Versatile Veg Soup Recipes

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VERSATILE VEG SOUP



Versatile veg soup image

A basic soup recipe that can be adapted to whatever needs using up in the fridge

Provided by Good Food team

Categories     Lunch, Soup

Time 25m

Number Of Ingredients 5

200g chopped vegetables such as onions, celery and carrots
300g potatoes, cubed
1 tbsp oil
700ml stock
crème fraîche and fresh herbs, to serve

Steps:

  • Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.
  • Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to one month.

Nutrition Facts : Calories 218 calories, Fat 7 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium

CUSTOMIZABLE VEGETABLE SOUP



Customizable Vegetable Soup image

Use our choose-your-own-adventure formula to make a big batch of soup starring any vegetables you please. Use vegetable broth or water to make it vegetarian, and omit the Parmesan to make it vegan. Check out our step-by-step guide.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Yield Makes 10 cups

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup chopped onion or other allium (leeks, shallots, scallions)
1 tablespoon minced garlic (from 3 cloves)
3/4 cup diced carrot
1/2 cup diced celery
Kosher salt
1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
1 tablespoon tomato paste, optional
1 Parmesan rind (optional), plus finely grated Parmesan for serving
2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
8 cups low-sodium chicken or vegetable broth, or water
1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
Fresh herbs, such as flat-leaf parsley or basil, for serving
Simple Crostini, for serving

Steps:

  • In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.
  • Stir in oregano or thyme and/or tomato paste or Parmesan rind.
  • Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.
  • Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.
  • Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.
  • Ladle soup into bowls. Drizzle with oil; sprinkle with Parmesan and herbs. Serve with crostini.

QUICK AND VERSATILE VEGETABLE SOUP



Quick and Versatile Vegetable Soup image

Make and share this Quick and Versatile Vegetable Soup recipe from Food.com.

Provided by Raelene

Categories     < 4 Hours

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 onion, chopped
1 (28 ounce) can stewed tomatoes
1 cup carrot, chopped
1/2 cup green pepper, chopped
4 dried dried Chinese mushrooms, soaked & chopped
4 stalks celery, chopped
1 (10 ounce) can mixed beans
2 cups non fat chicken stock
1 tablespoon dry onion soup mix
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Steps:

  • Soak Mushrooms in hot water for 20 minutes, drain remove stem and chop.
  • Chop all vegetables and put in large pot with all ingredients except mushrooms and beans.
  • Bring to a boil, reduce heat add mushrooms and beans and let simmer until vegetables are cooked.
  • You can choose the vegetables to your own taste and even omit beans.

Nutrition Facts : Calories 136.3, Fat 2.1, SaturatedFat 0.5, Cholesterol 3.6, Sodium 988.1, Carbohydrate 26.4, Fiber 4.5, Sugar 15.2, Protein 6.2

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