How To Make a Vegetable Soup

How To Make a Vegetable Soup

Vegetable soup is a food appreciated especially in winter for the goodness of its ingredients, but it is perfect also in summer because it is easy to make and tasty even cold.

There are really a lot of fabulous recipes to bring news in the kitchen and to renew the saying that wants it to be “always the usual soup”!

Simple and at the same time tasty and particular, to prepare the best vegetable soup you can use both a normal pot and a pressure stove. The important thing is to know how to mix the ingredients with finesse, taste, love, also using the right seasonings, so that the vegetable soup is a real tribute to the culinary art!

How To Prepare The Ingredients For a Vegetable Soup

Vegetable soup falls into the category not only of first courses, but also of unique dishes and appetizers: it is not rare to find menus that include vegetable soups accompanied by potato gâteau, parmesan cheese, stuffed rolls, and boiled legumes.

The vegetable soup has as its main characteristic a nice vegetable broth that you can prepare easily and quickly at home following the doses in the recipe that we propose below.

To prepare the homemade vegetable stock you will need:

  • 150 g of carrots;
  • 150 g of onions;
  • 150 g of tomatoes;
  • 150 g of zucchini;
  • 200 g of celery;
  • 1 clove of garlic;
  • 3 chopped leaves of parsley;
  • 300 g of coarse salt;
  • 1 tablespoon of extra virgin olive oil.

Wash the vegetables, dry them and finely chop the garlic, onion, carrot, celery and parsley. Dice the zucchini and tomatoes. Pour all the ingredients into a pot and add a pinch of salt and 1 tablespoon of extra virgin olive oil. Cook without adding water for at least 1 hour and 30 minutes over low heat, stirring occasionally with a wooden spoon.

Then put all the ingredients in an immersion blender and blend until a mixture with a creamy consistency appears.

Put it back in the pot and cook over low heat until it thickens further. Stir from time to time and, once thickened, drain it by removing excess water with the help of a spoon with which you must crush the mixture.

The last step is to put the mixture in a small glass or plastic jars or containers; the important thing is that they have an airtight seal.

Before using the nutlet it rest for half a day so that the vegetables lose all the water.

To prepare the ingredients for a vegetable soup you will also need a pressure cooker that accelerates the cooking process and is helpful in the preparation of your vegetable soup that you can also enjoy with chopped vegetables or with mashed vegetables, in this case, it is called velvety or basic sauce.

The pressure cooker is not obligatory for the preparation of the ingredients of the vegetable soup, but it is a useful tool to halve the cooking time as vegetables take a long time to cook. Moreover, the pressure stove does not alter the taste of the vegetables. The gesture that you will always have to make for the preparation of vegetable soup in any variant that you want to make is to fry vegetables or vegetables, especially the hardest ones like potatoes, celery, pumpkin or carrot. Fry in a pan with the onion and a drizzle of oil until you get a sauce.

Vegetables and leafy vegetables, such as cauliflower or savoy cabbage, do not necessarily require upstream cooking, as they are softer. In any case, the preparation of the ingredients includes, if you want, a vegetable puree: instead of using all the available ingredients, you can blend some of them in a blender and then add the cream to your vegetable soup.

How To Cook a Vegetable Soup

If you want to cook an ad hoc vegetable soup, maybe one of those to be enjoyed hot and brothy, you must first of all arm yourself with a lot of patience as the cooking of vegetables requires long waiting times but the final result will not betray your expectations. Know anyway that its preparation is very easy to do.

Here are the ingredients to use for a vegetable soup for 3 people:

  • 150 g of borlotti beans;
  • 150 g of peas;
  • ½ leek;
  • 1 onion;
  • 1 carrot;
  • 2 cloves of garlic;
  • 1 tomato;
  • 1 zucchini;
  • 1 potato;
  • 40 g of grated Parmesan cheese;
  • 1.5 l of vegetable stock or hot water;
  • a few chopped parsley leaves;
  • 7-8 tablespoons of extra virgin olive oil;
  • black pepper to taste.

Prepare your minestrone by following the suggestions.

