20 Healthy and Easy Vegetable Soup Recipes to Try at Home

Of course, vegetable soups don’t seem like the most exciting choice on the menu, however, they can be customised to suit your tastes. Best of all, most soups can be made using leftover ingredients at home which helps to reduce food waste and allows you to create a delicious meal instead!

1. Chickpea and Vegetable Weekend Winter Soup

Chickpea and Vegetable Weekend Winter Soup
© nata_vkusidey, AdobeStock

A perfect dish for those cold winter months, this chickpea and vegetable combo makes the ideal soup pairing. Great for lazy weekends, this soup tastes amazing and doesn’t take long to prepare either.

Cooking Time: 35 minutes.
Yield: 4 servings.

Ingredients:

  • 200g of Tinned Chickpeas
  • 2 Diced Carrots
  • 2 Diced White Onions
  • 2 Diced Sweet Potatoes
  • 200g of Tinned Tomatoes
  • 6 Crushed Garlic Cloves
  • 1 Pint of Vegetable Stock
  • 1 Pint of Water
  • 100g of Roughly Chopped Green Beans
  • 100g of Diced Vine Tomatoes
  • 50g of White Wine
  • 3 Tablespoons of Chopped Rosemary
  • 4 Tablespoons of Vegetable Oil
  • 3 Tablespoons of Crushed Chili Flakes
  • 100g of Chopped Spinach or Kale Leaves
  • 4 Tablespoons of White Wine Vinegar
  • Salt and Pepper for Seasoning

Directions:

  1. In a deep soup pan or cooking pot, heat the oil. Add the onions to the pot and cook for 5-8 minutes. Continuously stir and season the onions well.
  2. Mix in the sweet potato and carrots and cook for 2-3 minutes. Then, pour in the wine and reduce for 30-60 seconds.
  3. Add the rosemary, tomatoes, chili flakes, and garlic, then pour in the stock and water. Boil the soup mixture and reduce the heat.
  4. Put a lid over the pot and cook for 15-20 minutes.
  5. Add the chickpeas, vine tomatoes, and green beans to the pot and cook for an additional 15-20 minutes.
  6. Stir in spinach or kale, vinegar, salt, and pepper. Combine well and serve hot.

2. Spicy Pepper and Vegetable Soup

Spicy Pepper and Vegetable Soup
© M.studio, AdobeStock

This soup packs a punch. It has lots of rich flavours and is incredibly easy to make. The jalapenos are the hidden gem in this dish.

Cooking Time: 30-35 minutes.
Yield: 2-3 servings.

Ingredients:

  • 5 Diced Red Bell Peppers
  • 3 Sliced and Deseeded Jalapenos
  • 2 Chopped Carrots
  • 1 Tablespoon of Vegetable Oil
  • 2 Crushed Garlic Cloves
  • 100g of Cubed Swede
  • 2 Small Red Onions
  • 500ml of Vegetable Stock
  • 500ml of Water
  • 4 Tablespoons of Crushed Chili Flakes
  • 200g of Tinned Chopped Tomatoes
  • 2 Tablespoons of Chopped Thyme
  • 50ml of Cream
  • Salt and Pepper for Seasoning

Directions:

  1. In a deep pan, heat the oil and mix in the carrots, swede, diced peppers, and jalapenos. Cook on a medium heat for 8-10 minutes and season well.
  2. Add the garlic and onions to the pan and cook for 3-5 minutes, before adding the vegetable stock, water, chili flakes, and tinned tomatoes. Cover with a lid and cook on a medium temperature for 15 minutes.
  3. Remove the pan from the heat and use a stick blender to blitz the soup until the peppers are fully condensed.
  4. Stir in the cream and chopped thyme, mix in more chili flakes, and put back on the heat. Gently warm through for 2-3 minutes at a medium temperature and serve with a crusty roll.
  5. Add more cream if the soup is too hot.

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3. Ginger, Coriander, and Carrot Vegetable Soup

Ginger, Coriander, and Carrot Vegetable Soup
© fahrwasser, AdobeStock

This soup has a wonderful kick to it. Subtle hints of ginger combine with the carrot and coriander mixture very well. It’s a dish to enjoy.

