Easy veggie soup

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, easy veggie soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Easy veggie soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Easy veggie soup is something which I’ve loved my whole life. They are nice and they look wonderful.

Make an economical and wholesome meal from a simple vegetable soup with one our easy, warming recipes. Whether you like a chunky soup or a smooth and creamy soup, it's a completely satisfying. Heat the oil in a large saucepan over medium high heat. Add the stock and bring to the boil.

To begin with this particular recipe, we must first 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. Make ready 1 liter veggie stock (I used two Kallo garlic and herb cubes)
  2. Take 1 1⁄2 cups chopped carrots
  3. Make ready 1 1⁄2 cups chopped onions
  4. Get 1 1⁄2 cupid chopped celery
  5. Prepare 2 cups chopped potatoes
  6. Take 1 tbs or so tomato paste
  7. Get 2 tsp dried thyme
  8. Get 1 tbs unsalted butter
  9. Get 1 tbs flour
  10. Prepare 1 tbs olive oil
  11. Get Sugar (optional)
  12. Prepare Fresh dill for garnish

A spicy parsnip soup is a real winter favourite and is. 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. Carrots, celery, onions, potatoes, spinach, and lentils make this a low-fat and high-fiber vegetable soup.

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.

Add some additional broth or water because barley absorbs a lot of liquid. Carrots, celery, onions, potatoes, spinach, and lentils make this a low-fat and high-fiber vegetable soup. Lentils are incredibly easy to make and have a meaty flavor that makes them an ideal substitute for meat lovers who are trying to cut back on animal consumption. Heat a few tablespoons of oil in a large pot and add the onion, carrot, celery and leeks along with the garlic and herbs and cook until fragrant and starting to caramelize. This cheap, quick and easy soup is based on an Italian classic: Pasta e ceci.

So that is going to wrap this up for this special food easy veggie soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!