Delicious Vegetable Soup Recipes

· February 26, 2015

Vegetable soups are perfect for winter, before dinner, to get warm, to lose weight, or for making your kids eat vegetables.  Soups can be thought of as completely simple, and there are hundreds of recipes for preparing them and enjoying them just like our grandmothers did.

Vegetable soup: Recipe 1

To make this vegetable soup, you’ll need the following ingredients:

  • 1 and a half cups of chicken broth
  • 320 grams of tomato juice with greens
  • 230 mL water
  • 1 large potato, peeled and diced
  • 2 carrots, peeled and sliced
  • 400 grams canned tomatoes, with the juice
  • 2 celery stalks, cut into slices
  • 100 grams green beans
  • 150 grams hominy
  • Powdered chicken broth
  • Salt and pepper to taste

In a large stock pot, pour in the broth with the juice from the tomatoes, the water, potatoes, carrots, celery, tomatoes, green beans and the hominy.  Season with salt and pepper, and then add the chicken broth.  Bring to a boil and then cook for 30 minutes on low heat.  It’s ready when all the vegetables are soft.


Vegetable soup: Recipe 2

This is a soup made from julienned vegetables, which you have probably already tried when you were younger, because your grandmother likely cooked it.  You will need the following ingredients:

  • 1 tomato
  • 3 cloves of garlic
  • 1 tsp. paprika
  • 3 Tbsp. extra-virgin olive oil
  • 1 large onion
  • 2 carrots
  • 50 grams celery
  • 50 grams leeks
  • 50 grams radishes
  • 1/4 white cabbage
  • Salt and pepper to taste
  • 2 Tbsp. parsley, diced
  • 1 sprig of cilantro
  • Nutmeg

Wash all the vegetables well and peel any ones that need it.  You could also add other vegetables to the soup, like pumpkin, peas, cauliflower, fennel, or kale.  Always use vegetables that are in season, although this is a winter dish, you could also eat it in the summer, when the soup is cool.  Cut all vegetables (except for the tomato) julienne style.  Make them nice and thin so they take less time to cook.  They should all be cut into long, thin strips, as evenly as possible. 

Wash and dice the parsley.  Peel and crush the garlic.  Cut the tomato into chunks.  Using a large pot, heat the oil and add the garlic.  Saute until golden, stirring with a wooden spoon.  Sprinkle with paprika.  Then add all the vegetables (except for the tomato and parsley).  Gently saute for 2 to 3 minutes.  Add water and cook for 30 minutes.  Season and add the nutmeg.  Cook until all vegetables are soft.


Vegetable soup: Recipe 3

This recipe is truly delicious, and is enriched with odds and ends from the chicken.  The vegetables provide a lot of nutrients.  You will need the following ingredients (for 6 servings):

  • 2 Tbsp. oil
  • 2 chayote
  • 1 medium onion, diced
  • 1 carrots, peeled and sliced
  • 3 small cloves of garlic, peeled
  • 3 zucchini, sliced
  • Half a kilo of ripe tomatoes
  • 5 leaves of Swiss chard or spinach, diced
  • Salt and pepper
  • 2 corn cobs, soft
  • One sprig of mint
  • 5 c. water
  • 3 potatoes, peeled and sliced
  • 3 odds and ends from the chicken, or remaining pieces (if you want a vegetarian option, leave this ingredient out)

Heat the oil over low heat in a large pot.  Saute the onions and garlic until golden.  Blend the tomato with water and pour into the pot.  Cook for a few minutes until it slightly changes color.  Season.  Add the mint, the vegetables, and lastly, the chicken pieces.  Bring to a boil for a few minutes, occasionally adding water.  Cover and allow to cook for 20 minutes.  It might need more salt, so you should try it beforehand.

Soup 3

Vegetable Soup: Recipe 4

This vegetable soup recipe is French, very tasty, and can be enjoyed as an appetizer.  Or, if you’re dieting, this could be a stronger dish.  You’ll need the following for 6 servings:

  • 2 onions, diced
  • 3 cloves of garlic, thinly diced
  • 1 1/2 peppers, seeded and diced
  • 300 grams of spinach
  • 3 Tbsp. butter
  • 1 handful of watercress, diced
  • 1 liter of broth, you could use chicken or vegetable (homemade or purchased)
  • 1 Tbsp. salt
  • 4 c. water
  • Pepper to taste
  • 3 large carrots, peeled and diced
  • Extra-virgin olive oil
  • 3 cambray onions, diced
  • Red wine or balsamic vinaigrette

Saute the onion and garlic with some butter until golden, over medium heat.  This will take about 5 minutes.  Add the chosen broth, the water, carrots, cambray onions, peppers, spinach and watercress.  Bring to a boil and reduce heat.  Cook for half an hour, which is how long it should take for the carrots to soften.  Remove from heat and allow to cool for approximately 30 minutes.  Blend into a puree or a soft cream.  Return contents to the pot and heat on low heat for 15 minutes before serving with a bit of olive oil and vinaigrette.  

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