Soup is such an ancient dish that it is even difficult to say exactly when it was born. So, nothing more natural than becoming a vegetable soup heat source for the coldest daysbecoming the typical meal of icy nights.
As it is quite common, we have selected 5 delicious ways you can use to innovate your famous vegetable soup. Follow these recipes and, who knows, think of new ways to flavor your dish. Enjoy your meal!
Vegetable soup with cottage cheese
Time: 50 min
Performance: 6 servings
Difficulty: easy
Ingredients for Coalho Cheese Vegetable Soup:
- 4 tablespoons of oil
- 1 chopped onion
- 2 minced garlic cloves
- 1 chopped red pepper
- 1 tablespoon of tomato paste
- 2 cubes of vegetable broth
- 2.5 liters of water
- 1 diced carrot
- 1 diced potato
- 1 cubed chayote
- 1 cup Ave Maria noodles for the soup
- Salt, pepper and chopped parsley to taste
- 2 cups cottage cheese, diced
Method of preparation:
In a skillet over medium heat, heat the oil and sauté the onion and garlic for 3 minutes. Add the chilli and tomato paste and sauté for 2 minutes. Add the vegetable broth and water and as soon as it boils add the carrot and potato. Cook for 4 minutes. Add the chayote and noodles and cook until the noodles are tender. Season with salt, pepper and chopped parsley. Mix the ricotta and serve immediately.
Vegetable soup with meatballs
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients for vegetable soup with meatballs:
- 4 tablespoons of olive oil
- 1 chopped onion
- 2 seedless cherry tomatoes, diced
- 2 cubes of vegetable broth
- 2.5 liters of water
- 2 minced garlic cloves
- 1 diced carrot
- 1 diced potato
- 1 cup green beans (chopped)
- 1 courgette, diced
- Salt, pepper and chopped parsley to taste
- grated parmesan to taste
Meatball:
- 500 g of minced meat
- 1 egg
- 1 grated onion
- 1 minced clove of garlic
- 2 tablespoons of breadcrumbs
- Salt, pepper and chopped parsley to taste
Method of preparation:
For the meatballs, in a bowl, mix the ingredients and form into balls. Reserve. In a large skillet, heat the oil over medium heat and brown the onion and garlic for 5 minutes. Add the tomatoes and vegetable broth and sauté for 3 minutes. Add the water and once it boils, add the carrots.
Cook for 3 minutes. Add the potato and green beans and cook for 5 minutes. Add the courgettes and cook for 3 minutes. Then add the meatballs and cook for 5 minutes. Season with salt, pepper and parsley. Sprinkle with grated Parmesan and serve immediately.
Vegetable soup with capeletti
Time: 50 min
Performance: 6 servings
Difficulty: easy
Ingredients for the Vegetable Soup with Capeletti:
- 2 tablespoons of oil
- 1 kg of diced chicken breast
- 1 chopped onion
- 2 minced garlic cloves
- 2 liters of water
- 1 chicken stock cube
- 1/2 cup carrots (diced)
- 1/2 cup green beans (chopped)
- 1/2 cup potatoes (cubes)
- 1/2 cup (tea) of chopped cassava
- 1 package of chicken capeletti (250g)
- Salt, chopped parsley and grated Parmesan to taste
Method of preparation:
In a pressure cooker, over high heat, heat the oil and brown the chicken cubes. Add the onion and garlic and sauté for 3 minutes. Add the water and chicken broth, cover the pan and cook over low heat for 10 minutes after the pressure starts. Carefully remove the pressure, open the pot and add the vegetables. Cook for 15 minutes, with the pan open, over medium heat. Add the capeletti and cook for 15 minutes or al dente. Season with salt and parsley and then serve sprinkled with Parmesan cheese.
Lentil soup with vegetables
Time: 50 min (+ 6h of soaking)
Performance: 6 servings
Difficulty: easy
Ingredients for the lentil soup with vegetables:
- 1 cup of lentils
- 4 tablespoons of olive oil
- 1 chopped onion
- 4 crushed cloves of garlic
- 1 stalk of celery, diced
- 1 diced carrot
- 1 bay leaf
- 1 cube of beef broth
- 2.5 l of water 1 diced potato
- Salt, pepper and chopped parsley
- 1 cup bacon cubes (deep fried)
Method of preparation:
Put the lentils in a bowl and cover with water. Leave to soak for 6 hours. Drain and reserve. In a pan, heat the oil over medium heat and brown the onion and garlic for 3 minutes. Add the celery, carrot and bay leaf and sauté for 3 minutes. Add the water and as soon as it boils, add the lentils kept aside and the meat broth. Cook for 20 minutes and add the potato. Cook until the lentils and potatoes are tender. Season with salt, pepper and chopped parsley. Sprinkle with the bacon and serve immediately.
Fitness vegetable soup
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Vegetable Soup Ingredients:
- 3 tablespoons of oil
- 500 g of diced muscle
- 1 chopped onion
- 2 chopped cassava
- 3 chopped potatoes
- 1 chopped carrot
- 1 chopped chayote
- 2 liters of boiling water
- 3 cubes of chicken broth
- Salt and chopped parsley to taste
- Toast to accompany
Method of preparation:
In a pressure cooker, over medium heat, heat the oil and fry the muscle until golden brown. Then add the chopped vegetables, water, chicken broth and salt to taste. Cook for 15 minutes after reaching pressure or until the vegetables are cooked through and the meat has softened. Then separate half of the vegetables and go to the blender. Combine with the rest of the vegetables and meat. Finally, remove from the heat, add the parsley and serve immediately.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
