Vegetable soup

  • Servings: 3
  • Prep Time: 15m
  • Cook Time: 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Potato soup

  • Gazpacho

  • Minestrone Soup

  • Lentil Chowder

  • Ramen


  • •10 ½ c. water
  • •3 potatoes
  • •1 onion
  • •1 carrot
  • •1 tomato
  • •3 ⅛ c. cauliflower
  • •½ c. green peas
  • •1 bunch of greens
  • •Salt to taste


Can I make this soup in winter? What kind of vegetables can I use?

The type of vegetable soup strongly depends on the season. In winter, you can cook a winter soup from available winter or frozen vegetables. MAIN VEGETABLES: carrots, onions, potatoes – almost always. GREEN VEGETABLES: cabbage, peas, peeled beans. Ground greens and fennel are an unchanging part of any soup, fresh all year round.

Give me tips for a beautiful clear broth!

IMPORTANT! Never bring the soup to a rolling boil. Only bring it to a low boil on low heat.

For a classic vegetable soup, you need lots of fresh vegetables and herbs. This is the perfect lunch for dieters, as well as a perfect baby food. Vegetable broth is the perfect base for a good soup. Surprisingly, a good vegetable soup can keep a sick person’s strength up, and it also serves as a source of vitamins and a great mood.


Step 1

Prepare the vegetables for the soup. Wash everything and peel the potatoes and carrots.

Step 2

Boil water and add salt to taste.

Step 3

Cut onions, carrots and potatoes. Put them in the boiling water and cook for 15 minutes.

Step 4

Pull apart the cauliflower into individual florets. Peel and dice the tomato and chop the dill.

Step 5

Add cauliflower, peas and tomato to the soup. Boil another 15 minutes.

Step 6

Season the soup with herbs, and then turn the heat off. Let it sit for 10-15 minutes before serving.

Enjoy your meal!

Leave a Reply

Your email address will not be published. Required fields are marked *