Easy Vegetable Soup is a comforting dinner idea
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⭐️ This vegetable soup is wholesome, tasty, rustic comfort food you can make with seasonal veggies in just over 30 minutes.
⭐️ Ingredients (US)
2 tablespoons extra virgin olive oil
1 large onion coarsely chopped
2 large carrots coarsely chopped
1 stalk celery coarsely chopped
3 cloves garlic grated or minced
1 teaspoon cumin ground
1 sprig rosemary
2 bay leaves
4 cups vegetable broth
1 can (15 ounces) diced tomatos
1 can (15 ounces) white beans drained and rinsed
1 heaping cup (4 ounces) green beans halved
4 cups (15 ounces) cauliflower florets
1½ cups (8 ounces) potatoes peeled and diced
4 cups (4 ounces) spinach optional
1½ teaspoon salt or more to taste
¼ teaspoon black pepper or red pepper flakes
Ingredients (metric):
30 grams extra virgin olive oil
1 large onion coarsely chopped
2 large carrots coarsely chopped
1 stalk celery coarsely chopped
3 cloves garlic grated or minced
1 teaspoon cumin ground
1 sprig rosemary
2 bay leaves
1 liter vegetable broth
400 grams diced tomatos
240 grams white beans drained and rinsed
120 grams green beans halved
400 grams cauliflower florets
200 grams potatoes peeled and diced
120 grams spinach optional
1½ teaspoon salt or more to taste
¼ teaspoon black pepper or red pepper flakes
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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The one and only VEGETABLE SOUP recipe you need for winter!
This easy vegetable soup is packed with flavor and uses simple, everyday vegetables to their full potential. But there's plenty of room for customization — use any fresh or frozen vegetables you have on hand. It's the perfect blank canvas to work with for soup season!
A simple vegetable soup like this is my absolute favorite. It's nourishing, comforting, fresh, and light, yet filling enough to be a full vegetarian meal. But truth be told, I was never a fan of vegetable soup until I started making it myself at home, with this recipe. Because other versions I had tried were always been a bit bland and boring.
So what makes my version unique (and better)? The vegetables are sautéed with Italian seasoning and loads of garlic, then simmered in a savory broth with fresh lemon juice and parsley. And that punch of fresh lemon really brightens and enhances the flavor!
???? Printable Vegetable Soup Recipe:
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► TIMESTAMPS:
00:00 Intro
00:21 Prep the carrots, celery, and onion.
01:38 Peel the garlic and chop the potatoes and green beans.
03:14 Saute the mirepoix vegetables.
03:26 Add the garlic and seasonings.
03:56 Add the potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth, then simmer.
04:46 Chop the parsley and juice the lemon.
05:21 Add the frozen peas and corn.
05:48 Add the lemon juice and parsley, then serve in bowls.
06:53 Store the soup for later in the fridge or freezer (it's a perfect meal prep soup!).
07:43 Taste test.
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The BEST Vegetable Soup Recipe
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
4 large potatoes medium chopped
3 large carrots medium chopped
3 medium celery stalks medium chopped
3 cups bell peppers medium chopped
2 medium zucchini medium chopped
1 medium onion finely chopped
2 cups corn fresh or frozen
6 cups vegetable stock low sodium
28 oz can diced tomatoes low sodium
3 bay leaves
1 tsp smoked paprika
1 tsp dried oregano
1 tsp garlic powder
3/4 tsp salt
Ground black pepper to taste
1 tbsp avocado oil
1 medium garlic clove grated
1/3 cup dill or parsley finely chopped
Parmesan cheese and yogurt for garnish
????Printable recipe:
►DIRECTIONS:
1. Preheat large dutch oven or large pot on medium heat, swirl a bit of oil to coat and add onion. Cook for 3 minutes, stirring occasionally. Add smoked paprika, oregano, garlic powder, salt, pepper and bay leaves; cook for 1 more minute, stirring frequently.
2. Add potato, carrot, celery, pepper, stock and diced tomatoes; stir. Bring to a boil, cover and reduce heat to low and simmer for 25 minutes or until potato is fork tender.
3. Add zucchini and corn, cover and simmer for 5 more minutes. Turn off heat, add grated garlic and dill.
4. Serve hot garnished with Parmesan cheese and yogurt.
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My name is Olena Osipov and I have spent the last 11 years making it my mission for you to cook quick and easy healthy meals for your family. I grew up in Ukraine watching my grandma cook with real food. Now I combine her recipes with a sprinkle of my nutrition education and budget and time-saving skills (as a mom of 2), to help you eat healthy while living a busy life! Read more about me
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This cozy high protein anti-inflammatory soup is golden
You've heard of golden milk, but what about vegan golden soup!
You are going to absolutely love this recipe, especially as we head into the winter months. It's comforting, nutritious, flavorful, and will just truly make you feel good from the inside out.
Give it a try and let me know what you think!
★Recipe ★
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Timestamps:
00:00 How to make Vegan Golden Soup
3:52 Vegan Golden Soup Finished
4:00 How I started to warm up to soup
5:00 Golden Milk elevated
5:37 Why these vegetables make this dish
6:35 Swapping Red Curry Paste
7:16 What to do if you don’t have a high speed blender
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HOMEMADE VEGETABLE BEEF SOUP ❤️ Step by Step
VEGETABLE BEEF SOUP is an example of the best of American home cooking, it is comforting, nutritious and hearty, and it’s sure to please the whole family. I always think of soups when chilly weather blows in, and this is one of many that I absolutely love. My Ron and I love spending weekends at home relaxed, and this soup is one I love to prepare, I usually serve it with pieces of crusty bread, cornbread or saltine crackers. This delicious chunky vegetable beef soup is perfect for entertaining family or friends and it freezes perfectly for another day, I hope you give it a try. ❤️
INGREDIENTS _____________
1 1/2 lbs. Chuck Roast (bite size pieces)
1 lbs. Red potatoes (1/2 inch pieces)
1 1/2 C. Fresh green beans or frozen (tips removed & cut into 3)
1 3/4 C. Fresh corn (you can use frozen)
1 Medium Chopped onion
1 1/4 C. Chopped celery
1 1/4 C. Chopped carrots (i used 3 skinny long ones)
1 C. Frozen peas
4 Large garlic cloves (minced)
2 14.5 oz petite diced tomatoes
2 1/2 Tbsp Olive Olive Oil (divided)
2 tsp dried BASIL
1 1/2 tsp dried THYME
1 1/4 tsp OREGANO
1 tsp Crushed ROSEMARY
3 tsp sugar (not 2)
2 Bay leaves
1/2 Can Tomato paste (3oz)
Pepper as needed
Salt as needed
1 Tbsp BEEF BOUILLON (I used KNORR)
3 tsp Lemon juice (start with 1 or 2 if you like)
7 C. Beef broth
Chopped parsley (for garnish)
All Purpose Flour (as needed for meat)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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