Very Veggie Vegetable Soup Recipes

THE BEST KETO LOW CARB VEGETABLE SOUP RECIPE

Steps:

• Heat olive oil in a pot or dutch oven over medium heat.
• Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are translucent and browned.
• Add the minced garlic. Saute for about a minute, until fragrant.
• Add the cauliflower, green beans, diced tomatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste. Add the bay leaves, if using.
• Bring the soup to a boil. Cover, reduce heat to medium low, and cook for about 10 to 20 minutes, until veggies are soft.

ROASTED VEGETABLE SOUP

Steps:

• Preheat the oven to 475 degrees F.
• Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
• Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
• Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
• Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.

VEGETABLE SOUP RECIPE

Steps:

• Heat olive oil in a large pot over medium heat. Add onion & garlic and cook until slightly softened, about 3 minutes.
• Add cabbage, carrots, & green beans and cook for an additional 5 minutes.
• Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Simmer 8-10 minutes.
• Add in zucchini, simmer an additional 5 minutes or until softened.
• Remove bay leaves before serving.

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

SERIOUSLY GOOD VEGETABLE SOUP

Steps:

• Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
• Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
• Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
• Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
• Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

SPANISH HEALTHY VEGETABLE SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 30 seconds or so.
• Add oregano and fennel seeds, cook for 2 minutes (lets flavour "bloom").
• Turn heat down to medium low. Add carrots and celery, cook, stirring regularly, for 8 minutes until onion is sweet (not browned). This step is key to the flavour base of this soup.
• Add capsicum, turn heat up to high and cook for 2 minutes, stirring constantly.
• Add remaining Soup ingredients, bring to simmer then place lid on. Turn heat down to medium low, simmer for 25 minutes.
• Remove lid, adjust salt and pepper to taste.
• Ladle soup into bowls. Grate over lemon zest, squeeze of lemon juice and sprinkle with parsley. Serve!

EVERYDAY VEGETABLE SOUP

Steps:

• Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
• Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
• Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

CROCK POT VEGETABLE SOUP

Steps:

• Place everything in the slow cooker. I used a 6 quart crock pot.
• Cook on low for 6 hours or until potatoes are soft. (You can cook on high but reduce time.)
• Salt and pepper to taste.

EASY HOMEMADE VEGETABLE SOUP

Steps:

• Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
• Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
• Pour in the canned tomatoes and their juices as well as the stock/broth.
• Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
• Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
• Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.

QUICK AND EASY VEGETABLE SOUP

Steps:

• In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

VERY VEGGIE SOUP

Steps:

• In a Dutch oven, saute the zucchini, mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings., Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Stir in spinach; heat through. Garnish each serving with cheese.

VERY VEGGIE VEGETABLE SOUP

Steps:

• heat oil in large stockpot and saute shallots and celery till soft.
• add broth,tomatoes,tomato paste,and water.
• bring to a boil.
• reduce heat to a simmer and cook,uncovered, for about 20 minutes.
• add vegetables to the pot and return to a simmer.
• season with salt and pepper.
• add chili paste and simmer soup till veggies are tender.

VEGETARIAN BEAN AND BARLEY VEGETABLE SOUP

Steps:

• Gather the ingredients.
• In a large soup or stock pot, sauté the onions and garlic in the oil or vegan margarine for a minute or two.
• Then add the celery, carrots, and any other vegetables you are using for about 3 to 5 minutes.
• Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer. Once your soup is simmering, reduce the heat to medium-low and cover your pot.
• Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.
• Be sure to remove both of the bay leaves before serving your soup.
• Taste, and then add in more spices or a bit of optional salt and pepper to taste.

VERY VEGGIE SOUP

Steps:

• Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and sauté for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.
• While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot.
• Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley.