Grab a spoon, friends! These four vegetarian soup recipes are light enough for the summer, warm enough for those springtime nights, and colorful enough to keep you coming back for more.
Once Rebecca, RD proved just how powerful colorful food is when it comes to happiness, we made a beeline for the test kitchen to start experimenting. Since Cinco de Mayo was around the corner, our first order of business was colorfulhot sauce(tacos and guac, too). But once the fiesta ended, we turned our attention to soup — the no frills, never goes out of style, versatile, and ridiculously simple dinner. The result? Four colorful vegetarian soup recipes perfect for adults and tiny tummies alike.
1. Purple Sweet Potato Soup
Purple sweet potatoes have a denser and richer taste than their orange counterparts but are still just as sweet as the ones we’ve come to know and love, which makes them the perfect ingredient in this stunning lavender soup.
Ingredients:
3 Tablespoons Unsalted Butter
1 Red Onion, chopped
1 1/2 Pounds Purple Cabbage,cubed
1 28-Ounce Bag Purple Sweet Potatoes
6 Cups VegetableBroth
Salt and Pepper, to taste
Instructions:
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until translucent, 5-8 minutes.
Add cabbage and potato cubes. Cook, stirring occasionally, until cabbage begins to wilt, about 5 minutes.
Add broth and bring to a boil.
Reduce heat and simmer until potatoes are tender, 25-30 minutes.
Puree with an immersion blender or food processor.
Season to taste with salt and pepper.
2. Red Tomato Paprika Soup
If you thought you liked tomato soup before, prepare to be blown away. A tablespoon of paprikais the secret behind the irresistibly smoky flavor in this upgraded crowd favorite.
Ingredients:
3 Tablespoons Unsalted Butter
1 Small Yellow Onion,chopped
3 Cloves Garlic, minced
1 Tablespoon Smoked Paprika
10 Medium Ripe Tomatoes, quartered
3/4 Cup VegetableBroth
1/4 Cup Heavy Cream (optional)
Salt and Pepper, to taste
Instructions:
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until translucent, 5-8 minutes. Add garlic and cook another 1-2 minutes.
Add paprika, stir to coat, and cook until fragrant, about another 30 seconds.
Add tomatoes and broth. Season with salt and pepper.
Simmer, covered, until tomatoes soften, about 20 minutes.
Puree with an immersion blender or food processor.
Stir cream (if using) into soup and season to taste with salt and pepper.
3. Yellow Squash Curry Soup
This soup somehow manages to strike a balance between comforting and light. We opted for butternut squash here, but feel free to experiment with summer squash if you’d like.
Ingredients:
2 Tablespoons Olive Oil
1 Medium Yellow Onion, chopped
2 Cloves Garlic, minced
2 Tablespoons Curry Powder
1/4 Teaspoon Sea Salt, plus more to taste
1 Butternut Squash, peeled, seeded, and cut into small pieces
6 Cups VegetableBroth
1/2 Cup Heavy Cream (optional)
Instructions:
Heat oil in a large pot over medium heat. Once it shimmers, add onion, garlic, curry powder, salt, and butternut squash. Cook, stirring occasionally, 10-12 minutes.
Add broth, then bring to a boil. Reduce heat and simmer until squash is tender, about 20 minutes.
Puree with an immersion blender or food processor.
Stir cream (if using) into soup and season to taste with salt and pepper.
4. Green Zucchini Parsley Soup
Finally. A cleansing, feel-good, green soup that actually tastes good.
Ingredients:
3 Tablespoons Olive Oil
1 Medium Yellow Onion, chopped
4 Zucchinis, cut intohalf-moons
4 Cups Vegetable Broth
1 Handful Flat Leaf Parsley, roughly chopped
Salt and Pepper, to taste
Instructions:
Heat oil in a large pot over medium heat. Once it shimmers, add onion and cook, stirring occasionally, until translucent, 5-8 minutes.
Add zucchini and cook until slightly translucent, 8-10 minutes.
Add broth, then bring to a boil. Reduce heat and simmer until zucchini is tender, about 10 minutes.
Remove from heat and add parsley.
Puree with an immersion blender or food processor, then season to taste with salt and pepper.
Depending on the ingredients you're adding, you don't always know how much salt is going in. Many stocks have high levels of sodium, as do canned beans, vegetables and tomato paste. For this reason, save most of your seasoning until the end.
Vegetable soup is one of the best soups to eat. Vegetable soup is made with potatoes, carrots, onions, green beans and green peas. The combined nutrition of each vegetable adds a great number of vitamins and minerals to your diet. Potatoes are a good source of potassium and carrots provide beta carotene.
For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.
It is often used to treat colds and flu. Campbell's Chicken Noodle Soup is a classic and beloved soup made with tender chicken, hearty egg noodles, and a savory broth. It is a comforting and wholesome choice for any occasion.
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