Delicious vegetable soup for chilly autumn days
As the days get shorter and the temperatures drop, there’s nothing better than a warming vegetable soup. This soup is perfect for chilly autumn days and packed with healthy ingredients that nourish your body with essential nutrients. Whether as a quick lunch or a cozy dinner, this simple vegetable soup is not only delicious but also vegan and easy to prepare. It’s the ideal choice for a balanced diet to carry you through the fall season!
Ingredients
- 200 g frozen peas
- 200 g green beans
- 8 potatoes
- 3 carrots
- 4 celery stalks (remove the strings)
- 1 leek
- 1 kohlrabi
- 1 large onion (finely chopped)
- 750 ml vegetable broth
- 1-2 liter of water
- 4 tablespoons tomato paste
- 50 g Butter for frying
- Salt and pepper to taste
- Optional: Parmesan cheese for sprinkling
Instruction
- PreparationPrepare the vegetables:
- Peel the potatoes and cut them into small cubes.Set aside 1-2 potatoes separately.Peel the carrots and slice them thinly.Slice the leek into thin rings.Remove the strings from the celery stalks and cut them into small pieces.Peel the kohlrabi and cut it into bite-sized cubes.Trim and clean the beans, cut off the ends, and slice them into pieces about 3–4 cm long.Peel and finely chop the onion.
- Sauté the onions: In a large pot, melt the butter and sauté the onion until translucent.Add two diced potatoes to the onions and briefly sauté.
- Then add about 1 liter of water and cook the potatoes until soft.
- Mash the cooked potatoes in the pot to help thicken the soup.
- Add the rest of the vegetables: Add the remaining vegetables (except the peas), the vegetable broth, tomato paste, salt, and pepper to the pot. Let everything simmer for about 25 minutes until the vegetables are cooked but still slightly firm.
- Add the peas: Stir in the frozen peas and let the soup cook for another 5 minutes.
- Taste and serve: Adjust the seasoning with salt and pepper if needed. If desired, sprinkle with Parmesan cheese before serving.
- Bon appétit!
Notes
This vegetable soup yields very generous servings and is ideal for hungry eaters. The portion size is based on substantial amounts of vegetables and liquid, making it filling enough to serve as a main course. You can customize the recipe by adding other vegetables of your choice. Depending on the vegetables used, you may need to adjust the amount of water and vegetable broth to achieve the desired consistency. Note that the nutritional values may vary depending on the ingredients used.
Nutritional values
Calories: 752kcal | Carbohydrates: 68g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0,3g | Cholesterol: 18mg | Sodium: 629mg | Potassium: 1667mg | Fiber: 12g | Sugar: 10g | Vitamin A: 6445IU | Vitamin C: 95mg | Calcium: 97mg | Iron: 4mg
Tried this recipe?Let me know how it was!
