Recipes For Delicious Vegetable Soups

Vegetable soups are not only tasty and healthy, but also quick and easy to prepare. What’s more, it’s the perfect meal for winter days to keep you warm. Vegetable soups are also an integral part of a slimming diet. Are you looking for an idea for a healthy and delicious soup? Use our recipes.

Why is it worth eating vegetable soups?

Vegetable soups, due to the richness of nutrients, are an excellent building block for bones and teeth, and regulate the water balance and blood pressure. Moreover, they can fight water radicals, strengthen the nervous system, regulate digestion and also protect against stress.

In addition, vegetable soups are filling and not fattening. They are low in calories, so eating them is recommended on every slimming diet. We recommend eating soups in winter and on all cold days, because served warm, they warm up the body, strengthen the immune system and make it difficult to catch infections.

Vegetable soups – recipes

Recipe 1

To prepare this vegetable soup, you will need:

• one and a half glasses of chicken broth
• 320 g of tomato juice
• 230 ml of water
• 1 large potato, peeled and diced
• 2 carrots, peeled and chopped
• 400 g canned tomatoes, with juice
• 2 celery stalks, sliced
• 100 g of green beans
• 150 g of corn grits
• powdered chicken broth
• salt and pepper to taste

First, pour the broth with tomato juice into a large pot, add water, potatoes, carrots, celery, tomatoes, green beans and corn grits. Then season with salt and pepper, then add the chicken stock. Bring the soup to a boil and simmer for 30 minutes. The soup will be ready when all the vegetables are soft.

Recipe 2

The ingredients of this vegetable soup should be cut into bars. Maybe you already tried it when you were younger. To prepare it, you will need the following ingredients:

• 1 tomato
• 3 cloves of garlic
• 1 teaspoon of paprika
• 3 tablespoons of extra virgin olive oil
• 1 large onion
• 50 g of celery
• 2 carrots
• 50 g leek
• 50 g of radish
• 1/4 of white cabbage
• salt and pepper to taste
• 2 tablespoons diced parsley
• 1 sprig of cilantro
• nutmeg

First, wash all the vegetables thoroughly and peel them. You can also add pumpkin, peas, cauliflower, dill and cabbage. Remember to add vegetables available in a given season. Although it is a winter soup, you can eat it cold in summer as well. Cut all vegetables (except tomatoes) into small and fine strips so that they cook for less time. Remember to cut all vegetables only into long, thin and even pieces.

Then wash and dice the parsley. Peel and crush the garlic and cut the tomatoes into pieces. Use a large pot, heat the olive oil and add the garlic. Fry it until golden brown, stirring with a wooden spoon. Sprinkle with paprika. Then add all the vegetables (except tomatoes and parsley). Fry gently for 2 to 3 minutes. Add water and cook for 30 minutes. Finally, add spices and nutmeg. Cook until all vegetables are soft.

Recipe 3

This soup is not only tasty, but also extremely healthy, because the vegetables used will provide the body with many nutrients. To prepare 6 servings of this soup you will need:

• 2 tablespoons of olive oil
• 2 chain mails
• 1 medium onion, diced
• 1 carrot, peeled and sliced
• 3 small garlic cloves, peeled
• 3 zucchini, sliced
• half a kilo of ripe tomatoes
• 5 leaves of chard or spinach, diced
• Salt and pepper
• 2 soft corn cobs
• 1 sprig of mint
• 5 glasses of water
• 3 potatoes, peeled and chopped
• 3 pieces of chicken or other elements (if you prefer the vegetarian option, give up this ingredient)

First, heat the olive oil in a pot over low heat. Then fry the onion and garlic. Fry until golden brown. Mix the tomatoes with the water and put them in the pot. Cook for a few minutes until they slightly change color. Then add the mint, vegetables and chicken pieces. Bring to a boil, adding water occasionally. Cover and leave on the gauze for 20 minutes. You can add salt.

Recipe 4

This vegetable soup comes from France and is very tasty. It can be served both as a snack and as a whole meal. To prepare 6 servings you will need:

• 2 onions, diced
• 3 garlic cloves, thinly diced
• 1.5 peppers with seeds diced
• 300 g of spinach
• 1 handful of watercress, diced
• 3 tablespoons of butter
• 1 liter of broth, you can use chicken or vegetable broth (homemade or from the store)
• 4 glasses of water
• 1 tablespoon of salt
• pepper to taste
• 3 large carrots, peeled and diced
• olive oil

• 3 cambray onions, diced
• red wine or balsamic vinaigrette

First, fry the onion and garlic with butter over medium heat until they turn golden brown. This will take approximately 5 minutes. Then add your chosen bouillon, water, carrots, onions, peppers, spinach and watercress. Bring to a boil and reduce the heat. Cook for half an hour, which is until the carrots are tender. When you see the carrots soft, remove from heat and let it cool for about 30 minutes. Then mix with a blender to a puree or a delicate cream. Remember to put the contents back into the pot with a little olive oil and vinaigrette before serving, and simmer for another 15 minutes.

The advantage of the vegetable soups described by us is that you do not need to have any culinary skills to cook them. All you need is ingredients, time and good intentions, because you can prepare them in just a few dozen minutes.