Vegetable Soup: 4 Delicious Recipes

A vegetable soup is ideal for the winter, to keep the cold, for your diet or to make your children eat vegetables.

There are hundreds of recipes to prepare a good and traditional vegetable soup and enjoy it as our grandmothers used to make.

Vegetable Soup Recipes

Recipe 1

To make this vegetable soup you need the following ingredients:

• A cup and a half of chicken stock
• 320 grams of tomato juice with vegetables
• 230 ml of water
• A large potato, peeled and chopped
• Two peeled and sliced ​​carrots
• 400 grams of canned tomatoes with their juice
• 2 cut celery stalks
• 100 grams of pods
• 150 grams of green corn
• Granulated Chicken Broth
• Salt and pepper to taste

In a large pot, place the broth with tomato juice, water, potato, carrot, celery, tomato, corn and green beans. Season with salt and pepper and add the chicken stock. Bring to a boil and cook for 30 minutes over low heat. It’s ready when the vegetables are tender.

Recipe 2

This julienned vegetable soup is a recipe that you certainly tried when you were little and your grandmother prepared it. You need the following ingredients:

• 1 tomato
• 3 cloves of garlic
• a teaspoon of paprika
• 3 tablespoons of extra virgin olive oil.
• a big onion
• two carrots
• 50 grams of celery
• 50 grams of leeks.
• 50 grams of turnip
• ¼ of white cabbage
• Salt and pepper to taste
• Two tablespoons of chopped parsley
• 1 branch of coriander
• Nutmeg

Wash all vegetables thoroughly and peel as needed. You can also add other vegetables to this soup, such as squash, beans, cauliflower, fennel or kale. Although it is a winter dish, it can also be eaten in summer. Cut all vegetables (except tomatoes) to julienne and very fine so that it takes less time to prepare. They should be in thin, elongated strips, as close to each other as possible.

Wash and chop the parsley. Peel and garlic and cut into small slices. Cut the tomato into cubes. In a large saucepan, heat the oil and add the garlic. Saute until golden, stirring with a wooden spoon. Sprinkle the paprika. Then add all vegetables (except tomatoes and parsley). Saute for 2 to 3 minutes, add water, cook for 30 minutes, season and add nutmeg. Cook until all vegetables are tender.

Recipe 3

This recipe is really delicious in addition to being enriched by chicken pieces, while the vegetables give you a lot of nutrients. The necessary ingredients (for 6 servings) are:

• two spoons of oil
• 2 chuchus, peeled and in pieces
• a medium chopped onion
• 3 peeled carrots cut into strips
• 3 cloves of peeled garlic
• 3 zucchinis in strips
• half a kilo of ripe tomato
• 5 chopped chard or spinach leaves
• Salt and pepper
• 2 green corns
• 1 sprig of mint
• 5 cups of water
• 3 peeled potatoes cut into strips
• 3 chicken giblets or pieces (if you want a vegetarian option, do not use this ingredient)

Heat the oil over low heat in a large saucepan. Brown the onion and garlic. Beat the tomato with water in a blender and then place this mixture in the pan. Cook for a few minutes until it changes a little color. Season. Add the mint, greens and finally the chicken pieces. Simmer for a few minutes and add a little water from time to time. Cover and cook for 20 minutes. If you need to add more salt.

Recipe 4

This vegetable soup recipe is French style. It’s really tasty and can be enjoyed as a starter or, if you’re on a diet, as a main course. You need the following ingredients:

• two chopped onions
• 3 finely chopped garlic cloves
• One pepper and a half chopped and seedless
• 300 grams of spinach
• 3 tablespoons of butter
• 1 bunch of chopped watercress
• 1 liter of broth, can be chicken or vegetables (homemade or purchased)
• a tablespoon of salt
• 4 cups of water
• pepper to taste
• 3 large peeled and chopped carrots

• Extra virgin olive oil
• 3 chopped chives
• Red wine or balsamic vinegar

Saute the onion and garlic with butter over medium heat until golden. This will take about five minutes. Add the chosen stock, cups of water, carrots, chives, pepper, spinach and watercress. Let it cook until it boils. Cook for half an hour, which is the time it takes for the carrots to become soft. Then remove from heat and let it cool for about 30 minutes. Mix until puree or smooth cream. Return contents to pan and heat over low heat for 15 minutes before serving with a dash of oil and vinegar.

Images: Courtesy of Andres Rodriguez, Pattie, Scott Veg and rusvaplauke.