Grandmas Garden Veggie Broth Soup
Grandma’s Garden Veggie Broth Soup: A Hug in a Bowl
Fancy a bit of comfort, eh? Then you’ve come to the right place. This vegetable broth soup recipe is like a warm hug from your Grandma.
It's proper veggie comfort, perfect for those grey, drizzly days.
What’s the Story?
This garden veggie broth soup isn't just any old soup. It's inspired by simple, home cooked meals. It's all about celebrating fresh veggies and a rich, homemade vegetable broth .
It's an easy recipe, taking about an hour, and makes six good portions.
Why You'll Love This Soup
Honestly, it's the comfort food soup you need in your life. Plus, it's packed with goodness. Hello, vitamins and fibre! This vegetarian soup recipe is brill for a light lunch or a cosy dinner.
What makes this recipe special? The flavour from roasting the vegetables before simmering them.
From Garden to Bowl: Our Ingredients
To make this amazing vegetable broth soup recipe , you'll need a few things. You’ll want some olive oil, a big onion, a couple of carrots, celery, garlic, and about 2 liters of low sodium vegetable soup if possible.
Don't forget bay leaves, thyme, and rosemary for that extra bit of oomph. For the actual soup, grab potatoes, green beans, corn, peas, and fresh parsley.
A lemon wedge is the final touch.
Now that you know what to get, let's get cooking! It's easier than you think.
Ingredients & Equipment: Let's Get Started!
Right then, fancy rustling up some proper Grandma’s Garden Veggie Broth Soup ? This isn't your bog-standard watery soup, you know? This vegetable broth soup recipe is dead simple, and so blooming tasty! So, grab your apron, and let's have a look at what we'll need.
Main Ingredients: The Good Stuff
Alright, here's the shopping list. Don't worry, it's not scary!
- Olive Oil: 2 tbsp (30 ml) Get a good quality one, it makes all the difference.
- Onion: 1 large, chopped (about 200g). Brown onions are best for flavour.
- Carrots: 2 , chopped (about 150g). Go for vibrant orange ones, they're usually sweeter.
- Celery: 2 stalks, chopped (about 100g). Nice and crunchy, if you can.
- Garlic: 4 cloves, minced. Honestly, the smell of garlic frying is pure magic.
- Vegetable Broth: 8 cups (2 liters). Low-sodium is the way to go. The homemade vegetable broth version is where it's at, you know?
- Bay Leaves: 2 . These are like tiny flavour bombs.
- Dried Thyme: 1 tsp . Adds a lovely earthy note.
- Dried Rosemary: 1/2 tsp . A little goes a long way.
- Salt and Pepper: To taste. Seasoning is key, my friend!
- Potatoes: 1 cup diced (about 150g). Yukon Gold or Russet will do the trick.
- Green Beans: 1 cup chopped (about 100g). Fresh or frozen are both grand.
- Corn Kernels: 1 cup (about 150g). Fresh or frozen is fine. Summer sweetcorn.
- Peas: 1 cup (about 120g). Again, fresh or frozen. Green and beautiful.
- Fresh Parsley: 1/2 cup chopped. This adds a lovely fresh zing.
- Lemon Wedges: Optional, for serving. A little squeeze of sunshine!
Seasoning Notes: Spice Up Your Life!
Okay, so for this easy soup recipe , we're keeping it fairly simple. Thyme and rosemary are a match made in heaven for vegetable soups.
If you're feeling adventurous, a pinch of red pepper flakes can add a nice kick. And honestly? Don't be shy with the salt and pepper! A good vegetarian soup recipe hinges on proper seasoning.
If you don't have thyme, oregano works a treat.
Equipment Needed: Nothing Fancy!
No need for any fancy gadgets here. We're talking about comfort food soup , after all!
- Large Stockpot or Dutch Oven: Basically, a big pot.
- Cutting Board: For chopping all those lovely veggies.
- Chef's Knife: A good sharp knife is your best friend in the kitchen.
- Measuring Cups and Spoons: For accurate measuring, obviously.
Now, if you don't have a stockpot, a large saucepan will do. Honestly, don't sweat the small stuff. We're just making soup, not performing brain surgery! That's all there is to this garden veggie broth soup .
You'll be making low sodium vegetable soup in no time!. So, what do you say? Ready to cook?
Grandma’s Garden Veggie Broth Soup: A Bowl of Pure Comfort
Honestly, who doesn't love a good soup? And this vegetable broth soup is like a warm hug on a cold day.
I am talking about the perfect comfort food soup . It's dead easy to make, and you can chuck in pretty much any veg you have lurking in the fridge.
Perfect for when you are trying to be healthy.
Prep Like a Pro: Essential Mise en Place
First things first, get all your veggies chopped. We are talking about chopping 1 large onion (approx. 200g ), 2 carrots (approx.
150g ), and 2 celery stalks (approx. 100g ). Mince 4 cloves garlic . Chop fresh parsley. Having everything ready to go saves so much time!
step-by-step: Soup Simplicity
- Sauté Aromatics: Heat 2 tbsp olive oil in a pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5- 7 minutes . Then, add garlic and cook for another minute.
- Simmer the Broth: Pour in 8 cups vegetable broth (I prefer low sodium), add 2 bay leaves, 1 tsp dried thyme, and 1/2 tsp dried rosemary . Season with salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes .
- Add Potatoes: Toss in 1 cup diced potatoes . Cook for 10 minutes , or until they're almost fork tender.
- Add Remaining Veg: Stir in 1 cup chopped green beans, 1 cup corn kernels, and 1 cup peas . Cook for 5- 7 minutes , until veggies are tender crisp.