Cooking Time: 30-35 minutes.
Yield: 2-4 servings.

Ingredients:

  • 250g of Chopped Carrots
  • 500ml of Vegetable Stock
  • 250g of Chopped Coriander
  • 1 Sliced Cucumber
  • 2 Diced White Onions
  • 5 Tablespoons of Minced Ginger
  • 3 Tablespoons of Sunflower Oil
  • 3 Minced Garlic Cloves
  • 125g of Coconut Milk
  • Salt and Pepper for Seasoning

Directions:

  1. Heat oil in a deep pan and mix in the onions and garlic. Cook for 3-5 minutes or until the onions have softened.
  2. Mix in the stock, milk, cucumber, ginger, and carrots. Season well and cook for 15 minutes at a medium temperature or until the carrots have softened.
  3. To condense the soup into a creamy soup, use a blender. If you don’t want to condense the soup, you can serve it as a thick soup instead with chunky vegetables.

4. Creamy Tomato and Basil Vegetable Soup

Creamy Tomato and Basil Vegetable Soup
© shaiith, AdobeStock

There is no easier vegetable soup to make than tomato and basil. It’s simple but very tasty and creates a wonderful balance between the basil and tomato flavours.

Cooking Time: 15-20 minutes.
Yield: 4-6 servings.

Ingredients:

  • 750g of Tinned Tomatoes
  • 12 Fresh Chopped Tomatoes
  • 750ml of Vegetable Stock
  • 250g of Chopped Basil
  • 2 Tablespoons of Unsalted Butter
  • 200ml of Sour Cream
  • 2 Teaspoons of Sugar
  • 4 Crushed Garlic Cloves
  • 2 Tablespoons of Paprika
  • Salt and Pepper for Seasoning

Directions:

  1. In a deep cooking pot, melt the butter and soften the garlic for 2-3 minutes.
  2. Pour in the fresh and tinned tomatoes, sugar, vegetable stock, half of the basil, paprika, salt, and pepper. Simmer the mixture for 12-15 minutes.
  3. Stir thoroughly to break up the tomatoes and use a stick blender to blitz the soup.
  4. Slowly pour in the sour cream as you blitz. Continue to blitz until a smooth texture is achieved.
  5. Heat the soup on a low heat for 2-3 minutes or serve chilled.
  6. Serve with the remaining basil.

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5. Spicy Lentil and Vegetable Soup

Spicy Lentil and Vegetable Soup
© nesavinov, AdobeStock

On those cold winter evenings, what better to warm you up than spicy lentil and vegetable soup? Packed with heart-healthy vegetables, this dish is perfect for any time of year. This soup can also be reheated or frozen for convenience.

Cooking Time: 45 minutes.
Yield: 4 servings.

Ingredients:

  • 2 Chopped Red Onions
  • 4 Chopped Carrots
  • 250g of Roughly Chopped Tomatoes
  • 25ml of Olive Oil
  • 500g of Lentils
  • 4 Tablespoons of Crushed Chili Flakes
  • 2 Teaspoons of Chopped Thyme
  • 5 Minced Garlic Cloves
  • 3 Teaspoons of Ground Cumin
  • 750ml of Vegetable Stock
  • 250ml of Water
  • 1 Teaspoon of Crushed Chili Flakes
  • 100g of Finely Chopped Kale
  • 1 Teaspoon of Ground Ginger
  • 3 Sliced Jalapenos (With Seeds)
  • 4 Chopped Chili Peppers (With Seeds)
  • Salt and Pepper for Seasoning

Directions:

  1. Gently heat the oil in a deep pan and mix in the carrots and onions. Stir frequently and cook for 5-7 minutes or until they’ve softened.
  2. Mix in the thyme leaves, garlic, ginger, and cumin, and gently cook for 2 minutes. Then, mix in the tomatoes and stir thoroughly. Cook the mixture for 3-5 minutes.
  3. Pour the stock, water, and lentils into the pan and season generously with pepper and salt. Stir in half of the chili peppers, kale, jalapenos, and half of the chili flakes and bring to a boil.
  4. Cover the pot and simmer for 20-25 minutes on a medium heat.
  5. Puree the soup with a blender for 1-2 minutes. You can puree the soup fully or partially, depending on the type of soup consistency preferred.
  6. Return the soup to the heat and mix in the remaining chili peppers and jalapenos. Heat for 4 minutes on a low heat.
  7. Garnish with chili flakes on top.

