There is food for all seasons! While a cold gazpacho helps you beat the sultry scorching sun, a sizzling hot cup of mix veggie soup is the simplest way to warm you up on a cold winter night.
Irrespective of the way it is prepared and served, vegetable soups are, unarguably, the easiest, healthiest, and of course, the tastiest meal options. Serve them with a whole stir fry or pair them with a lean protein for a complete meal. A heavy soup served with crusty, toasted bread slices could easily fill you up!
The ingredients for each of the soup are varied, but each one is nourishing and tasty on its own. But how to make vegetable soup? Check out these 27 handpicked, lip smacking vegetable soup recipes!
27 Lip Smacking Vegetable Soup Recipes To Treat Your Taste Buds:
There are 5 different sections, each one with five differing recipes – mix veggie soups, winter soups, chilled soups, the Indian rasam variants, and protein packed delights. Each one is unique; each one is special. Delve into the world of soups with me right here:
1. A Basic Vegetable Soup:
You can prepare vegetable soup out of any vegetable of your choice, if you follow the steps that have been outlined below. There are two different ways of preparing the soup. While the first recipe is the more traditional method, the second one is easier, given the lack of time today.
Ingredients:
- Vegetables of your choice – About 2 ½ cups
- Olive oil or melted butter – 1 tbsp
- Salt – to taste
- Black pepper powder – to taste
- Vegetable stock – 5 cups
- Wine, optional
Method I: Saute And Simmer:
- Cut the vegetable(s) of your choice into 1 inch cubes. If you are using veggies like potato, then finely chop those to ensure proper cooking.
- Heat oil in a skillet placed on medium to high heat.
- Add the cut vegetables, lower the heat to low, and sauté until the vegetables are cooked partially and develop a nice aroma.
- If you are using garlic and onion in your soup, sauté them initially followed by rest of the veggies.
- Once the veggies become soft, add the stock. This will add flavor to the soup.
- Increase the heat to medium. Bring the mixture to a boil, lower the flame, cover, and let the mixture simmer for about 60 to 75 minutes or till the vegetables become completely soft.
- Adjust seasoning, spoon into soup bowls and serve. If you want a creamy vegetable soup, go to step 7.
- Remove the simmered soup and allow to cool completely.
- Transfer to a blender and blend thoroughly.
- Pour the creamy mixture back into the skillet and let the mixture come to a boil on medium to high flame.
- Adjust seasoning, remove from heat, and serve hot.
Method II: Pressure Cooker Method:
- Cut the vegetable(s) of your choice into 1 inch cubes. If you are using veggies like potato then finely chop those to ensure proper cooking.
- Add cut vegetables and stock to a large bowl.
- Place the bowl in the pressure cooker.
- Cook for 3 whistles on medium to high flame.
- Lower the flame and let the mixture cook for 20 minutes more.
- Once the pressure subsides, take out, adjust the seasoning, and serve hot.
- If you want a creamy soup, let the mixture cool and then blend into a smooth puree.
- Place the puree on medium to high heat and let the mixture come to a boil.
- Adjust the seasoning and serve hot.
Tips:
Follow the below mentioned tips to add more taste to your yummy veg soup:
- Add a handful of pasta of your choice, just before serving.
- Dry-roast some peanuts and sprinkle atop the soup for a dose of protein.
- You can add rice to the soup along with the stock and simmer until the rice is cooked through.
Mixed Vegetable Soups:
Packed with veggies, these simple vegetable soup recipes offer nutrition to the whole body.
2. Simple Mix Vegetable Soup:
A low calorie soup, it comes with a good dose of nutrients, including fiber and vitamins. This can easily be served alongside a heavily tossed salad.
Ingredients:
- Tomato – 2, ripe, finely chopped
- Cabbage – 1 tbsp, finely chopped
- Red bell pepper – 1 tbsp, finely chopped
- Yellow bell pepper – 1 tbsp, finely chopped
- Ginger – ½ tsp, finely chopped
- Shallots – 5, peeled, finely chopped
- Garlic – 3 cloves, peeled, finely minced
- Cloves – 3
- Cinnamon powder – a pinch
- Bay leaf – 1, shredded
- Cooking oil – 1 tsp
- Salt – to taste
- Black pepper powder – to taste
Preparation:
- Heat oil on medium flame in a deep frying pan.
- Add garlic and onions. Sauté until both turn golden brown.
- Mix in the ginger pieces and give a quick sauté.
- Add bay leaf and cloves and sauté for 30 seconds.
- Mix in veggies and sauté for 2 to 3 minutes.
- Transfer to a large bowl and add about 2 cups water. Pressure cook for 2 whistles.
- Take out after pressure subsides. Discard the bay leaf and cloves.
- Add black pepper powder and salt to taste.
- Sprinkle a little cinnamon powder and serve hot.
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