- Finish and Serve: Stir in 1/2 cup chopped fresh parsley . Remove the bay leaves. Serve hot with a squeeze of lemon, if you like!
Pro Tips and Tricks for next level Garden veggie broth soup
Want to take your homemade vegetable broth soup to the next level? Here are a few tricks I've picked up over the years.
First, roasting some of the vegetables, like the carrots and onions, before adding them to the soup adds a richer, deeper flavour.
Trust me, it's worth the extra step.
Another tip, be careful not to overcook the vegetables. Nobody likes mushy soup! Easy soup recipe should have tender crisp veggies.
Finally, if you are feeling fancy, whizz some of the soup with a hand blender before adding the parsley, this will give the soup a creamier texture.
Don't overdo it! You still want it chunky.
Liven things up with some spicy kick or turn it into an easy Vegan vegetable soup !
Now, don't be afraid to experiment. This vegetarian soup recipe is super adaptable. Add a pinch of red pepper flakes for a bit of heat.
It gives this delicious winter vegetable soup a kick. Or swap out the potatoes for sweet potatoes or parsnips for a slightly sweeter flavor.
I promise you, this soup is so good, you will want to make it again and again. This clear vegetable soup is the perfect way to use up leftover vegetables and have an easy dinner on the table in under an hour.
And hey, if you do have any leftovers, it tastes even better the next day. Bob's your uncle!
Recipe Notes
This garden veggie broth soup is more than just a meal. It's a hug in a bowl! Let's talk about making it truly yours .
Here are a few ideas to elevate your homemade vegetable broth soup .
Serving Like a Pro
Presentation matters! Honestly, it does. No one wants a bowl of brown mush. I like to swirl a tiny bit of cream (or coconut milk for a vegan version) on top.
Think restaurant style.
Chopped fresh herbs, like parsley, add a pop of colour and freshness. A crusty bit of bread for dunking is always a winner, or you can be fancy with a side salad! I once tried grilled cheese croutons and oh my gosh , it was life changing.
Storage Secrets
Got leftovers? Lucky you! Once the soup has cooled, store it in an airtight container. It'll keep in the fridge for 3-4 days .
Trust me, it tastes even better the next day.
Freezing is an option, too! Just be aware that the potatoes might get a bit mushy when thawed. To reheat, simply simmer on the stove or microwave until heated through.
Switch it Up!
Want to mix it up? Go for it! This easy soup recipe is super versatile.
- Dietary Adaptations: Swap regular potatoes for sweet potatoes. This makes it naturally gluten-free and gives a lovely sweetness.
- Seasonal Swaps: In the autumn, butternut squash or pumpkin would be amazing. Spring? Asparagus or peas are your friends. Remember your winter vegetable soup .
Quick Nutrition Lowdown
This vegetarian soup recipe is packed with goodness! It's low in calories, high in fibre, and full of vitamins. Perfect for a light lunch or a healthy dinner.
Each serving is about 150 calories , 5g protein , 5g fat , and 20g carbs . Fibre clocks in at 5g .
Remember, it's an estimate! Enjoy the goodness of a healthy low sodium vegetable soup .
Making your own vegetable broth soup recipe can be so rewarding. Don't be afraid to experiment and have fun! You've got this!
Frequently Asked Questions
Can I freeze vegetable broth soup? I'm trying to meal prep like a proper domestic goddess!
Absolutely! Vegetable broth soup freezes beautifully. Let it cool completely before transferring it to airtight containers or freezer bags, leaving a little room for expansion. It'll keep for up to 3 months in the freezer.
When you're ready to enjoy, simply thaw it overnight in the fridge and reheat on the stovetop or in the microwave.
What are some good variations for this vegetable broth soup recipe? I'm feeling a bit adventurous!
Fancy pimping your vegetable broth soup? You could add a spicy kick with a pinch of red pepper flakes or a dash of your favourite hot sauce. For a creamier version, stir in a swirl of coconut milk or cashew cream at the end.
Also, think about roasting some of the vegetables beforehand as that gives it a slightly sweet taste and adds additional layers of flavour to the soup!
Is vegetable broth soup actually healthy for me? I'm trying to be good, you know?
Indeed it is! This vegetable broth soup is packed with vitamins and fiber from all the veggies, making it a nutritious and low-calorie option. Using low-sodium vegetable broth is also a great way to keep the salt content down.
It's a fantastic way to get your five-a-day and give your immune system a boost much better than a greasy chippy!
My vegetable broth soup tastes a bit bland. How can I boost the flavour?
Bland soup is a culinary crime! First, ensure you're using a good quality vegetable broth homemade is always best for flavour. Try adding a squeeze of lemon juice or a splash of balsamic vinegar for brightness. Fresh herbs like parsley, dill, or chives can also liven things up.
Don't be afraid to experiment with different seasonings!
Can I use frozen vegetables in this vegetable broth soup, or is that a bit naff?
Not naff at all! Frozen vegetables are a great option, especially when fresh veggies aren't in season. They're often picked and frozen at their peak ripeness, so they can actually be more nutritious than fresh ones that have travelled miles.
Just add them towards the end of the cooking time, as they'll cook faster than fresh vegetables.
How long does vegetable broth soup last in the fridge? I always make too much!
Your vegetable broth soup will happily keep in the fridge for 3-4 days if stored properly. Ensure it's cooled completely before transferring it to an airtight container. This prevents bacteria growth and keeps it fresh for longer. Always give it a sniff and a good look before reheating to be on the safe side, though!
Grandmas Garden Veggie Broth Soup
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 150 |
|---|---|
| Fat | 5g |
| Fiber | 5g |
