The vegetable soup is a soup prepared with garden vegetables typical of the autumn and winter months when the consumption of hot soups is very pleasant and healthy.
This vegetable soup is rich in vegetables that provide important nutrients such as vitamins and minerals and is rich in antioxidants. Accompanied by good croutons of toasted bread, it is a light and tasty first course.
Frying the veggies
The vegetables like onion and celery are first cooked in the olive oil and when they are fried enough, then we add the defrosted frozen vegetables into it. Potatoes are added uncooked into the soup and they get softened while simmering in the soup. Or you can also separately boil the potatoes and then mash them to add to the soup.
Simmering the soup
When the broth is added to the vegetables and is simmered, you have to add the spices at the same time. To get the soup thickened and to get it into the required creamy texture you must simmer it for a bit longer period.
The simmering continues for more than an hour. Then the remaining veggies are added like tomatoes and potatoes.
Sprinkle the spices
The mandatory spices like thyme and garlic powder are added to the soup for a mind-blowing flavor. Then to adjust the taste, you must add salt and pepper.
Presenting the Soup
The soup is presented to the guests or to the family at the dining table in a soup bowl and you can top it with more herbs or cream to give it a classy look. This soup should be served hot with all the merged flavors for a perfect flavor.
Ingredients
- 100 g of pumpkin
- 150 g of potatoes
- 50 g of celery
- 50 g of chard
- 150 g of cauliflower
- 500 ml of vegetable broth
- 2 tablespoons of extra virgin olive oil
- 1 small yellow onion
- Salt to taste
How to Make Vegetable Soup
- Clean the pumpkin by removing the rind, seeds, and filaments and cutting it into cubes of one centimeter on each side.
- Wash the potatoes, peel them, and cut them into cubes as was done for the pumpkin.
- Wash the celery and slice it about one centimeter thick. If the rib is small, that’s fine, otherwise cut each slice into 2-3 parts in order to obtain small pieces about the same size as pumpkin and potatoes.
- Wash the chard and chop the leaves into small pieces. Wash the cauliflower florets and separate them to obtain small flowers.
- Heat the vegetable broth.
- In a soup pot put the oil, and the peeled and finely chopped onion, and brown it on a low flame until it is transparent.
- Add the vegetables and cook, stirring for a few minutes.
- Add the vegetable broth, and a generous pinch of the coarse salt, mix and bring to a boil again.
- Cook covered for 30 minutes over low heat.
- Serve hot or lukewarm with croutons.
Conclusion
This Frsich’s soup is not your ordinary soup and no other soup recipe can compete or beat this one as it gives me pleasure to the heart when I indulge in this soup.
My whole family always praises my soup and demands it more often. Now I am an expert in making the perfect vegetable soup after trying it out multiple times.
The outclass Frsich’s Vegetable soup recipe deserves a place at the top of your recipe book and no one should forget to make this one, especially on cold days.
FAQs?
Do we fry the vegetables before adding them to the soup?
The vegetables are firstly fried separately and then the chicken broth or soup is added to these vegetables. A number of fresh and frozen vegetables are used for this purpose.
Do we add cream to the soup?
No cream is usually not added to Frisch’s Vegetable soup. It is avoided as already we have added a number of vegetables which makes the soup a thick textured one.
How to make the soup more creamy?
To make the soup more creamy, you must add the potatoes after mashing them. This will turn the soup into a creamy textured one and you will surely love it.
Frisch's Vegetable Soup Recipe
Ingredients
- 100 g of pumpkin
- 150 g of potatoes
- 50 g of celery
- 50 g of chard
- 150 g of cauliflower
- 500 ml of vegetable broth
- 2 tablespoons of extra virgin olive oil
- 1 small yellow onion
- Salt to taste
Instructions
- Clean the pumpkin by removing the rind, seeds and filaments and cut it into cubes of one centimeter on each side.
- Wash the potatoes, peel them and cut them into cubes as was done for the pumpkin.
- Wash the celery and slice it about one centimeter thick. If the rib is small, that's fine, otherwise cut each slice into 2-3 parts in orderto obtain small pieces about the same size as pumpkin and potatoes.
- Wash the chard and chop the leaves into small pieces. Wash the cauliflower florets and separate them to obtain small flowers.
- Heat the vegetable broth.
- In a soup pot put the oil, the peeled and finely chopped onion, and brown it on a low flame until it is transparent.
- Add the vegetables and cook, stirring for a few minutes.
- Add the vegetable broth, a generous pinch of coarse salt, mix and bring to the boil again.
- Cook covered for 30 minutes over low heat.
- Serve hot or lukewarm with croutons.
