Garden Bounty Vegetable Soup

Garden Bounty Vegetable Soup

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Preparation time:20 Mins

Cooking time:45 Mins

Servings:6 servings

Ingredients:

• 2 tablespoons olive oil (30 ml)
• 1 large onion, chopped (about 1 ½ cups)
• 2 carrots, peeled and chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 2 cloves garlic, minced
• 8 cups vegetable broth (2 liters) – low sodium preferred
• 1 (14.5 ounce) can diced tomatoes, undrained (400g)
• 1 cup green beans, trimmed and cut into 1-inch pieces (150g)
• 1 cup corn kernels (fresh, frozen, or canned) (150g)
• 1 cup peas (fresh or frozen) (150g)
• 1 medium zucchini, chopped (about 1 cup) (150g)
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

• Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
• Pour in vegetable broth and add diced tomatoes (undrained). Bring to a boil.
• Reduce heat to low, cover, and simmer for 15 minutes.
• Add green beans, corn, and peas. Simmer for another 10 minutes.
• Add zucchini, thyme, and rosemary. Season with salt and pepper to taste. Simmer for another 10 minutes, or until all vegetables are tender. Check seasoning and adjust if necessary.
• Ladle into bowls and garnish with fresh parsley.

Nutrition Facts

Calories:150 calories

Fat:6g

Fiber:6g

Recipe Info

Category:Soup

Cuisine:English

Garden Bounty: Vegtebales Soup to Warm Your Soul

Ever feel like you need a hug in a bowl? Honestly, that's exactly what this vegetables soup is! It's like a burst of sunshine, even on a grey day.

This recipe features a Hearty Vegetable Broth , brimming with fresh veggies. It's a symphony of flavors.

A Taste of Home: About This Vegtebales Soup

This Garden Vegetable Soup recipe is my take on a classic comfort food. Think of it as a trip to Mr.

McGregor's garden! While Homemade vegetable soup has a long history, this version is my personal twist. It's easy to make, perfect for beginner cooks and takes just over an hour from start to finish.

This recipe makes about 6 servings.

Why You'll Love This vegtebales Soup

This vegtebales soup is packed with nutrients, it is a great way to get your Easy vegetable soup fix. And it's good for you! It’s packed with fiber and vitamins.

Plus, it’s the ideal way to use up those veggies wilting in the fridge. Serve it on a chilly evening with Vegetable soup with crusty bread , or as a light lunch.

The Key to Flavorful Vegtebales Soup

The secret? Fresh, seasonal ingredients and a good quality broth. Seriously, don't skimp on the broth! A homemade vegetable broth is amazing, or a good store-bought one will do.

Okay, let's cook up some magic!

Ingredients & Equipment: Garden Bounty Vegetables Soup

Okay, let's dive into what you'll need for this cracking garden vegetable soup recipe . It’s less about precision and more about what you fancy, you know? This is a homemade vegetable soup , so feel free to chuck in what you have!

Main Ingredients

• 2 tablespoons olive oil ( 30 ml ). Any olive oil will do, honestly.
• 1 large onion, chopped (about 1 ½ cups ). Brown, white, even red if you're feeling fancy.
• 2 carrots, peeled and chopped (about 1 cup ). Go for bright orange, firm ones!
• 2 celery stalks, chopped (about 1 cup ). Crisp and green is what you want.
• 2 cloves garlic, minced. Fresh is best, but jarred works in a pinch.
• 8 cups vegetable broth ( 2 liters ). Low sodium is good, hearty vegetable broth is better!
• 1 (14.5 ounce) can diced tomatoes, undrained ( 400g ). Adds a lovely tang.
• 1 cup green beans, trimmed and cut (1-inch pieces) ( 150g ). Fresh or frozen, your call.
• 1 cup corn kernels ( 150g ). Sweetcorn is a must!
• 1 cup peas ( 150g ). Frozen are perfect.
• 1 medium zucchini, chopped (about 1 cup ) ( 150g ). Courgette if you're posh.
• 1 teaspoon dried thyme. Adds a nice earthy flavour.
• ½ teaspoon dried rosemary. Piney and aromatic.
• Salt and freshly ground black pepper, to taste. Don’t be shy!
• Fresh parsley, chopped, for garnish. Makes it look fancy, innit?

Seasoning Notes

Thyme and rosemary are a classic combo for vegetable soup with thyme and rosemary . They bring that proper English garden vibe.

A pinch of red pepper flakes is perfect if you want a kick. If you haven't got either, some mixed herbs from the cupboard will work just fine.

For flavour enhancers, think a bay leaf added to the broth. You can also try some Worcestershire sauce – adds a bit of oomph.

