This vegetable soup recipe is sure to warm your spirits from the inside out! It’s a nice change from getting your veggies from salads or side dishes and is perfect for a warming but light lunch. Average veggie soups take the easy way out and mask the natural flavors of the vegetables with chicken stock, salt and more salt.
This recipe uses a few spices to enhance the flavors of the vegetables and it’s wonderfully versatile depending on what season it is or what produce you have in the fridge. Almost any produce works fine here so you can either use this recipe as is or more as a guideline. It’s up to you, but the choices are endless and don’t be afraid to experiment a little. How wrong can you go by boiling some vegetables? You can also add in beans, noodles, lentils, etc. to make a more complete vegetarian meal.
Another way to change the flavor from your standard vegetable soup recipe is to roast the vegetables first. Cut up what you’re using into evenly sized pieces, heat the oven to 400°, toss all your veggies in a little olive oil and spread out on a cookie sheet. Roast them for about 20 minutes checking them and flipping them about half way through. This way when you add them to your vegetable stock they’ll have the added dimension of being slightly charred and caramelized. This method takes a little extra time but works beautifully for winter produce to make a heartier vegetable soup recipe.
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