In this write-up, we are giving a vegetable soup recipe that is healthy, easy and quick to make, and fantastic in taste. Since vegetables vary as per season. So, please feel free to add or swap different vegetables given in the list below. For example, kale or spinach is an excellent substitute for cabbage.
Recipe To Makes About 8 Cups of Soup For 4 to 6 Servings –
Olive Oil – 3 Tablespoons
Chopped Onion – 2 Cups
Chopped Carrot – 1 ½ Cups
Chopped Celery – 1 ½ Cups
Tomato Paste – 2 Tablespoons
Minced Garlic – 4 Teaspoons
Ground Fennel Seed – 3/4 Teaspoon
Ground Black Pepper – 1/2 Teaspoon
Fine Sea Salt – 1/2 Teaspoon, Plus more to taste
Crushed Red Pepper Flakes – 1/8 to 1/4 Teaspoon
1 Diced Tomatoes with their liquid
Stock or Broth – 6 Cups
Chopped Potato – 2 Cups
Chopped or Shredded Cabbage – 3 to 4 Heaped Cups
Bay Leaves – 2
Frozen Peas – 1 Cup
Fresh Lemon Juice or Apple Cider Vinegar – 1/2 Teaspoon
⦿Heat oil in the stockpot or dutch oven on heat at medium flame. Then, add onions, celery, carrots, and tomato paste altogether. Cook and stir continuously until vegetables get softened and onions get translucent for 8-10 minutes.
⦿Now, add the garlic, black pepper, fennel, salt, and red pepper flakes. Stir to cook for one minute.
⦿Pour the matter with canned tomatoes as well as their juices and broth/stock.
⦿Add potatoes, bay leaves, and cabbage. Then, raise the heat medium to high. Bring the soup into boiling and cover the pot with a lid. Now reduce heat and maintain a low simmer.
⦿Simmer the matter for 20 minutes until potatoes and other vegetables get tender. Add frozen peas and cook them for 5 more minutes.
⦿Now remove the pot and bay leaves from heat. Stir it in cider vinegar or lemon juice. Add taste with more salt, vinegar, or pepper.
Finally, the delicious vegetable soup is ready to serve!