6. Beet and Red Cabbage Vegetable Soup

Beet and Red Cabbage Vegetable Soup
© irinagrigorii, AdobeStock

An interesting combo, and not one you might have tried before, this delicious vegetable soup is a great option for dinner or lunch. This is one to try out at home.

Cooking Time: 40-45 minutes.
Yield: 4-6 servings.

Ingredients:

  • 1 Chopped Red Cabbage
  • 400g of Sliced Beetroot
  • 2 Tablespoons of Sunflower Oil
  • 2 Teaspoons of Crushed Flax Seeds
  • 2 Chopped White Onions
  • 3 Diced Carrots
  • 3 Diced Parsnips
  • 1 Pint of Vegetable Stock
  • 3 Tablespoons of Apple Cider Vinegar
  • 100ml of Cream
  • 1 Sliced Baguette
  • Salt and Pepper for Seasoning

Directions:

  1. Heat the oil in a deep soup or cooking pan.
  2. Add the onions and cook on a low heat for 5-7 minutes.
  3. Stir in the flax seeds and gently roast for 2-3 minutes.
  4. Mix in the cabbage, carrots, beetroot, and parsnips and stir vigorously. Pour in 2 tablespoons of vinegar and cook for 15 minutes on a medium heat. Stir every now and again to prevent sticking.
  5. Pour the vegetable stock into the pan and season with pepper and salt. Bring the soup to a boil, then lower the cooking temperature. Pour in the remaining vinegar and cover the pan with a lid. Cook for 20-25 minutes.
  6. Once ready, stir the cream into the soup and serve with the baguette slices.

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7. Creamy Mushroom Soup

Creamy Mushroom Soup
© dinasaeed, AdobeStock

This is a simple dish that focuses on one key vegetable – mushrooms. You can’t go too wrong with mushroom soup, and it really is one of the best vegetable soups to try. It’s quick, easy to make, and full of flavour.

Cooking Time: 30-40 minutes.
Yield: 4 servings.

Ingredients:

  • 300g of Chopped Shiitake or Button Mushrooms
  • 600g of Sliced Chestnut Mushrooms
  • 40g of Unsalted Butter
  • 3 Chopped Onions
  • 1 Teaspoon of Olive Oil
  • 5 Crushed Garlic Cloves
  • 200ml of Cream
  • 1 Tablespoon of Chopped Basil
  • 1 Pint of Vegetable Stock
  • Salt and Pepper for Seasoning

Directions:

  1. In a deep cooking pot, add the oil and butter and melt on a low-to-medium heat.
  2. When the butter has melted, mix in the mushrooms and onions, and lightly fry until the onions have softened, or for around 5-7 minutes.
  3. Season the mushrooms and turn up the heat. Continue to fry for 8-10 minutes.
  4. Add the garlic to the pan and cook for 2-3 minutes, before pouring in the vegetable stock.
  5. Bring the stock to a boil, then simmer on a reduced heat for 6-8 minutes. Then, remove the pan from the heat and use a stick blender to blitz the soup for 2-3 minutes or until the soup is smooth and creamy.
  6. Put the soup back on the heat and warm through for 2 minutes if necessary.
  7. Finish with a generous sprinkle of basil.

8. Thick Potato and Leek Vegetable Soup

Thick Potato and Leek Vegetable Soup
© Ildi, AdobeStock

This soup is very easy to make and combines simple flavours to create a wonderful dish. It is one to savour.

Cooking Time: 30-40 minutes.
Yield: 8 servings.

