Healthy vegetable soup recipes to try at home. 

There is nothing more rewarding  than a warm bowl of home-made vegetable soup with fresh ingredients you love. A bowl of pure goodness and love.  .  I am going to share with you some is  easy and quick healthy vegetable soup recipes  you could be enjoying. As you might  have  probably guessed right  it will  be full of herbs and spices. 

Some recipes for you to try at home. 

Parsnips and Butter-nut Squash Soup

Ingredients:

  • 2 Medium size parsnips                     bowl of parsnips and butternut squash soup
  • 1 Medium size butternut squash
  • 1 leek
  • 4 cloves of garlic
  • handful of parsley
  • 5 -7 leaves of basil
  • 1 1/2 pint of chicken stock
  • 1-2 teaspoon of dried mixed herbs
  • Black pepper and salt to taste 

Instructions: 

Peel the parsnips and  the butternut squash

scoop out all the seeds from the butternut squash and chop it up into cubes usually small so the cook faster. wash and chop the leeks too.

parsnips and butternut squash soup

 

Pour the chicken stock into a cooking pot and add the parsnips, butternut squash, leeks, garlic, basil, parsley, and the dried mixed herbs

Cook till the vegetables are soft, using a hand blender, blend until smooth or using a normal blender, pour the content of the pot into a blender and blend till smooth.

If too thick add some more chicken stock or water.

Parsnips and butternut squash soup

Reduce the heat right down, add the cooked prawns. This is optional. Add the salt and pepper to taste for a minute.

Serve warm… up to 4 people.

 


 

 

 Roast Tomato, Plum and Red Pepper Soup

Ingredients 

  • 5 Medium Tomatoes Tomato and plum soup
  • 3 Big Plums 
  • 1 red pepper
  • 2 cloves garlic
  • 1/2 onion
  • 1 tsp Dried mixed herbs 
  • 2-3 sprig of Fresh Oregano leaves 
  • 1 twig fresh Rosemary
  • Olive oil 2-3 tbsp
  • Good quality chicken or vegetable stock. 
  • Salt and Black pepper to taste

Instructions

Put the tomatoes, pepper, plums, garlic and the onion in a casserole dish.  Sprinkle some dried mix herbs, add the fresh herbs and lightly drizzle the olive oil over the vegetables. tomato and plum soup

Put in a preheat oven for 35-50 minutes until soft. 

Once soft take the plums out and remove the stones, put everything along with a 1/2 a pint of stock in a blender. 

Pour the mixture back in a pot, add salt, black pepper to taste  and warm through for 2 minutes. 

Serve with wholemeal bread. 

This recipe serves 3 people. 

 

Parsnips, Carrots, Leeks and Crab Soup

Ingredients:

  • 4 medium size parsnips
  • 2 large carrots
  • 2 medium size leeks
  • 1 green pepper
  • 1 small lemon-grass stalk
  • 1 inch ginger
  • 3-4 sprig of thyme
  • 1 sprig on rosemary
  • 4-8 leaves of basil
  • 1 1/2 pint of good quality chicken stock
  • 1 dressed crab or a small pot of crab meat ( Optional if you are vegetarian)
  • Chilli flakes (optional)
  • 2 cloves of garlic
  • Black pepper
  • Salt for seasoning

Instructions:

You could make a stock by dissolving a good quality stock cube in a 1 and half pint of boiled water. To it add a pinch of dried mixed herbs.

Put the stock in a cooking pot. wash and peel the parsnips, the carrots, the leeks, and ginger. Cut into chunks and add to the boiling water. Now add, the thyme, garlic, rosemary and the basil.

Cook the vegetable unto soft. If you are using whole crab,put  the crab into the stock to boil for 5-10 minutes and take out. Cool and get as much meat of the shell is possible.

When the vegetables are soft, pour everything into the blender. Take the woody part of the thyme and the rosemary out.

Blend until smooth. Take the lemon grass stalk out if its too woody to blend. If  too thick add some more water and put the blended mixture back in the cooking pot on low heat.  Add the crab meat ,  black pepper and salt to taste. Stir through and  leave to simmer for 5 minutes.


Butternut Squash with Pear Soup 

I recently invested some money in my very own garden trough. I am currently growing Mizuna or California peppergrass and mustard leaves. The chives have resurrected back to life so I was inspired to create something with these ingredients. Mizuna leaf is glossy green looking with serrated leaves, whilst the mustard leaves look same as Mizunabut has maroon coloured leaves. They are packed with Vitamin C, A, B-6, Calcium, iron and magnesium. 

healthy vegetable soup recipes

This recipe serves 4 people and it’s quite sweet and savoury. No sugar just the sweetness from the pear and the butter-nut squash makes this soup very sweet. 

