Fresh or frozen vegetables added in steaming broth is what a soup is all about. Vegetable soups are easy to make, easy to digest and can be an excellent alternative to a boring everyday meal. It can be a healthy seven O'clock meal too, most evenings. Most people think that soups are tedious culinary work. All that vegetable cleaning and chopping, and boiling in water, until it is done. But then you really haven't experimented much when it comes to soup. Easy healthy vegetable soups with minimal preparation time is what you will get as you scroll down.
While preparing soup, get all the ingredients ready and assembled. It is preferable to use fresh vegetables and herbs for making most of the following soups. Frozen can be substituted for fresh, if fresh is not at hand.
Recipe 1
Ingredients
- Carrot, 2 cups
- Fresh red juicy tomatoes, chopped, 2 cups
- Fresh rosemary, 1 tsp
- Milk, ½ cup
- Minced garlic, 1 clove
- salt and pepper, to taste
- Water, 3 cups
Boil garlic, carrots and tomatoes in the large stockpot with water, until carrot is soft. Remove from heat and puree the consistency. Transfer carrot and tomato puree to the pot, add milk and seasoning. Serve hot with some rosemary sprinkled.
Recipe 2
Ingredients
- Corn kernels, 2 ears
- Chopped tomatoes, 4 cups
- Vegetable broth, 2 quarts
- Diced potatoes, 2 cups
- Carrot roundels, 2 cups
- Chopped green beans, 2 cups
- Chopped leeks (white only), 2 cups
- Minced garlic, 2 tbsp
- Chopped fresh parsley leaves, ¼ cup
- Olive oil, 4 tbsp
- Freshly squeezed lemon juice, 2 tsp
- Salt and pepper, to taste
In a large pot, heat the olive oil medium-low heat. Add the leeks and minced garlic, and stir fry until softened. Add the potatoes, carrots and green beans, continue stirring for 5-7 minutes. Add vegetable broth, bring it to a boil and simmer. After simmering it for five minutes, add corn kernels and tomatoes. Season it. Reduce heat to low, cover and simmer until the vegetables are cooked and soft. Remove from heat. Add fresh chopped parsley and lemon juice, and serve hot.
Recipe 3
Ingredients
- Vegetable broth, 15 ounces
- Diced onion, 1
- Parsley, 3 sprigs
- Fresh thyme, 2 sprigs
- Chopped onion, 1
- Crushed garlic, 4 cloves
- Rinsed, drained, almost cooked brown lentils, 1½ cup
- Sliced Swiss Chard, 1 pound
- Chopped fresh cilantro, 3 tbsp
- Bay leaf, 1
- Water, 4 cups
- Olive oil, 2 tbsp
- Lemon juice, ½ cup
- Salt and pepper, to taste
In a large stockpot, add vegetable stock, add water, ½ cup chopped onion, thyme, parsley and bay leaf. Bring it to a boil, reduce heat and simmer for ten minutes. Strain and reserve liquid for soup. Add in the lentils, cover and let it simmer for 10-15 minutes. Meanwhile in a skillet, heat olive oil, add onion and garlic, and sauté until soft. Stir in Swiss chard, until leaves have cooked. Spoon in the sautéed vegetables to stockpot with lentils. Add chopped fresh cilantro and season with salt and pepper. Allow it to simmer for another 5-10 minutes. Add fresh lemon juice before serving soup hot.
Vegetable soups can be made with a variety of healthy fresh seasonal vegetables and spiked with healthy herbs. For an extra flavor, add some pats to it, and serve with bread, to make a simple soup into a wholesome hearty meal.
