Vegetable soup is a substantial, versatile, and healthful dish that is also a terrific way to use up leftover veggies or food that is only a day or two old. Don’t be afraid to play about with the recipe to make it your own—this is a very forgiving soup, and you could be pleasantly surprised by the results. Do you want to know how to prepare mixed vegetable soup? Here is mixed vegetable soup recipe.
Mixed vegetable soup recipe
Carrots, celery, broccoli or cauliflower, potato, leek, and leafy greens are called for in this recipe for mixed vegetable soup, along with extra veggies of your choosing such as green beans, maize, and tomato. Thyme and bay leaf lend a beautiful earthy taste to the soup, and pureeing half of it creates a nice, smooth texture. Serve with crusty warm bread for lunch or as a starter for dinner.
Mixed vegetable soup Ingredients:
1 tbsp olive oil
1 onion, diced 2 carrots, diced 1 stalk celery, diced 1 head broccoli or cauliflower, diced 1 potato or sweet potato, peeled and diced 1 leek, diced
ONE BAY LEAF
1 thyme sprig
To taste, kosher salt
1 cup green beans, corn, tomato slices, or other veggies
3–4 cup chopped leafy greens, such as kale, collards, spinach, watercress, or broccoli rabe
To taste, freshly ground black pepper
Mixed vegetable soup Direction
Collect all of the components. Cook for 5 minutes after adding the onion, carrot, and celery. Broccoli or cauliflower, potato, leek (if using), bay leaf, and thyme are all good additions.
Add a liberal sprinkle of salt and enough water to cover the veggies. Simmer the soup for 20 minutes, or until the veggies are soft. Transfer half of the soup to a large measuring cup or another saucepan and puree with an immersion blender, or purée in a blender or food processor.
Return the pureed soup to the pot. Combine the remaining veggies and leafy leaves. You can use this blender Ninja AMZ493BRN Compact Kitchen System, 1200W, 3 Functions for Smoothies
About this blender
POWERFUL CRUSHING: The stacked blade assembly and high-performance Pro Extractor Blades Assembly easily crush frozen items and ice. FOOD PROCESSING: A 5-cup Precision Processor Bowl, as well as a Chopping and Dough Blade Assembly, are included for extra versatility and utility. 3 VERSATILE FUNCTIONS: Blender, ice crusher, and food processor all in one, with 1200 watts of power to completely tailor your drink-making experience.
Clever programmes that combine unique timed pulsing, mixing, and stopping patterns that perform the work for you to take the guesswork out of drink production. CONVENIENCE ON THE GO: Blend straight in the 18-oz. single-serve cup and attach the spout top to carry your concoctions with you.
Taste and serve
Cook the whole ingredients and stir until you feel that they are soft. Season with pepper. Taste it and serve!
When blending hot ingredients, use caution.
In a blender, steam bursts fast, causing components to spatter everywhere or causing burns. Fill the blender only one-third of the way, vent the top, and cover with a folded kitchen towel while mixing to avoid this.
This dish does not require a long cooking time because it is a vegetable soup with no meat. Simmer for 20 minutes, or until the veggies are tender and al dente. The recipe asks for pureeing only half of the soup to provide a smooth, thick foundation; pureeing the full pot of soup would result in baby food.
Vegetable bouillon cubes (made from dried veggies and herbs) are a tasty flavour enhancement for vegetarians and may be obtained at health food stores, additive-free. When using bouillon cubes, be sure to balance your seasonings, especially the salt. Meat eaters can substitute chicken or beef broth for part or all of the water in this recipe. If you don’t have thyme on hand, use rosemary or marjoram.
How to Keep
Mixed vegetable soup (that has totally cooled) can be refrigerated in a closed container for three to four days. When packed in zip-top freezer bags or airtight containers, this soup may be stored for four to six months.