Vegetable-soup-recipes

Spring Vegetable Soup Recipe

Soups aren’t only reserved for winter – you can now create this light vegetable soup which is perfect alternative to a carb-loaded meal.

Garnish with lemon for a super-sweet flavour, and enjoy with a side of toasted bread for extra texture.

RELATED: Easy Pumpkin Soup Recipe

Serves 4

Ingredients

2 tablespoons olive oil

1 onion

2 cloves garlic

2 potatoes

100g asparagus

100g cabbage

100g fresh peas

2 cups vegetable stock

2 tablespoons creme fraiche

Method

  1. Heat the oil, then fry the onion until glossy. Add the garlic and vegetables, then cook until golden brown.
  2. Pour the vegetable stock and bring the entire mixture to a boil. Simmer, and pour in the creme fraiche. Season with salt and pepper, and serve with a side of warm toast.

Image via Taste

May 27, 2015

Quick And Easy Winter Vegetable Soup

This low-calorie, vitamin-rich vegetable soup makes a delicious and filling lunch or dinner. Use the best canned tomatoes you can find, and top with a dollop of pesto for great flavour.

Ingredients
4 garlic cloves, chopped
2 carrots, halved lengthwise and thinly sliced
2 celery ribs, halved lengthwise and thinly sliced
2 leeks, halved and thinly sliced
1 fennel bulb, halved, cored and thinly sliced
1 can of whole tomatoes
2 bay leaves
Handful spinach or kale leaves
6 cups water
Leftover parmesan rinds
2 Tablespoons pesto

Method
1. Heat a little olive oil in a large soup pot. Add the garlic and cook over moderate heat, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the can of tomato, bay leaves and spinach or kale leaves, and cook until the vegetables are tender, about 5 minutes. Add the water and the parmesan rinds and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.

2. Discard the rinds and bay leaves. Season the soup with salt and pepper. Ladle into bowls, add a dollop of pesto and serve.

Hint: Use this vegetable soup as a base to add other ingredients like cooked beans or lentils.

Collect and freeze parmesan rinds when you finish grating cheese, then add to soups and casseroles to infuse the dish with savoury flavour.

July 21, 2013