Vegetable soup recipe

This vegetable soup recipe is a very easy vegetable soup. There are no hard and fast rules or ingredients for a soup recipe. If you were to ask me I would say, "there are no fixed recipes". Use the ingredients you want and that are easily available.

A soup will taste good as long as you use a good stock. The stock contains the concentrated flavors.

I have used chicken stock for this soup. To make this a full vegetarian soup recipe, simply use a good vegetable stock.

If you don't have or can't make the stock at home, please use a ready made stock or stock cube if possible.

This soup will serve 4

To make this easy vegetable soup recipe you will need

  • 2 Carrots (diced into small cubes)
  • 12-14 Button Mushrooms (quartered)
  • 8-10 French Beans (Chopped small)
  • 2 Potatoes (diced into small cubes)
  • 1 Large Onion (chopped)
  • 2-3 Cloves Garlic (chopped finely)
  • 2 Tomatoes (cut into 6 pieces each, seeds removed)
  • 1 Leek (thinly sliced)
  • 1 stalk of Celery (diced small)
  • 8-10 Spinach leaves (Sliced)
  • 1 Lt Chicken or Vegetable stock
  • 2 Tsp Oil
  • 3 Tbsp Porridge (Boiled separately, blended and passed through a sieve, this is optional)
  • Salt and Pepper to taste
  • 1 Bay Leaf
  • 1/2 Tsp dried Thyme
  • A Dash of Tabasco

Heat the oil in a big saucepan and saute the garlic, onion and leeks till soft. Add the potatoes, carrots, beans, celery, bay leaf and thyme. Stir and cook for a couple of minutes and add the stock.

Bring to a boil and simmer covered for 15 minutes. Now add the mushrooms. Simmer for another 5 minutes.

Add the spinach, tomatoes, salt, pepper and Tabasco.

Simmer for 3-4 minutes till the spinach wilts but is still green. Sneak a taste.

Remove the bay leaf. Slowly stir in the blended porridge, to reach a desired consistency.

Check the salt before serving.

Serve hot and Enjoy!!!!

Tip:- Use plain flour or cornflour to thicken the soup, instead of porridge. If using plain flour add 1 tbsp with the carrots and cook a little. If using cornflour, dissolve 1tbsp in 3-4 tbsp of cold water, mix and add this to the soup when it is almost done. Cook for 2 minutes.

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