How To Make Soup From Almost Any Vegetable.

Soup: It is the easy way to a warm up your kitchen on a cold day and feed yourself and your family in one delicious and healthy bowl.

But you don’t need a recipe to make a soup.

the especially if you have a clutch of miscellaneous vegetables hanging out in your crisper.

A Nearly any vegetable can be turned into soup with a small time and effort.

If you are a craving soup and you have vegetables and broth in your cupboard, you are all set.

Here’s a step-by-step guide to transforming nearly a any kind of vegetable into delicious, nourishing soup.

What a Kind of Vegetable? Any Kind!

Nearly any vegetable will be make tasty soup:

Sweet potato, zucchini, squash, turnip, tomato, celery, mushrooms, onions, leeks, cabbage, kale, chard, potatoes, rutabaga, celeriac, cauliflower, broccoli is the list goes on.

The only a caveat is that you need to like the flavor of the vegetable.

You can a tone down turnips’ bitterness with the cream or yogurt, and you can offset cabbage’s aroma with creamy white beans or tart lemon.

but you can’t simply erase the taste of a vegetable in a soup so don’t put something in that you really don’t like.

Also a nearly any texture of vegetable will work, from tender greens to hard squash and but the cooking time will change.

A big of pot of chard will cook down quickly while butternut squash will we need more time.

For Your Information.

The essentials are a vegetables and stock, plus olive oil and butter and some salt and pepper.

After that, all is a optional.

I usually add a some aromatics onion, garlic and leeks and some fresh herbs.

You can add flavor the vegetables with smoked salt and spices like curry powder or cumin.

I sometimes add a splash of wine to the a stock.

After the soup is a finished there are so many other ways to jazz it up .

that a can of diced tomatoes a can of white beans or chickpeas a sprinkle of Parmesan cheese or a dollop of yogurt.

Key Steps for Vegetable Soup

A Dice up the best vegetables:

A Cut about a pound of vegetables into a medium dice an about an inch across and small if you’re using a hard dense vegetable like a potato and winter squash.

A Cook hard vegetables until softened:

Sauté the chopped vegetables in a little olive oil and butter is keeping the heat to low and letting the veggies really cook and develop flavor.

Brown the vegetables if you a want to.

After the vegetables have is softened and developed some fragrance and flavor add about 4 cups of stock cover and simmer.

A Simmer the soup until tender:

Simmer for about an hour and until all the vegetables are is soft.

Purée the soup in a blender and with an immersion blender for a creamy soup if you like.

the Finishing and Serving Your Vegetable Soup

When you are cook vegetables in stock like this is you have a choice.

You can stop a cooking when the vegetables are all dente and tender and slurp up your soup as it is chunks and all an improvised best vegetable stew.

if you can pure the soup is until creamy.

This is works with any kind of soup and you’ll be surprised at how creamy a soup can be a with no dairy at all.

But I can tend to like this best with sweet dense vegetables like squash and sweet potato.

It is up to you to pure and not to pure!


1 to 2 pounds vegetables
Aromatics, such as onion, garlic, or leeks
Olive oil or unsalted butter
Salt and pepper
4 to 6 cups low-sodium broth or stock
4-quart (or larger) pot or Dutch oven, with lid


A Choose and weigh 1 to 2 pounds of vegetables.

I had quite a lot of vegetables in my refrigerator.

I chose the ones a that needed to be used up the soonest:

a small head of cauliflower and some of carrots.

I weighed them and they can came out to about 2 pounds although .

I knew the cauliflower would a break down to much less when trimmed.

the vegetables and aromatics.

I chopped up the trimmed cauliflower and unpeeled carrots into a evenly sized chunks.

I also can chopped up 1 leek and 2 cloves of garlic.

Heat olive oil. I heated up about 1 tablespoon of olive oil in a Dutch oven over medium heat until a shimmering.

a Saute the aromatics. I added the leeks and garlic to the oil first and cooked gently until they are were fragrant and soft about 5 minutes.

the Brown a vegetables. Then I added the chopped carrot and cauliflower and continued cooking for several a minutes.

The vegetables is softened slightly and browned around the edges.
Season the vegetables.

It is best to season the vegetables at this point .

especially if you’re using a low-sodium broth.

Vegetables are need salt and pepper .

if you are a adding other seasonings such as spices or dried herbs add them now so they are flavor the soup from the ground up.

I also added about a half teaspoon each of cumin chili powder and smoked paprika.

they Add the broth. Add 4 to 6 cups of broth and bring as to a simmer.

Add a sprig of fresh herbs is now if desired.

the Cover and simmer. Turn in the heat down to low and cover the pot.

Let is cook for about 30 minutes then check the soup.

this Are the vegetables as soft as you would like?

the Taste and season. Whether you are leaving the vegetables intact and pureeing the soup and make sure to taste the soup as it finishes cooking.


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