Ingredients:

  • 4lbs of Peeled and Cubed Potatoes
  • 4 Chopped White Onions
  • 3 Chopped Carrots
  • 7 Chopped Leeks
  • Water
  • 1 Litre of Vegetable Stock
  • 4 Crushed Garlic Cloves
  • 4 Tablespoons of Hot English Mustard
  • 250g of Lentils
  • 2 Teaspoons of Sunflower Oil
  • 2 Tablespoons of Chopped Basil Leaves
  • Salt and Pepper for Seasoning

Directions:

  1. Pour the oil into a deep soup pan and gently heat for 60 seconds before mixing in the garlic and lightly frying for 2-3 minutes.
  2. Add the potatoes, onions, carrots, leeks, and lentils to the pan and fill with water – just enough to cover the vegetables. Pour in the stock and season well.
  3. Give the soup a thorough stir then cover with a lid. Cook on a medium heat and 15 minutes or until half of the liquid reduces.
  4. Uncover the soup and stir in the mustard. Add the remaining stock and cook with the lid on for another 10-15 minutes.
  5. Top with the basil leaves.

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9. Chunky Spring Vegetable Soup

Chunky Spring Vegetable Soup
© Sea Wave, AdobeStock

Packed with fresh vegetables, this is a deceptively easy dish to create at home. the chunky vegetables add a little more texture to the soup and can make a very filling meal.

Cooking Time: 20-25 minutes.
Yield: 4 servings.

Ingredients:

  • 2 Diced Onions
  • 2 Sliced Celery Sticks
  • 150g of Peas (Frozen or Fresh)
  • 4 Chopped Garlic Cloves
  • 5 Chopped Leeks
  • 150g of Chopped Carrots
  • 50g of Chopped Mint Leaves
  • 300g of Sliced and Halved Baby Potatoes
  • 1 Litre of Vegetable Stock
  • Salt and Pepper for Seasoning

Directions:

  1. Pour the stock into a deep cooking pot and bring to a boil.
  2. Add the carrots, leeks, garlic, onions, and celery to the pot and bring to a boil once again.
  3. Season generously with salt and mix in the potatoes.
  4. Stir well to combine and at a medium temperature, allow the mixture to simmer for 15-20 minutes.
  5. Stir in the peas and cook for 3-5 minutes.

10. Homemade Onion and Pepper Vegetable Soup

Homemade Onion and Pepper Vegetable Soup
© olepeshkina, AdobeStock

Onions and peppers go well together, and this soup won’t be a disappointment. It’s refreshing and super tasty.

Cooking Time: 25-30 minutes.
Yield: 4 servings.

Ingredients:

  • 3 Chopped White Onions
  • 200g of Chopped Spring Onions
  • 1 Litre of Vegetable Stock
  • 100g of Baby Spinach
  • 4 Deseeded and Sliced Red Chili Peppers
  • 2 Tablespoons of Sunflower Oil
  • Salt and Pepper for Seasoning

Directions:

  1. In a large pan, heat the oil.
  2. Add the leeks, onions, salt, and pepper to the pan and cook for 5-7 minutes on a low heat.
  3. Pour the stock into the pan and bring to a boil. Reduce the heat and simmer the soup for 15-20 minutes.
  4. Mix in the torn spinach and combine well with a spoon. Cook for 1-2 minutes or until the spinach begins to wilt.
  5. Remove the soup from the heat and add the mixture to a blender. Blitz until smooth.
  6. For a thinner soup, add water. If a thicker consistency is desired, blitz for 20-30 second intervals.

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11. Creamy Vegetable Soup

Creamy Vegetable Soup
© SerPhoto, AdobeStock

Great for lunch, dinner, or as a lazy day treat. This soup is tasty and can be adapted to suit whatever leftover ingredients you have at home too.

Cooking Time: 25-30 minutes.
Yield: 4-6 servings.

Ingredients:

  • 600g of Peeled and Cubed Potatoes
  • 400g of Cubed Carrots
  • 300g of Sliced Leeks
  • 200g of Chopped Celery
  • 2 Diced Onions
  • 150g of Sweetcorn
  • 350g of Roughly Chopped Cauliflower
  • 2 Tablespoons of Olive Oil
  • 1 ½ Pints of Vegetable Stock
  • 150ml of Milk
  • 150ml of Cream
  • Salt and Pepper for Seasoning

Directions:

  1. In a deep soup pot, heat the oil at a low temperature, then mix in the onions. Soften the onions for 5 minutes.
  2. Add the leeks, potatoes, carrots, cauliflower, celery, and sweetcorn, and cook for 5-6 minutes on a medium heat. Stir frequently.
  3. Pour in the stock and allow the mixture to gently simmer for 20-25 minutes.
  4. Remove the soup from the heat and carefully pour it into a blender. Blitz the vegetables for 1-2 minutes or until the texture is smooth. A stick blender or food processor can also be used.
  5. Pour the soup back into the pot and stir in the cream and milk. Combine and heat at a low temperature for 2 minutes more.

