A thick and satisfying vegetable soup has a special position in the world of comfort food. Vegetable soups are bursting with nutrients, flavours, and colours, and they can enhance any mealtime experience. This post shares a delicious 10-vegetable soup recipe that will satisfy your hunger and nourish your body while combining flavour and health advantages. Let’s go on a delicious culinary adventure full of health and freshness!
Exploring the Ingredients:
Assorted Vegetables
Take your palate on a gastronomic journey with a variety of vibrant and nourishing veggies. The range of vegetables used, from bright bell peppers to earthy potatoes and carrots, is the secret to a delicious vegetable soup.
Vegetable Broth
Use a savoury and rich vegetable broth to add depth of flavour to your soup. Choose low-sodium options to reduce the amount of salt in your soup without sacrificing flavour.
Herbs and Spices
Add a mix of herbs and spices to your soup to enhance its flavour profile. The recipe gains warmth and complexity from the use of spices like paprika and cumin, and brightness from fresh herbs like parsley and thyme.
Tomato Base
Make sure your soup has a hearty base made of delicious tomatoes. The acidic sweetness of tomatoes lends depth and richness to any dish, whether it is made with fresh tomatoes or canned tomato puree.
Protein Boosters
Add protein-rich components to your soup, like lentils, beans, or tofu, to increase its nutritious content. These additives add to the meal’s balance while also promoting satiety.
Preparing the Soup:
Chopping and Preparing Vegetables
Wash and roughly slice the various vegetables into even pieces first. This guarantees uniform cooking and a presentable appearance. Savour every step of the cooking process as you slowly chop the vegetables.
Sautéing Aromatics
Heat the olive oil in a big saucepan over medium heat and add the aromatics (celery, onions, and garlic). To create a rich foundation for the soup, sauté them until fragrant and translucent, releasing their inherent flavours and smells.
Simmering the Soup
Add the chopped veggies and vegetable broth to the pot after the aromatics are soft. The veggies should be fork-tender and infused with the flavorful broth and seasonings when the soup is brought to a gentle simmer.
Adding Herbs and Spices
Add a splash of your preferred spices and a big handful of fresh herbs to the soup as it simmers. To get the ideal flavour balance, adjust the seasoning to suit your tastes, adding salt and pepper as needed.
Final Touches
Stir in the protein boosters and let them warm through in the simmering soup just before serving. For a pop of colour and taste, add some fresh herbs over the top of each bowl. Serve this delicious vegetable soup hot and savour its filling quality.
10 Vegetable Soup Recipe
This recipe for ten vegetable soup has an abundance of seasonings and spices to give it a robust flavour, along with a rainbow of veggies! It’s simple to prepare and loaded with healthy ingredients!
This soup was inspired by Panera Bread’s recipe for ten vegetable soup. I made a home version of their vegetable soup since it has an abundance of various vegetables! You can probably avoid going to the grocery store because it’s a quick and easy method to use almost any vegetable you have in your fridge and substitutes are straightforward!
10 Vegetable Soup Ingredients
Although this list may seem lengthy, keep in mind that there are many ways to substitute items, so don’t worry if some are missing.
- Olive oil: As the vegetables soften, a little olive oil helps bring out their flavours.
- Onion: I used a tiny yellow onion, but you could also use a couple of shallots or a white onion.
- Celery: Celery has a wonderful texture and a mild flavour that I adore adding to the soup base.
- Carrots: A small amount of carrots gives the dish a sweeter undertone.
- Poblano pepper: Although they don’t have a lot of heat, poblanos provide a dish with a mild kick.
- Red bell pepper: Any colour will do, but I enjoy the sweetness of a red bell pepper.
- Yellow bell pepper: Once again, I adore yellow bell peppers for their colour and sweetness, but any hue will do.
- Garlic: I adore the flavour of garlic, so I added a lot of it. If you’re not a huge fan of garlic, feel free to cut back.
- Soy sauce: Although it might sound a little odd, it gives the soup a salty, umami flavour.
- Red wine vinegar: A tiny bit of vinegar enhances the soup’s flavour. If necessary, feel free to use balsamic vinegar as an alternative.
- Chilli powder: A small amount of chilli powder adds flavour and heat without becoming overly hot.
- Bay leaf: I adore the rich, earthy flavour this gives to soup. Make sure you take it out after it’s cooked.
- Fire-roasted tomatoes: Any diced tomato will work, but roasting them brings out their flavour even more.
- Corn: A small amount of corn gives the bowl a burst of sweetness.
- Peas: Either canned or frozen works well and adds more vegetables to the dish!
- Vegetable broth: Edward & Son’s “Not-chicken” broth is a tasty option that I suggested.
- Chickpeas: The soup gains protein and fibre from the canned chickpeas.
- Rice: Rice gives the meal a bit more body. Either brown or white rice will work.
