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+ servings
vegetable soup

Easy to make vegetable soup

It is one of the most comforting meals and suits every season as all available vegetables are good to use.
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Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Soup
Cuisine International
Servings 4 people
Calories 128 kcal

EQUIPMENT (click pictures for details)

Large cooking pot
Ladle
Chef knife

Ingredients
 
 

  • 1 pc carrot
  • 1 pc potato
  • 1 pc turnip or daikon
  • 1 pc celery stalk
  • ¼ pc Chinese cabbage
  • 1 pc small broccoli
  • 1 pc small cauliflower
  • 1 pc garlic clove
  • 2 pcs shallots or 1 small onion
  • 60 gr sliced snow peas
  • 60 gr green peas
  • 1200 ml chicken stock or vegetable stock
  • Fresh coriander

Instructions
 

  • Prepare and cut all vegetables into bite sized pieces first.
    cut vegetables
  • Sweat the shallots, garlic, carrot and celery for 3-4 minutes over a medium to low heat until soft. Add a pinch of salt.
    suer veggies for vegetable soup
  • Add the stock and bring to the boil.
    add stock to veggies
  • Add the potatoes, turnips, cabbage and cook for 5 minutes.
    add cauliflower in soup
  • Add the cauliflower, broccoli, and peas and cook for another 4-5 minutes or until tender and cooked. All vegetables should still be slightly firm but not mushy.
    add beans in soup
  • Season to taste.
    vegetable soup

Notes

  • Sweating or to ‘suer’ the first vegetables helps to soften them and enhance their flavour.
  • A small pinch of salt at the beginning of the cooking process builds more flavour than adding it at the end.
  • Do not overcook the vegetables and preserve the natural and vibrant colours.
  • If the vegetables are mushy then blend the vegetables to obtain a great mixed creamy soup.

Nutrition for 1 portion

Calories: 128kcalCarbohydrates: 14gProtein: 9gFat: 4gCholesterol: 9mgSodium: 431mgFiber: 1gSugar: 6gVitamin A: 331IUVitamin C: 16mgCalcium: 20mgIron: 1mg
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