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12. Mixed Vegetable Soup

Mixed Vegetable Soup
© Emilian, AdobeStock

Hearty and great for any occasion, this soup is a delight.

Cooking Time: 30-35 minutes.
Yield: 4-6 servings.

Ingredients:

  • 4 Chopped Carrots
  • 2 Chopped Onions
  • 2 Tablespoons of Olive Oil
  • 1 Chopped Cauliflower
  • 125g of Chopped Broccoli Florets
  • 1 Chopped Leek
  • 2 Bay Leaves
  • 2 Peeled and Chopped Sweet Potatoes
  • 2 Tablespoons of Chopped Thyme
  • 250g of Tinned Chopped Tomatoes
  • 200g of Chopped Kale
  • Salt and Pepper for Seasoning

Directions:

  1. In a deep soup pan, heat the oil and mix in the carrots, celery, and onions. Fry the onions for 5-7 minutes on a low heat.
  2. Mix in the potatoes, leek, bay leaves, tomatoes, cauliflower, broccoli, and thyme.
  3. Fill the pan with water and ensure all of the vegetables are covered. Season with pepper and salt and stir thoroughly to mix the ingredients.
  4. Boil the water and cover with a lid. Reduce the heat and allow the soup to simmer for 20-25 minutes on a low heat.
  5. Mix in the kale and blitz the soup with a blender until the desired consistency is achieved.
  6. If cold, heat the soup up in the pan for 2 minutes.

13. Easy Winter Vegetable Soup

Easy Winter Vegetable Soup
© tynza, AdobeStock

Summer or winter, this soup is a delicious dish to try at home. It’s great for those days you want to sit back and enjoy some comfort food. This dish is an ideal option for all the family.

Cooking Time: 40-45 minutes.
Yield: 6-8 servings.

Ingredients:

  • 3 Cloves of Minced Garlic
  • 4 Tablespoons of Vegetable Oil
  • 4 Chopped Carrots
  • 2 Chopped Onions
  • 2 Chopped Celery Sticks
  • 2 Peeled and Chopped Parsnips
  • 3 Peeled and Chopped Potatoes
  • 2 Peeled and Chopped Sweet Potatoes
  • 2 Tablespoons of Chopped Thyme
  • 500g of Tinned Tomatoes
  • 750ml of Vegetable Stock
  • 300g of Chopped Cabbage
  • 200g of Torn Spinach Leaves
  • 2 Teaspoons of Paprika
  • Salt and Pepper for Seasoning

Directions:

  1. Heat oil in a deep pan and mix in the carrots, parsnips, onions, sweet potatoes, potatoes, and celery. Cook for 15 minutes on a low heat and stir frequently to combine.
  2. Mix in the thyme and garlic and cook for 2-3 minutes.
  3. Add in the stock and tomatoes and stir thoroughly to combine them together.
  4. Bring the mixture to a boil, then reduce the heat and allow the soup to simmer for 20-25 minutes.
  5. Add the spinach, cabbage, and paprika to the soup and cook for 5-7 minutes.

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14. Tasty Farmhouse Vegetable Soup

Tasty Farmhouse Vegetable Soup
© svetlana, AdobeStock

A great dish with an Irish twist. This soup is one to enjoy.

Cooking Time: 35 minutes.
Yield: 8-10 servings.

Ingredients:

  • 2 Minced Garlic Cloves
  • 2 Diced Onions
  • 2 Chopped Leeks
  • 2 Tablespoons of Butter
  • 2 Pints of Vegetable Stock
  • 4 Chopped Celery Stalks
  • 5 Sliced Carrots
  • 4 Diced Potatoes
  • 125ml of Cream
  • Salt and Pepper for Seasoning

Directions:

  1. In a deep pot, melt the butter on a medium heat.
  2. Mix in the onions, potatoes, garlic, and leeks and fry for 3-4 minutes. Then, sweat for 7 minutes by covering the pot with a lid.
  3. Add the celery, stock, and carrots to the pot and simmer until the vegetables are tender or for 20-25 minutes on a low-to-medium heat.
  4. Pour in the cream and stir vigorously to combine well.
  5. Season the soup generously with salt and pepper and blitz with a blender until the consistency is thick and creamy.

