.
- Add your chosen stock or broth and simmer for 40 to 60 minutes. If you would like a bulkier meal, add canned chopped tomatoes, coconut milk, chickpeas, lentils or cream.
- Blend and garnish (coriander / cilantro, chives, cream, crème fraîche, parsley, basil, olive oil)
Two For One
You have the option of making a rustic hearty soup or puree for a creamier more delicate soup.
Leave Rustic For Chunky Soup
When the vegetables are al dente and tender you can stop cooking them. This makes a rustic, hearty vegetable soup. A perfect winter warmer. Serve with some rustic bread or baked croutons on top.
Puree For Creamy Soup
Most vegetable soups will puree into a creamy texture without any dairy. If the soup is a little too thick, add a little boiled water or stock bit by bit.
Tips And Hacks
Double Up Your Ingredients
Once you have a soup you like, make it in large batches. Soups are one of the most freezer-friendly dishes around. Soups will last up to two months in the freezer.
Use Salt With Care
Some broths contain high levels of sodium, as do canned beans, lentils and tomato paste. Season less and adjust at the end. If you do add too much salt add a potato after blending, it will absorb some salt, then remove and discard. Don’t let it break down.
Bulk Up For A Full Meal
Add noodles, pasta or rice. Add them at the end and cook slightly until they take on the flavor of the soup. This will also thicken the soup so make sure it’s liquidy when adding.
On The Go
Store the soup in a thermos flask, for the perfect at work, or on the go lunch. Drink soup from a big mug for a quick winter warmer on the sofa. Yum!
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Where To Next
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