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Hearty Vegetable Soup

Hearty Vegetable Soup

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This Hearty Vegetable Soup is so good for the cold weather in Johannesburg. I did mention I am not a salad or soup fan but I do eat it. 

Hearty Vegetable Soup

I added my own little touch to it so that it doesn’t taste all bland. As long as there’s loads of flavour I’m good. 

Add some crusty bread on the side and it makes it a perfect meal. My family loved this soup and ate it without a complaint.

Dawood Megastore sent me a whole package of goodies and in that bag there was some frozen veggies. I used that to make the soup.

There are days, like today, when I love the convenience of frozen veggies. I must admit there is such a variety of amazing frozen veggies in the supermarkets these days so I really don’t mind it.

When I worked in corporate I obviously stocked up on a lot more convenience produce than I do now. These days I have a little more time so I put some effort into my cooking.

Ingredients Required for the Soup

I added some Indian Spice, like turmeric (which is really good for you) cumin and a hint of chilli powder. Not enough to burn your mouth but it does give the soup a little kick.

You will need veggies, you can use fresh vegetable if you wish. Any vegetable could work for this soup, the frozen veggies I used had some carrots, green beans, peas and sweetcorn and I added some potato.

Vegetable stock gives the soup a punch of flavor too, so you can make your own or use store bought. And then of course, onion, bay leaf, celery, garlic and fresh thyme.

For the sake of my boys I added a little cream to my soup but this is totally optional. You don’t have to add the cream.

Especially if you want to keep it really healthy.  I am trying to stay away from the cream so I didn’t any to my portion. 

Cooking the soup

Soups are generally those dishes that are easy to cook. Besides sauteeing the onion, garlic and celery, the balance of ingredients are just added into a pot and it simmers away.

You can walk away for a whole hour and forget about it. On my side of the world it does take a whole hour because potoatoes take forever to cook.

If you’re not at high altitude like we are you may be able to quick it in a shorter time. However, it is best to let your soup simmer for a while so you can get a good flavor punch.

I used 4 cups of vegetable stock but I also added another 2 cups of water because it was far too thick. You can use your discretion here.

Serving the Soup

Some crusty garlic bread is what I love with this Hearty Vegetable Soup. However, any crusty bread is perfect.

Even better is some cheese toasties. That’s heaven for me, if only I had my way and the health Gods weren’t keeping an eye on me.

You can also top it up with some croutons too. I love it when I have different textures in my food.

However, I didn’t have any croutons at hand. And yes they are easy to make but I was too lazy to even bother. 

I hope you do try this recipe and if you love it as much as my fussy family did please drop me a comment and star rating. 

More recipes you may want to try:

Tomato Coconut Soup

Healthy Chicken Noodle Soup

Turmeric Butternut Squash Soup

Hearty Vegetable Soup

This vegetable soup is really comforting and so flavor packed
Course Soup
Keyword easy soup recipe, easy vegetarian recipes, hearty vegetable soup, winter soup recipes
Prep Time 10 minutes
Cook Time 1 hour
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 2 cups frozen vegetable carrots, peas, green beans,corn
  • 2 small potatoes peeled and cubed
  • 1 onion finely chopped
  • 2 small bay leaf
  • 2 large cloves garlic minced
  • 4 sprigs fresh thyme
  • 2 celery stalks chopped
  • 1/2 tsp chill powder
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 4 cups vegetable stock
  • 2 cups water only if required
  • salt
  • pepper
  • 1/2 cup fresh cream (optional)

Instructions

  • Add olive oil, bay leaf, onion, thyme and celery to a pot. Saute until the onion is translucent
  • Add the garlic and fry for a minute
  • Mix in the turmeric, cumin and chilli powder and fry for a minute
  • Add the veggies and cook for 2 minutes. Add a drop of water if required
  • Mix in the vegetable stock/broth. Season with more salt if required. Add some pepper
  • Allow it to simmer for 45 minutes to an hour until the potatoes are soft and tender
  • You can keep the soup chunky or you can remove the bay leaf and thyme sprigs and use a blender and blend the soup a little. Add cream if you are using some
  • Garnish with some coriander or parsley and serve hot with some crusty bread

Notes

  1. I used 4 cups of vegetable stock for this soup, however I did add another 2 cups of water because it was too thick. You may not require the water so please use your discretion
  2. The cream is totally optional but it does add a lovely richness to the soup
  3. Fresh veggies can also be used instead of frozen
  4. Be careful when adding salt because the stock already has salt

 

 

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