Equipment Needed

• Large stockpot or Dutch oven. Big enough to hold all that goodness.
• Cutting board. Obvious, but crucial.
• Chef's knife. A good sharp one makes chopping a doddle.
• Measuring cups and spoons. For the broth and spices, like.

Honestly, you don't need fancy stuff. A big pan, a knife, and a spoon is all you really need. Time to make some Easy Vegetable Soup ! Why not have it with some Vegetable Soup With Crusty Bread ? Perfect for that Autumn Vegetable Soup or Winter Vegetable Soup .

Cooking Method: Garden Bounty Vegetable Soup

Okay, let's cook up some proper garden vegetable soup recipe ! This isn't your nan's watery stuff. This is Garden Bounty Vegetable Soup , packed with flavour and goodness.

Seriously, imagine hearty vegetable broth simmering on a cold day. Sorted, right?

Prep Like a Pro: Essential Mise en Place

First things first, prep is key, yeah? Get your mise en place sorted. This means chopping all your veggies before you even think about turning on the hob.

We're talking 1 large onion , 2 carrots , 2 celery stalks , and 1 medium zucchini . Mince 2 cloves of garlic too.

Honestly, this time-saving organization will make your life so much easier. Trust me, I've been there!

Step-by-Step: From Garden to Grub

1. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onion, carrots, and celery. Cook for 5- 7 minutes , until softened. Stir in the garlic and cook for 1 minute more, until fragrant.
2. Add Broth and Tomatoes: Pour in 8 cups of vegetable broth and add 1 (14.5 ounce) can of diced tomatoes. Bring to a boil.
3. Simmer: Reduce the heat, cover, and simmer for 15 minutes .
4. Add Hearty Vegetables: Throw in 1 cup of green beans, 1 cup of corn, and 1 cup of peas. Simmer for another 10 minutes .
5. Add Delicate Vegetables & Seasonings: Add zucchini, 1 teaspoon of dried thyme, and ½ teaspoon of dried rosemary. Season with salt and pepper. Simmer for 10 minutes more, until the veggies are tender.
6. Serve: Ladle into bowls and garnish with fresh parsley. Bangin'!

Pro Tips: Level Up Your Vegtables soup with Thyme and Rosemary

Want to take your homemade vegetable soup from good to amazing ? Here's the lowdown. Don't overcook the veggies. You want a slight bite, not mush.

Also, a common mistake is not seasoning enough. Taste as you go and adjust. For make-ahead magic, this soup tastes even better the next day! The flavors just meld together beautifully.

And, if you're feeling fancy, chuck in a Parmesan rind while simmering for a bit of extra flavour, then remove before serving.

Serve your easy vegetable soup with some crusty bread - sourdough is the perfect companion.

Recipe Notes for the Best Vegetables Soup

Right then, let's talk about the ins and outs of this garden vegetable soup recipe . Honestly, this is where the fun begins, because you can really make it your own.

A good hearty vegetable broth is key, mind you. I've made this easy vegetable soup so many times. I've learned a few tricks.

It is versatile.

Serving It Up Right

Okay, presentation! I love to serve this in a rustic bowl. Sprinkle some fresh parsley on top, maybe a drizzle of olive oil.

For sides, you cannot beat vegetable soup with crusty bread . I swear, it's the perfect combo. A simple green salad works too.

A crisp apple goes well with it too.

Storing Your Soup

Got leftovers? Lucky you! Pop it in the fridge in an airtight container. It'll keep for about 3-4 days. If you want to freeze it, let it cool completely first.

Then, freeze it in freezer-safe containers. It'll last for up to 2-3 months. Reheat it on the hob over medium heat, stirring often.

Or, you can microwave it. Just make sure it's piping hot before serving.

Vegetable Soup Variations : Making It Yours

Fancy a twist? Go for it! Want a quick vegetable soup ? Use pre-chopped veggies from the supermarket. You know? You can adapt this to your liking.

If you're looking for a vegan vegetable soup , make sure you use a vegetable broth. Swapping ingredients based on the season is also something you can do!.

So, if it's autumn vegetable soup season, chuck in some squash. As for winter vegetable soup , root vegetables like parsnips are brilliant.

A teaspoon of vegetable soup with thyme and rosemary adds an earthy note.

Nutrition, Simplified

Let's get real. This soup is packed with goodness. It's low in calories, but high in fiber. That is going to keep you full.

All those veggies are loaded with vitamins and minerals too. Win-win!

So there you have it. My take on homemade vegetable soup . Don't be afraid to experiment and enjoy the process. Happy cooking!