15. Squash and Vegetable Soup with Grated Parmesan

Squash and Vegetable Soup with Grated Parmesan
© FomaA, AdobeStock

While soup with cheese might not initially appeal to everyone, it does make a great dish. This is a soup worth trying.

Cooking Time: 45 minutes.
Yield: 4 servings.

Ingredients:

  • 2 Diced Onions
  • 2 Chopped Leeks
  • 2 Tablespoons of Minced Garlic
  • 2 Tablespoons of Onion Powder
  • 75g of Chopped Carrots
  • 100g of Chopped Celery
  • 3 Tablespoons of Olive Oil
  • 2 Teaspoons of Chopped Basil
  • 2 Tablespoons of Tomato Puree
  • 150g of Cubed Squash
  • 25g of Grated Parmesan Cheese
  • Salt and Pepper for Seasoning
  • 1 ½ Pints of Vegetable Stock
  • 125g of Peas
  • 200g of Lentils

Directions:

  1. Heat oil in a deep soup pan and mix in the garlic, onion powder, onions, celery, squash, and carrots, and season thoroughly. Cook for 3-5 minutes and stir frequently.
  2. Add the tomato puree, basil, stock, and lentils, and bring the mixture to a boil. Simmer for 5-7 minutes, then mix in the peas.
  3. Cook for another 5 minutes and turn down the temperature.
  4. Add in the lentils and simmer at a medium-to-high temperature for 20-25 minutes.
  5. Serve the thick soup with a generous helping of parmesan cheese on top.

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16. No-Fuss Vegetable Soup

No-Fuss Vegetable Soup
© Jenifoto, AdobeStock

This is a delicious soup that will have even the fussiest eaters dancing for joy.

Cooking Time: 25 minutes.
Yield: 4 servings.

Ingredients:

  • 4 Sliced Carrots
  • 2 Diced Onions
  • 2 Tablespoons of Olive Oil
  • 2 Sliced Leeks
  • 2 Sliced Parsnips
  • 2 Cubed Potatoes
  • 750ml of Vegetable Stock
  • Salt and Pepper for Seasoning

Directions:

  1. In a deep pan, heat the oil, then add the leeks and onions. Cook the leeks and onions for 5 minutes and put the lid over it.
  2. Mix in the parsnip, potatoes, and carrots, and stir frequently.
  3. Pour the stock into the pan and bring to a boil. Simmer for 15-20 minutes.
  4. Blitz the soup with a blender to create a puree-like texture, then season with salt and pepper if necessary. If you want to have thick soup, there’s no need to blitz.

17. Clear Vegetable Soup

Clear Vegetable Soup
© Анна Журавлева, AdobeStock

Light with lots of flavour, this clear vegetable soup is a treat. While you might not initially think it’s for you, it’s enjoyable.

Cooking Time: 20-25 minutes.
Yield: 2 servings.

Ingredients:

  • 150g of Chopped Spring Onions
  • 2 Teaspoons of Minced Garlic
  • 2 Teaspoons of Garlic Powder
  • 2 Teaspoons of Onion Powder
  • 2 Tablespoons of Dijon Mustard
  • 150g of Chopped Cabbage
  • 6 Chopped Red Bell Peppers
  • 6 Chopped Green Bell Peppers
  • 125g of Chopped Carrots
  • 1 Pint of Water
  • 10g of Butter
  • Salt and Pepper for Seasoning

Directions:

  1. Add the butter to a deep soup pot or pan and melt the butter.
  2. Mix in the cabbage, peppers, onions, carrots, onion powder, garlic powder, minced garlic, and the Dijon mustard. Cook for 1-2 minutes or until the mustard has infused into the vegetables.
  3. Pour in the water so that it just covers the vegetables. Bring the soup to a boil, then reduce the heat.
  4. Cover the soup and cook for 20-25 minutes on a medium heat.
  5. When ready, finish with a sprinkle of pepper on top.

