How to cook vegetable soup

The history of vegetables soup is still up for debate. Many people believe vegetables soup originated in Greece during the Peloponnesian War. Vegetables soup was made with vegetables and water and was generally consumed for dinner. Another theory is that vegetables soup originates from France where vegetables such as onions, garlic, carrots, potatoes, and celery were often used.

It is agreed vegetables soup was widely made in Europe by the Middle Ages. The vegetables used for vegetables soup varied greatly depending on location and time period. When explorers came to America they found many new vegetables including corn, tomatoes, avocados, potatoes, beans, peas etc.. Vegetables that are commonly consumed today were not available until much later and vegetables soup slowly changed with the different vegetables.

Today vegetable soup is made in many ways around the world using a variety of vegetables, meats, and stocks or broths for flavour. Vegetable soups can be an appetizer, side dish or main course depending on what ingredients are used.

Veg soup

Creamy Vegetable Soup

Vegetable soup dates back to the days of ancient Rome. A Roman cookbook from the 5th century included a recipe for "the precursor of onion soup." According on Clifford Wright, cabbage soup was important in medieval Italian cuisine.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine American, English, Mediterranean
Servings 6
Calories 270 kcal

Ingredients
  

  • 3 tbsp Olive oil
  • 1 Onion
  • 2 Large carrots
  • 2 Celary stalks
  • 4 Potatoes medium chopped
  • 2 garlic cloves crushed
  • 700 ml Vegetable stock
  • 475 ml Peas
  • 475 ml Sweet corn
  • 475 ml Milk (or oat milk)
  • 1 tsp Dried thyme

Instructions
 

  • Into a large saucepan over medium heat, warm the olive oil. Add the onions, celery, and carrots to the pan and season with salt and pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the vegetable stock, chopped potatoes, thyme, and garlic; cook for 1 minute. Bring to a boil while simmering until the vegetables are soft, about 20 minutes should do.
  • If you want your soup to be chunky remove some of the vegetables from the pot
  • Use a handheld blender until you achieve the consistency you desire.
  • Add the peas, sweet corn and milk, season to taste and simmer until warmed through.

Notes

Storage: Any leftovers should be stored in an airtight container. They will keep it for 4 days in the refrigerator ready for reheating.
Swaps: There are some common alternatives that might work well in this dish. Instead of potatoes substitute sweet potatoes butternut squash or zucchini.
Your soup is too thick: add a little water or simmer with the lid removed.
Your soup is too thin: a little cornflour should do the trick

Nutrition

Serving: 250gCalories: 270kcalCarbohydrates: 38gProtein: 11gFat: 10gSaturated Fat: 1gSodium: 184mgPotassium: 926mgFiber: 8gSugar: 7gVitamin A: 3971IUVitamin C: 38mgCalcium: 17mgIron: 5mg
Keyword Recipe, Soup
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