Basic Vegetable Soup Recipe

This basic Vegetable Soup recipe is easy and oh-so-basic. Use it just as an inspiration for any vegetable soup or broth. Vegetable Soup

This is basic, basic, basic. Basically place the veggies in the pot, add water, simmer, serve. Well, more or less. Add or delete ingredients according to whatever you have in your fridge. Serve it chunky with the vegetable chunks floating in the broth. Puree and serve it as a thick, creamy bisque or serve the clear broth as a tasty consommé. It'll always work. Easy Peasy. Simple. No Brainer. This is the most basic of basics Vegetable Soup Recipe.

INGREDIENTS
Vegetables - whatever you have on hand. Potatoes, sweet potato, cabbage, tomato, squash, zucchini, mushroom, cauliflower, broccoli, peas, carrots, pumpkin, corn, celery, turnip…. You get the picture.
Always use:
1 parsnip (the thing that looks like a white carrot)
1 onion
2 cloves garlic
Chopped dill
2-3 bay leaves
water
salt and pepper
3 tbsp. soy sauce
1 bunch parsley (optional)
1-2 cups tomato juice (optional)



PREPARATION
Chop about two or three cups of vegetables – any combination. I sometimes get a bit obsessive and like to make colour coordinated soups – so sometimes I'll use only orange/red vegetables (carrots, squash, sweet potato, tomato etc). And then sometimes I'll only use only white veggies (mushroom, cauliflower, potato…). But mostly I just empty out the vegetable drawer and use whatever I have.

If you are serving the soup "chunky" cut the vegetables into bite-size pieces. If you plan to blend the soup, you can cut haphazard chunks.

Place all the veggies into a large pot.

Add the bay leaves, chopped parsnip, dill, chopped onion and chopped garlic. These are the ingredients that give the soup a deep flavour.

Add water to cover and bring the pot to the boil.

Simmer until all the veggies are soft. Add the soy sauce, salt and pepper to taste.

I like adding parsley as well as the parsnip but if it's too much parsley flavour for you, use one or the other. The dill and parsley add depth to the broth.

Replacing 1-2 cups of water with tomato juice also adds extra flavour.

Once the soup is cooked through, you can serve it as is or you can puree the soup. You can add dumplings, noodles, matzah balls at this stage – YUMMY!

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Did you know that…
Soups are easy to make and are terrific first courses for dieters. Vegetable-based broths fill you up without being high in calories or fat.

Did you know that…
Miso-fermented soybean paste-adds flavour to stocks, especially vegetarian broths. Add a tablespoon or so per quart of water, or to taste. Marmite can also add great flavour.

Did you know that…
Homemade vegetable broths can be kept in the freezer in individual serving sized portions to be used as a base for a quick meal.

Did you know that…
Cooking spray is a great way to cut back on calories without harming the flavour. If vegetables start to stick to the pan, add a tablespoon or so of water, wine or broth to keep them from burning.

Did you know that…
If you heat your spices for a minute or so over medium heat before adding them to your recipe it will enhance the flavour. Add dried herbs at the beginning of the cooking time, and fresh herbs right before serving.

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