Wasfetna

Vegetable soup

Carrot, potato, courgette, peas and corn in a tomato vegetable broth, topped with parsley.

Vegan

Vegetable soup
Cooking time
40 min
Hands-on time
18 min
Free time
15 min
Difficulty
Easy
Calories
160

What separates vegetable soup from vegetables boiled in water is a base of three: onion, celery and carrot softened in oil first. Then the vegetables go in by cooking time, so every piece keeps its shape.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

6people

Amounts follow the number of people

For the soup

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot — The vegetables go in by stages, according to how long each needs.

Method

  1. Sauté the onions, celery, and carrots in oil until they wilt.

    8 min
    You’ll know it’s ready when

    The onions are translucent and the carrots are shiny.

    Tip: This trio is what separates vegetable soup from water with vegetables boiled in it.

  2. Add the potatoes, tomatoes, broth, and salt, and let it simmer gently.

    15 minYou can walk away
    You’ll know it’s ready when

    The potatoes have started to soften.

  3. Add the zucchini, peas, and corn, and continue cooking.

    10 minYou can walk away
    You’ll know it’s ready when

    All the vegetables are tender and retain their shape.

  4. Taste and adjust the salt, sprinkle with parsley and serve hot.

    5 min
    You’ll know it’s ready when

    The vegetables are intact and the broth is colored.

What this teaches

More from Soups