What you’ll need:
A large pot
When I make vegetable soup, it’s usually enough to last for most of the week. This is the way that my family has always cooked. That way we can not only enjoy the soup fresh but also have leftovers to take to work. However, if you’re not making it for 4 people, or plan on having extra for leftovers, you could definitely halve this recipe.
Vegetables
The great thing about making vegetable soup is that it can be made of any vegetables that you like or need to be used up. I used carrots, parsnip, Burssel sprouts, mushrooms, celery and peas but you could substitute any of these ingredients for something else.
Seasoning
The seasoning in this soup is really simple. I used 2 bullion cubes, tomato paste and salt and pepper. The bullion cubes could be substituted for stock – instead of water you could use 1-2 litres of vegetable stock. The tomato paste gives this soup a slightly tangy flavour. Although the seasoning is simple, be generous with the seasoning. As it is made of vegetables, it is important to add enough salt and pepper to give this soup a delicious flavour. Enough seasoning is important for making great vegetarian/ vegan meals.
Vegetable soup
Ingredients
- ½ cup rice bran oil
- 3 small brown onion finely diced
- 7 cloves garlic minced
- 2 medium parsnips diced into cubes
- 3 medium carrots diced into cubes
- 3 stalks celery finely diced (leaves reserved)
- 6 Brussel sprouts cut into small wedges
- 1 teaspoon paprika powder
- 6 white button mushroom finely diced
- 1 large potato cut into small cubes
- 2 bullion cubes
- 2 litres water
- 3 cups frozen peas or 390grams
- 1 tablespoon tomato paste
- 1 tablespoon salt adjust to taste
- 1 teaspoon coarse pepper
Instructions
- Add the oil, onion and garlic to a large pot and sauté for 10-15 minutes.
- Add the parsnip, carrot, celery and Brussel sprouts. Sauté for at least 5 minutes or until you see a faint orange colour released from the cooked carrots.
- Next add the mushrooms, potato, parsley, reserved celery leaves, and half a green capsicum. Add the water, bouillon cube,frozen peas and tomato paste. Season with salt and pepper, and bring the soup to a boil. Once boiling, turn the heat down and simmer with the lid on for about 20 minutes.
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What a savory and delicious soup! I bet it’s great for cold winter days.
I love your yummy veggie soup recipe. Adding Brussels sprout and parsnips gives this soup some really fun new flavors!