Craving a warm, comforting, and incredibly healthy meal? Look no further than this delicious and easy-to-make vegetable soup! Packed with vibrant vegetables, bursting with flavor, and surprisingly simple to prepare, this recipe is perfect for a weeknight dinner or a weekend lunch. Forget bland, watery soups; this recipe delivers a hearty and satisfying experience, brimming with nutrients and antioxidants. It's the perfect way to boost your daily intake of fruits and vegetables without sacrificing taste. We've carefully selected a combination of ingredients to create a balanced and flavorful soup that the whole family will love.
This recipe offers a customizable approach, allowing you to adjust the vegetables based on your preferences and what's in season. Whether you're a seasoned cook or a kitchen novice, you'll find this recipe straightforward and enjoyable. Ready to dive into the flavorful world of healthy eating? Let's get started with the step-by-step instructions below.
Tools Needed
- Large pot
- Grater
Ingredients
- Potatoes
- Zucchini
- Carrots
- Turnips
- Onions
- Tomatoes
- Celery sticks
- Chickpeas: soaked overnight
- Olive oil
- Salt
- Pepper
- Turmeric
- Parsley: a bunch
- Tomato paste
- Vermicelli pasta
- Water
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Peel and cut potatoes, zucchini, carrots, turnips, and onions into small cubes. Cut tomatoes in half and grate them using the large holes of the grater. Discard the scape. Remove leaves from celery sticks and finely chop the sticks.
Step 2. Sauté and Simmer
- In a large pot over medium heat, drizzle olive oil. Add chopped onions, salt, and pepper. Cook for 3 minutes until onions soften.
- Add chopped carrots, zucchini, turnips, and potatoes. Mix well.
- Add chopped celery sticks and chickpeas (soaked overnight).
- Add grated tomatoes and tomato paste. Mix everything together.
- Cover with water, then add turmeric and parsley. Cover the pot.
- Increase heat to medium-high until water boils. Then reduce heat to medium and continue cooking for 20 minutes, or until vegetables are tender.
Step 3. Add Pasta and Season
- Add vermicelli pasta.
- Remove parsley. Taste and season with salt and pepper.
Step 4. Finish and Serve
- Cover the pot and continue cooking for another 5 minutes.
- Serve immediately.
Read more: Best Red Lentil Soup Recipe: Easy Middle Eastern Vegan Dish
Nutrition
- Calories: approximately 200-250
- Fat: 5-7 g
- Carbs: 35-45 g
- Protein: 7-9 g
FAQs
1. Can I use frozen vegetables instead of fresh?
Absolutely! Frozen vegetables work perfectly well in this soup. Just add them during the last 10-15 minutes of cooking.
2. How can I make this soup vegan?
This recipe is already naturally vegan! Just ensure you're using vegetable broth instead of chicken broth.
This healthy vegetable soup is a versatile and delicious addition to any meal plan. Enjoy its comforting warmth and the satisfaction of knowing you've nourished your body with wholesome ingredients. So grab your favorite bowl and savor every spoonful of this easy and flavorful recipe!