If you have a craving for soup over the weekend and don’t know which one, the healthy vegetable soup will never disappoint!
Whether it’s cold outside or you feel under the weather. There are many reasons to make this fantastic soup. Especially on colder days, my girlfriend and I like to enjoy this “vitamin bomb”.
Also, you probably have most of the ingredients on hand:
- Onions and garlic are definitely in your pantry.
- You probably have carrots in the fridge as well.
- Oil or butter is without question.
- Frozen peas in the freezer are quite regular. Canned ones can also be used (corn and beans too).
- We all have salt and various spices.
- Bouillon cube or powder, which you can use in place of homemade stock, are often a pantry staple.
- Sweet Potatoes: You’ll maybe have to go to the store for those.
And it’s the sweet potatoes that make this soup very flavorful and exciting. Their pleasantly sweet taste goes well with fennel seeds and other vegetables. Since the sweet potatoes are quite large, two are enough. I use about half a pound.
If you like sweet potatoes, try these sweet potato latkes or a lovely sweet potato and goat cheese frittata.
How to make a delicious vegetable soup recipe
It is also great that the recipe is straightforward and quick. To start with, prepare and clean all the necessary vegetables. Cooking alone takes less than half an hour.
First, heat the olive oil or butter in the pot and toss in the finely chopped onion and garlic. Then add carrots and spices. I had some celery sticks left over from the classic homemade lasagna recipe, so I also used those.
Mix everything well and simmer for a few minutes. Then add the diced sweet potatoes and pour in the vegetable broth.
If you don’t care if your vegetable soup is vegetarian or vegan, feel free to use chicken stock.
Now just let it cook until the sweet potatoes and carrots are tender. This should take around 20 minutes. Then add the remaining vegetables, namely peas, corn, and beans.
Use any vegetables you like
This easy veg soup recipe is also great because you can use just about any vegetable. If you fancy kohlrabi, toss it into the soup! On the other hand, if you don’t like corn or beans in the soup, feel free to leave them out.
Vegetable soup is really versatile and what you add to it is up to you. It is also important what you have available at the moment or which vegetables are in season.
But I can definitely recommend sweet potatoes because they make this recipe unique and very interesting.
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Easy and Quick Vegetable Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This easy and quick vegetable soup with sweet potatoes will pleasantly surprise you with its taste. It’s vegan, healthy and absolutely delicious!
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 larger yellow onion
- 3 carrots (medium size)
- 2 sweet potatoes (approx. 450 g)
- 200 g peas (frozen)
- 150 g corn (optional)
- 200 g beans
- 1.5 l vegetable broth (bouillon cube)
- 1 teaspoon caraway seeds
- 2 teaspoons fennel seeds
- 1 teaspoon thyme
- Salt and black pepper to taste
- A handful of fresh parsley
Instructions
- First, prepare all the vegetables. Peel the sweet potatoes and carrots and cut them into (not too small) cubes. Finely chop the onion and garlic.
- Heat the olive oil in the pot and sautée the onion. After a few minutes, add the garlic and carrots.
- Season with salt and pepper, add the caraway seeds, fennel seeds, and thyme. Allow the spices to toast gently for about two minutes to deepen the flavors.
- Then add the cubed sweet potatoes and stir. Add the vegetable broth, partially cover with a lid, reduce heat and simmer gently for about 20 minutes.
- When the carrots and sweet potatoes are tender, add the frozen peas, corn, and mix.
- Season with more salt and black pepper. Soups often require quite a bit of salt.
- If you like beans, add to the soup, remove from heat and stir. Serve the hot vegetable soup with some fresh parsley.
Notes
Since this is an easy veg soup recipe, you can also use canned beans. White beans (e.g. cannellini) are excellent.
You can use fresh dill instead of parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Cuisine: American
Nutrition
- Serving Size: 6 servings , Amount per serving:
- Calories: 233
- Sugar: 10.1g
- Sodium: 1266mg
- Fat: 7.2g
- Saturated Fat: 1.2g
- Carbohydrates: 33.7g
- Fiber: 8.1g
- Protein: 10.9g
- Cholesterol: 0mg