Prepare the sauté by putting a drizzle of oil, garlic, onion, and leek in a pan. Add the finely chopped carrot. The potato that you will use for the sauté should be washed, peeled and diced. Always take care to remove any black parts of the potato. The zucchini should be washed carefully, as it is not necessary to peel it. Simply cut it into rounds and, if you want to get a better cooking, cut it further into rounds or cubes. The borlotti beans you use may already be soft if you use canned ones otherwise you will have to soak them overnight and then cook them for 1 hour in a pot full of water before using them. To prepare the vegetable soup you can also use green beans: wash them well and cut them with the help of a kitchen knife.

Also, the tomato should be rinsed carefully, cut it into slices, and then diced with the help of a knife.

In a large pot, better still a pan, heat 6-7 tablespoons of extra virgin olive oil and then add the garlic, leek, onion and carrot, frying over low heat.

When the ingredients are golden, add the potato, peas, zucchini, tomatoes and beans (or green beans). Mix and salt and pepper to taste. After a few minutes add the vegetable stock (or water) and cook over a low heat for about 1 hour and 30 minutes, adding the cooking stock from time to time if you notice it evaporates.

A tip: do not move away from the fire while the soup is cooking, you must always be careful that the water or broth does not evaporate otherwise the vegetables will not cook well.

Once the soup is ready, bring it to the table, but not before adding a handful of herbs, such as parsley or thyme, and also a sprinkling of grated cheese.

If you like, you can add a spicy touch by adding a sprinkling of chili pepper. Then finish with a drizzle of raw oil.

The vegetable soup can be prepared in many variations because it can be enjoyed both with chopped vegetables and with mashed vegetables, as in the case of the velvety carrot soup, the velvety spinach soup, or the velvety broccoli soup.

Preparing the velvety broccoli soup is very easy. The doses for 4 people are:

  • 400 g of broccoli;
  • 40 g of butter;
  • 1 leek;
  • 350 g of potatoes;
  • 700 ml of vegetable broth;
  • thyme to taste;
  • salt to taste;
  • white pepper to taste.

Prepare the velvety sauce by sautéing the onion and leek, the diced potatoes and the broccoli, which have been removed from the stalk and divided into florets.

Put the butter in a pan, melt it, add the leeks first and, after a few minutes, all the other ingredients. Brown them, add the vegetable stock and cook for about 30 minutes.

At this point put everything in a blender. Blend and your velvet are ready. Sprinkle with a handful of aromatic herbs and spices to taste and accompany with slices of toasted bread or croutons.

This velvety soup goes well with first courses of fish or meat dishes, it can be suitable for a first course or an appetizer because its texture is very versatile.

Really tasty is also the velvety leek and potato soup, to be prepared with the addition of 250 ml of liquid cream, 30 g of butter or 50 ml of milk and chives.

How To Cook a Soup Of Vegetables And Legumes

How To Cook a Soup Of Vegetables And Legumes

Vegetable and legume soup can also be enriched by adding different elements, such as eggs or white meat, such as chicken.

To cook the vegetable and legume soup for 4 people, you will need:

  • 350 g of black cabbage;
  • 200 g of mixed legumes (lentils, chickpeas, broad beans);
  • 200 g of cereals (barley, rice, spelt);
  • 2 potatoes; 100 g of frozen peas;
  • 200 g of yellow pumpkin;
  • salt and pepper to taste;
  • extra virgin olive oil to taste.

To prepare it, fry the onion in a pan with a drizzle of oil. Apart from diced black cabbage, yellow pumpkin and potatoes.

Add everything in the pan together with the legumes, cereals and vegetable stock. Cook for about 30 minutes and, stirring occasionally, also add the vegetable broth so that the vegetable and legume soup does not dry out too much. Easy, isn’t it?

A very tasty version involves adding 200 g of sweet bacon.

How To Serve a Vegetable Soup

Vegetable soup is not such if it is not accompanied by slices of bread or croutons flavored with spices and aromatic herbs. Unlike the Tuscan ribollita, which wants stale bread, the vegetable soup wants bread croutons with a crispy and strong taste, baked in the oven for an even more fragrant consistency.

The vegetable soup can also be served with pasta or rice.

In addition, it is a very refined dish, which lends itself to more formal lunches or dinners and can also be brought to the table during the holidays, especially Christmas.

 

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