Some popular veg soup recipes include minestrone, black bean soup, lentil soup, and split pea soup. These soups are hearty and filling and can be easily made in large batches to feed a crowd. These soups are packed with flavour and nutrients, and make a delicious and healthy meal or snack. If you’re looking for something a little different, try out the following veg soup recipes.
1. Tomato veg soup recipe
Ingredients:
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 cans (28 ounces each) of whole peeled tomatoes, undrained
4 cups chicken or vegetable broth
1 teaspoon sugar
Salt and pepper to taste
Optional toppings: Croutons, shredded cheese, sour cream or plain yoghurt, chopped fresh parsley or basil
Instructions:
In a large pot or Dutch oven, heat the oil over medium heat until hot. Add the onion and garlic and cook until softened, stirring occasionally. Add the tomatoes and their juice, broth, sugar, salt and pepper. Bring to a simmer and cook for 10 minutes.
Use an immersion blender to puree the soup until it reaches the desired consistency. Alternatively, transfer the soup to a blender or food processor and puree in batches.
Serve the soup hot, topped with croutons, cheese, sour cream or yoghurt, and parsley or basil, if desired.
2. Cream of broccoli veg soup recipe
Ingredients:
1 tablespoon butter
1 onion, diced
3 cloves garlic, minced
4 heads of broccoli, florets only (about 6 cups)
4 cups chicken or vegetable broth
1 cup half-and-half
Salt and pepper to taste
Optional toppings: Shredded cheese, croutons, chopped bacon or ham
Instructions:
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook until softened, stirring occasionally. Add the broccoli and chicken or vegetable broth. Bring to a simmer and cook for 10 minutes.
Use an immersion blender to puree the soup until it reaches the desired consistency. Alternatively, transfer the soup to a blender or food processor and puree in batches.
Return the soup to the pot and stir in half-and-half. Season with salt and pepper to taste. Serve hot, topped with shredded cheese, croutons or chopped bacon or ham, if desired.
3. Creamy potato veg soup recipe
Ingredients:
1 tablespoon butter
1 onion, diced
3 cloves garlic, minced
4 cups Yukon Gold potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup half-and-half
Salt and pepper to taste
Optional toppings: Shredded cheese, croutons, chopped bacon or ham, chopped chives or green onions
Instructions:
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook until softened, stirring occasionally. Add the potatoes and chicken or vegetable broth. Bring to a simmer and cook for 10 minutes.
Use an immersion blender to puree the soup until it reaches the desired consistency. Alternatively, transfer the soup to a blender or food processor and puree in batches.
Return the soup to the pot and stir in half-and-half. Season with salt and pepper to taste. Serve hot, topped with shredded cheese, croutons or chopped bacon or ham, if desired.
4. Spicy black bean veg soup recipe
Ingredients:
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
4 cans (15 ounces each) of black beans, drained and rinsed
4 cups chicken or vegetable broth
1 tablespoon chilli powder
1 teaspoon cumin
Salt and pepper to taste
Optional toppings: Shredded cheese, sour cream or plain yoghurt, chopped green onions or chives, diced avocado
Instructions:
In a large pot or Dutch oven, heat the oil over medium heat until hot. Add the onion and garlic and cook until softened, stirring occasionally. Add the black beans, chicken or vegetable broth, chilli powder and cumin. Bring to a simmer and cook for 10 minutes.
Use an immersion blender to puree the soup until it reaches the desired consistency. Alternatively, transfer the soup to a blender or food processor and puree in batches.
Season with salt and pepper to taste. Serve hot, topped with shredded cheese, sour cream or yoghurt, chopped green onions or chives, and diced avocado, if desired.
5. Corn chowder veg soup recipe
Ingredients:
1 tablespoon butter
1 onion, diced
3 cloves garlic, minced
4 cups corn kernels (fresh, frozen or canned)
4 cups chicken or vegetable broth
1 cup half-and-half
Salt and pepper to taste
Optional toppings: Shredded cheese, croutons, chopped bacon or ham, diced green onions or chives
Instructions:
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook until softened, stirring occasionally. Add the corn and chicken or vegetable broth. Bring to a simmer and cook for 10 minutes.
Use an immersion blender to puree the soup until it reaches the desired consistency. Alternatively, transfer the soup to a blender or food processor and puree in batches.
Return the soup to the pot and stir in half-and-half. Season with salt and pepper to taste. Serve hot, topped with shredded cheese, croutons or chopped bacon or ham, if desired.
