Delicious Vegetable Soup Recipes

Vegetable soup is perfect for winter, for dinner, to warm up, lose weight or get your kids to eat vegetables . That’s why we give you 4 delicious recipes for vegetable soup here.

4 vegetable soup recipes

Vegetable soup 1 with leafy vegetables

To make this vegetable soup you will need the following ingredients :

• One and a half cups of chicken meat extract
• 320 grams tomato juice with leafy vegetables
• 230ml water
• 1 large potato, peeled and diced
• 2 carrots, peeled and cut into chunks
• 400 grams canned tomatoes, with juice
• 2 celery stalks, diced
• 100 grams of green beans
• Chicken stock powder
• Salt and pepper for extra flavor

Preparation method:

1. Combine the stock with the tomato juice, water, potatoes, carrots, celery, tomatoes and green beans in a large saucepan.
2. Season it with salt and pepper and then add the chicken meat extract.
3. Bring it to a boil and then cook it over low heat for 30 minutes.
4. It is ready when all the vegetables are soft.

Vegetable soup recipes: soup from finely chopped vegetables

This is a soup made from finely chopped vegetables, which you probably tried when you were younger, because your grandmother most likely made it. You need the following ingredients for this:

• 1 tomato
• 3 cloves of garlic
• 1 teaspoon paprika powder
• 3 tablespoons extra virgin olive oil
• 1 large onion
• 2 carrots
• 50 grams celery
• 1/4 white cabbage
• 50 grams leek
• 50 grams of radishes
• Salt and pepper for extra flavor
• 2 tablespoons parsley, chopped

• 1 sprig of coriander
• Nutmeg

You can also add other vegetables to the soup, such as pumpkin, peas, cauliflower, fennel or kale. Always eat seasonal vegetables as they are healthier. Even though this is a winter dish, you can also eat it in the summer, when the soup is lukewarm or cold.

Preparation method:

1. Wash all vegetables well and peel the ones that are needed. 
2. Julienne cut all vegetables (except the tomato). Chop them very finely so that they take less time to cook. They should all be cut into long, thin strips that are as even as possible. 
3. Wash and cut the parsley.
4. Peel and crush the garlic.
5. Cut the tomato into large thick pieces.
6. Then heat the oil in a large pan and add the garlic.
7. Sauté until golden, stirring with a wooden spoon.
8. Then sprinkle with paprika.
9. Then add all the vegetables (except the tomato and parsley).
10. Saute it gently for 2 to 3 minutes.
11. Then add water and boil it for 30 minutes.
12. Season it and add the nutmeg.
13. Let it cook until all the vegetables are soft and in the last minutes add the tomato and parsley.

Vegetable Soup Recipes 3: Vegetable Tomato Soup

This recipe is really delicious and is enriched with pieces of the chicken. The vegetables provide a lot of nutrients. You will need the following ingredients (for 6 people):

• 2 tablespoons oil
• 2 chayotes
• 1 medium onion, sliced
• 1 carrot, peeled and sliced
• 3 small cloves garlic, peeled
• 3 courgettes, sliced
• Half a kilo of ripe tomatoes
• 5 Swiss chard or spinach leaves, chopped
• Salt and pepper
• 2 corn on the cob, soft
• 1 sprig of mint
• 5 cups of water
• 3 potatoes, peeled and sliced

• 3 chicken pieces, or leftovers (if you want a vegetarian soup, omit this ingredient)

Preparation method:

1. Heat the oil over low heat in a large pan.
2. Saute the onions and garlic until golden.
3. Mix the tomato with water and pour it into the pan. Boil it for a few minutes until it changes color a bit.
4. Season it. Add mint, vegetables and finally the chicken pieces.
5. Let it boil for a few minutes, adding water occasionally.
6. Cover and let it cook for 20 minutes. The soup may need a little more salt, so taste it beforehand.

Vegetable Soup Recipes 4: French Vegetable Soup

This is a French vegetable soup recipe, which is very tasty and can be used as an appetizer. Even if you are on a diet, this is a very good dish. You will need the following to make soup for 6 people:

• 2 onions, sliced
• 3 cloves garlic, thinly sliced
• 1 1/2 bell peppers, seeded and sliced
• 300 grams spinach
• 3 tablespoons butter
• 1 handful watercress, chopped
• 1 tablespoon salt
• 4 cups of water
• Pepper for extra flavor
• 1 liter stock powder, you can use chicken or vegetable stock (homemade or bought)
• 3 large carrots, peeled and sliced
• Extra virgin olive oil
• 3 spring onions, sliced
• Red wine or vinaigrette

Preparation method:

1. Saute the onion and garlic over medium heat with some butter, until golden. This will take about 5 minutes.
2. Add the chosen stock powder, water, carrots, spring onions, bell pepper, spinach and watercress.
3. Bring it to a boil and then lower the heat. Then boil it for half an hour, which is how long it takes on average for the carrots to soften.
4. Remove from heat and let cool for 30 minutes before blending into a puree or smooth cream.
5. Return the contents to the pan and heat over low heat for 15 minutes before serving with a little olive oil or vinaigrette.

Photos courtesy of Andres Rodriguez, Pattie, Scott Veg and rusvaplauke.