Ingredients:

  • 1 medium Butternut squash
  • 2 medium pears. Soft pears is preferable
  • 1 medium size onion 
  • 4 cloves garlic 
  • 1 stalk of lemon grass 
  • few leaves of Mizuna leaves- from my garden 
  • Mustard leaves/ greens- from my garden
  • Few chives- from my garden. 
  • Good quality chicken stock. 2 pints
  • Salt for seasoning 
  • Pinch of chilli flakes 

Method:

Peel the butternut squash and cut into small cubes. Peel the pears, onions and cut into small chunks. Peel the skin off the garlic as well and crushed.  

Pour the stock in a pan or cooking pot, add the vegetables and pears along with the garlic. Crush the lemon-grass and put into the pot. Bring to boil. Add a pinch of chilli flakes. Cook vegetables until soft. This should take 15-20 minutes.

Strain the stock out and leave the rest of the vegetables in the strainer. Remove the lemon-grass. Lemon-grass is woody and difficult to completely blend into a smooth consistency.

Put the rest of the vegetables into a blender, add some stock and blend until smooth. Pour everything back in the pot and cook through for 2 minutes. Add some salt and black pepper to taste. 

For garnish, finely chop the chives, mizuna leaves and the mustard greens. Sprinkle on top of the soup just before serving. Enjoy 

 


Broccoli, Leeks and Apple Soup with Crayfish Tail

Healthy vegetable soup

This serves 4 -5 people. 

Ingredients:

  • 1 medium size broccoli 
  • 1 medium size leeks
  • 1 medium size apple 
  • 4 cloves  garlic 
  • 1 small stalk of lemon-grass for flavour. 
  • 2 bay leaves 
  • 1 medium size onion 
  • 1 tsp of chopped dill
  • Pinch of dried rosemary
  • 2 pints of good quality stock 
  • 120g of crayfish tail, cooked and peeled 
  • Pinch of chilli, salt and black pepper to taste 

Herb butter

Finely chop the ingredients below and mix with the butter. We will use this  for the bread. Toast some bread, I personally like seeded bread and spread the herb butter on top of the toast. 

  • 5-10g of butter 
  • Few leaves of Tarragon
  • Mizuna leaves/greens 
  • Mustard leaves 
  • 1 tsp of chopped chives. 

Method: 

Cut the broccoli, use the stalk or the stem of the broccoli. do not throw them away. Also, cut the apples and the leeks into smaller chunks. Peel the skin off the garlic and cut the onions into smaller chunks too.  

Pour the stock in a cooking pot, add the vegetables, apple, garlic, bay leaves, lemon-grass, dried rosemary and dill. Bring to boil and cook until soft but still firm. This should take about 15-20 minutes. Add the chilli flakes. 

Strain the stock out and leave the rest of the vegetables in the strainer. Remove the lemon-grass. Lemon-grass is woody and difficult to completely blend into a smooth consistency.

Put the rest of the vegetables into a blender, add some  stock from the cooking pot blend until smooth. Pour everything back in the pot and cook through for 2 minutes. Add the cooked crayfish just before serving . Add some salt and black pepper to taste. 

Serve with bread and enjoy. 


Red pepper, Sweet potatoes and Beet root soup

Ingredients: 

  • 2 large pointed red peppers 
  • 1 medium size sweet potato 
  • 1 small apple 
  • 2 small onion. Save one to be sauteed 
  • 1 raw or cooked beetroot 
  • 5-7 Sage leaves 
  • few sprigs of thymes
  • few sprigs of rosemary 
  • 3 cloves of garlic 
  • sprigs of oregano 
  •  10g of butter 
  • 80g of mushrooms. 
  • pinch of dried leaves 
  • Handful of parsley 
  • 1 litre of chicken or vegetable stock . divide in half 
  • Salt 
  • Olive oil or cold pressed rapeseed oil.To drizzle over the vegetables before they go into the oven.

red pepper soup

Method:

Cut all the vegetables and the apple into small chunks and place in a casserole dish. Add the fresh herbs ie, sage, oregano, rosemary, thymes,  garlics, dried herbs and pinch of salt. 

Drizzle the rapeseed oil or olive oil over the vegetables and place in the oven at 150-180 degrees for 30-40 minutes. Red pepper soup

Whilst the vegetables are cooking in the oven, put the butter in a hot pan to melt. Add  chopped onions and a handful of finely chopped parsley. cook for few minutes. Roughly chop the mushroom and add to the onions when they are translucent.Cook for about 2  minutes. 

red pepper soup

Add 500ml of the stock at this point and reduce the heat to simmer. Add black pepper to taste. 

Remove the vegetables from the oven when cooked, cool for a few minutes and place everything in  blender. Remove the woody bits of the thymes and the rosemary as those will be difficult to blend into smooth consistency. 

Add the rest of the stock and blend into a smooth consistency. 

Put everything back into the pan and simmer for a 2-3 minutes under low heat. 

serve with garlic bread and enjoy. This is very tasty. 

healthy vegetable soup

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*