How to Cook Tasty Use-up Vegetable Soup

Use-up Vegetable Soup. Vegetable soup recipe - This easy, healthy & delicious mix vegetable soup is super quick to make. I have shared a basic recipe here. Flavor it & spice it up the way you like!

Our vegetable soup with coconut milk uses red peppers, fresh cilantro, carrots, lime juice, and tomatoes, and these wonderful Thai flavors blend As with most homemade vegetable soups, you can always vary the vegetables to use up whatever you need to get rid of in your fridge, but do keep. Potato soup, gazpacho, butternut squash soup—find the best recipes for all your favorite vegetable soups. This is a thick, rich soup with tons of flavor. You can cook Use-up Vegetable Soup using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Use-up Vegetable Soup

1. It's 1 tbsp of cold-pressed vegetable oil.
2. You need 2 of onions, chopped.
3. You need 1 of deseeded red pepper, chopped.
4. You need 1 of red chili, with seeds, chopped.
5. It's 5 cloves of garlic, chopped.
6. It's 3 sticks of celery, chopped.
7. It's 2 of courgettes, in small chunks.
8. It's 1 of sweet potato, peeled & chopped.
9. Prepare 1 of carrot, chopped small.
10. You need 1 kg of tomatoes, chopped with cores removed.
11. It's 2 tsp of sugar.
12. You need 2 litres of vegetable stock (I use either Knorr stock pots or “Marigold” powder.).
13. You need 1 tsp of oregano.
14. Prepare 1 tsp of smoked paprika.
15. You need 1 tsp of dried thyme.
16. Prepare 3 of bay leaves.
17. It's of Salt (I always use Maldon sea salt coz it’s local but normal salt is fine.).
18. Prepare of Ground black pepper.
19. You need of Coriander to garnish (optional - I didn’t on this occasion).

This homemade vegetable soup recipe is hearty, healthy, easy to make, and tastes fantastic. It's also vegan when you use vegetable broth! This vegetable-packed soup is easy to make and tastes incredible. There's no fancy ingredients and everything needed is affordable.

Use-up Vegetable Soup instructions

1. Bring the oil to a medium-heat in a stock pot or large saucepan with a strong base..
2. Fry the onions for 4 minutes, stirring only to avoid sticking..
3. Add the pepper, garlic, chili and celery and cook for a further 2 minutes, stirring gently. Add the courgettes and cook for another 2 minutes, stirring occasionally..
4. Add the sweet potato and fry for a further 4 minutes, stirring occasionally. Stir in the carrot and then add the tomatoes, stirring gently but thoroughly. After 2-3 minutes stir in the sugar..
5. Then add the stock. Stir all thoroughly and add in the oregano, smoked paprika, thyme and bay leaves. Bring to the boil, stirring occasionally and then reduce to a fast simmer and cook for about 30 minutes or until all the vegetables are cooked. Remove the bay leaves and season to taste..
6. Whizz in a blender to your desired consistency and serve piping hot..
7. Garnish with chopped coriander if wished..

Instead of the cream, use coconut milk. If you enjoyed this video, we've got lots more. This soup recipe uses variety of vegetables and vegetable stock to make it more healthy and tasty. Every sip of warm and healthy vegetable soup is a divine experience during cold winter days. My warm greetings for this post.