Easy veggie soup
Easy veggie soup

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, easy veggie soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Read Customer Reviews & Find Best Sellers. Now Choose From Multiple Delicious Vegetable Recipes To Cook A Perfect Meal. In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning.

Easy veggie soup is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Easy veggie soup is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have easy veggie soup using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Easy veggie soup:
  1. Take 1 liter veggie stock (I used two Kallo garlic and herb cubes)
  2. Prepare 1 1/2 cups chopped carrots
  3. Get 1 1/2 cups chopped onions
  4. Make ready 1 1/2 cupid chopped celery
  5. Make ready 2 cups chopped potatoes
  6. Make ready 1 tbs or so tomato paste
  7. Prepare 2 tsp dried thyme
  8. Take 1 tbs unsalted butter
  9. Take 1 tbs flour
  10. Prepare 1 tbs olive oil
  11. Get Sugar (optional)
  12. Make ready Fresh dill for garnish

It's made with a light tomato broth and adapts to all seasons. Feel free to use any seasonal vegetables you have on hand. This soup is so good, you will want a batch in the freezer at all times. In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender.

Instructions to make Easy veggie soup:
  1. In a stock pot or large sauce pan, saute carrots, onions, and celery in the olive oil until tender. I know my mirepoix proportions aren't traditional - you should use what works best for you.
  2. Add in the stock, potatoes, tomato paste, and thyme. Stir to make sure the tomato paste is thoroughly combined.
  3. Bring to a boil and then reduce heat to let simmer.
  4. In a small pan, melt the butter over medium heat, then add in the flour. Whisk thoroughly to combine and then whisk continuously until the roux turns brown and smells nutty, about six minutes or so for me.
  5. Turn up the heat on the soup mix and add the roux a bit at a time. Mix to make sure the roux is throughly incorporated, then lower heat to a simmer and reduce to desired thickness – I go for runny but not watery.
  6. My gf likes things a little sweet, so I added about a 1/2 tsp or so of sugar at this point. Personally, I'd leave it out but it does round the taste a bit.
  7. Let cool and then refrigerate for at least two hours to let the tastes combine. Reheat, garnish with fresh dill, and serve.

This soup is so good, you will want a batch in the freezer at all times. In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Combine potatoes, onions, carrots, celery and broth. To make creamy vegetable soup, add some heavy cream at the end. Add some additional broth or water because barley absorbs a lot of liquid.

So that is going to wrap this up with this exceptional food easy veggie soup recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!