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18. Onion, Potato, and Leek Vegetable Soup

Onion, Potato, and Leek Vegetable Soup
© FomaA, AdobeStock

Onions, potatoes, and leeks are simple ingredients that most people enjoy. This soup is tasty and is perfect for reheating later.

Cooking Time: 30-35 minutes.
Yield: 6 servings.

Ingredients:

  • 4 Cubed Potatoes
  • 6 Chopped Leeks
  • 2 Minced Onions
  • 75g of Butter
  • 300ml of Milk
  • 1 Pint of Vegetable Stock
  • 2 Tablespoons of Chopped Parsley
  • 4 Tablespoons of Cream
  • Salt and Pepper for Seasoning

Directions:

  1. Add the butter to a deep cooking pot and melt on a low heat.
  2. Add in the onions, potatoes, and leeks. Stir frequently and cook for 5-7 minutes. Season well, then cover and sweat for 10-15 minutes.
  3. Pour in the milk and stock and bring to a gentle simmer. Cover the soup again and simmer for 20-25 minutes.
  4. Carefully add the soup to a blender and puree until the desired consistency is reached.
  5. Top with the parsley and a dollop of cream.

19. Simple 20-Minute Vegetable Soup

Simple 20-Minute Vegetable Soup
© marysckin, AdobeStock

A wonderful dish that doesn’t need a lot of cooking time. This simple vegetable soup has lots of wonderful ingredients that give it a rich flavour.

Cooking Time: 20 minutes.
Yield: 4-6 servings.

Ingredients:

  • 4 Tablespoons of Minced Garlic
  • 100g of Peeled and Cubed Potatoes
  • 2 Minced Onions
  • 2 Diced Celery Stalks
  • 2 Tablespoons of Olive Oil
  • 200g of Chopped Carrots
  • 200g of Chopped Parsnips
  • 1 Litre of Vegetable Stock
  • 150g of Sweetcorn
  • 150g of Peas
  • Salt and Pepper for Seasoning

Directions:

  1. Slowly heat cooking oil in a deep pan.
  2. Add the celery, onions, and carrots to the pan and cook for 5-7 minutes on a low-to-medium heat.
  3. Add the garlic to the pan and cook for 1-2 minutes.
  4. Mix in the potatoes, parsnips, and the stock and stir well to combine. Season generously and bring the soup to a boil.
  5. Add in the peas and sweetcorn and reduce the heat. Let the soup simmer for 15 minutes.

20. Chunky Vegetable Soup

Chunky Vegetable Soup
© Ildi, AdobeStock

A delicious soup with lots of flavour. Chunky vegetable soup takes things to the next level and doesn’t require a lot of hands-on cooking time either.

Cooking Time: 50 minutes.
Yield: 6-8 servings.

Ingredients:

  • 50g of Salted Butter
  • 2 Tablespoons of Minced Garlic
  • 200g of Chopped Spring Onions
  • 200g of Diced Carrots
  • 350g of Squash
  • 2 Tablespoons of Paprika
  • 2 Teaspoons of Cayenne Pepper
  • 2 Teaspoons of Sea Salt
  • 2 Teaspoons of Black Pepper
  • 50g of Chopped Coriander
  • 1 Pint of Vegetable Stock
  • 100g of Cubed Potatoes
  • 150g of Diced Swede
  • 200g of Chopped Tomatoes
  • 50g of Chopped Chives
  • 50g of Grated Parmesan

Directions:

  1. Add the butter to a deep pan and heat gently. Once the butter has melted, mix in the garlic, onions, carrots, and squash.
  2. Cover the vegetables with a generous helping of paprika, cayenne pepper, sea salt, and black pepper. Cook for 5-7 minutes at a medium temperature.
  3. Pour in the stock and stir. Then, mix in the coriander, potatoes, swede, and chopped tomatoes. Combine well and cook for 10-15 minutes or until the potatoes are soft and tender.
  4. Stir in the bell peppers and simmer for 30 minutes.
  5. Top with the parmesan and chopped chives.
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