- Spinach: It’s a great way to sneak in extra vegetables and I just adore the colour it lends to the soup.
Substitution Ideas
As I indicated, it doesn’t really matter if you omit a few vegetables from this dish because there are so many in it. You can also use other vegetables in place of those on this list. For instance, you may swap out the peas for a can of green beans. Alternatively, substitute green bell peppers for red or yellow ones. If you like your food hotter, replace the poblano pepper with a small jalapeño. Change spinach for kale. Or substitute white beans for the chickpeas.
Does This Taste Like Panera’s Vegetable Soup?
Indeed! Although I must admit that I think this one is significantly more tasty, I think they are rather similar! The variety of vegetables adds a tonne of texture to this soup, and the seasonings give it a lot of flavour. This soup isn’t spicy, even though it contains chilli powder, making it a kid-friendly recipe.
How to Make 10 Vegetable Soup
If the rice isn’t cooked yet, cook it first and put it aside. You can save time by using precooked rice that is packaged in a microwaveable pouch. Either brown or white rice will work.
Next, cut up all of your veggies. They don’t need to be perfectly chopped or flawless!
Add the olive oil and vegetables to a pot and let them cook for about 10 minutes until softened. Add the garlic and spices and continue to cook for 2 minutes. Then add the remaining ingredients except for the rice and spinach, and bring to a boil.
Once the vegetables are tender, reduce the heat and simmer for 15 to 20 minutes. After adding the rice and spinach, simmer for an additional three minutes, or until thoroughly heated.
Easy Homemade Vegetable Soup
Introducing my favourite veggie soup! This is a delicious, healthful, and simple-to-make homemade vegetable soup. If you use veggie broth, it becomes vegan as well!
This recipe for vegetable soup is tasty, versatile, and suitable for any time of day. All year long, I adore this comforting soup that is cooked with a mild tomato broth. Check out our creamy vegetable soup recipe for a thick and creamy soup. This vegetable broth is:
- Simple: It tastes great and is simple to prepare.
- Flexible: You can substitute any vegetables you have on hand at any time of the year, and it’s affordable.
- Healthy: With vegetable broth, it’s simple to make vegetarian or vegan and full of nutrients and comfort.
- Simple prepare ahead: It tastes even better the following day, making it perfect for tomorrow’s fast dinner, lunchboxes, or leftovers. Refrigerate leftovers for up to three days.
- Freezer-friendly: It keeps for three months in the freezer!
How to make the best vegetable soup
This comforting vegetable soup is easy to prepare in one pot, providing a tasty and hassle-free dinner. First, we sweat celery, carrots, and onions in a little olive oil with a hint of tomato paste.
I use fennel seeds, garlic, salt, and pepper to enhance the flavour. Add the vegetable or chicken broth of your choice. Add the bay leaves, diced tomatoes, potatoes, and cabbage after that.
Simmer the soup for about 20 minutes, or until the vegetables are soft. I add frozen peas after I’ve thawed them and cook them for a few more minutes to ensure they are heated thoroughly.
Make sure to taste your soup before serving and modify it with additional salt and pepper. You can also add a splash of apple cider vinegar or fresh lemon juice for a flavour boost.
How to store vegetable soup
- Refrigerator: Keep for up to three days in the refrigerator in an airtight container. After cooking, make sure to put it in the refrigerator as soon as possible.
- Freezer: For up to three months, store in freezer-safe containers. Think about portioning up or dividing vegetable soup into smaller quantities to freeze.
- Reheating: Put frozen soup in the fridge to thaw overnight. On the hob, reheat the soup slowly over low heat while stirring from time to time.
FAQs
How can I alter the soup’s vegetable selection?
You are welcome to customise the vegetable selection according to your tastes and what’s in season. Try different combos to make your special version of this adaptable soup.
Can I prepare this soup in advance?
Of course! After the flavours have had time to combine, this soup tastes even better the following day. To serve, just place it in the refrigerator in an airtight container and reheat it slowly.
Is this soup good for vegans and vegetarians?
Indeed, this recipe for vegetable soup is completely plant-based, making it appropriate for vegans and vegetarians alike. For those who don’t consume meat, it’s a healthy alternative.
How can I make this soup more protein-rich?
You can add cooked beans, lentils, or tofu to this soup to increase its protein content. These high-protein additives improve the meal’s nutritional worth and make it more filling as well.
Can I freeze this soup’s leftovers?
Of course! When the soup is ready to be frozen, let it cool fully in the pot. For up to three months, it can be kept in the freezer. Before heating, let it thaw in the fridge for the entire night.
Conclusion
To sum up, this recipe for 10 vegetable soup is proof of the happiness that comes from preparing meals with entire, fresh ingredients. This soup will satisfy your taste buds and nourish your body, whether it is consumed as a weekly menu item or as a cosy dinner on a winter evening. Savour this handmade vegetable soup and enjoy the culinary adventure.
