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Once months with R in their names roll around, I grab my big soup pot. November's shorter days especially make me crave hearty soups. My soup season kicks off with everything from cabbage stew to fennel tomato soup to classic lentil pots. This veggie soup came from one of my spur-of-the-moment cooking ideas.
Weekend Kitchen Magic
The other day I couldn't get the image of steaming veggie soup out of my head. I quickly asked my wife if I could take over the kitchen that weekend, since winter only gives me free time to play around with recipes on weekends. Her simple "That's fine" was all I needed to get started.
Plan first, shop second
My wife thankfully reminded me Saturday was Three Kings Day. So I quickly put together a shopping list, taking ideas from a picture I'd seen earlier, and rushed off to get everything.
What makes my soup special
The beauty of this recipe is how simple it is. Potatoes, carrots, celery, leeks, bell peppers, peas and onions are things everyone has in their kitchen. Add some spices and good broth, and you've got my comforting winter soup.
What you'll need
- Potatoes: 600 g peeled and diced as my foundation
- Onions: 1 large finely chopped for flavor base
- Garlic: 2 cloves minced for richness
- Carrots: 3 medium sliced for bright color
- Celery: 2 stalks chopped small for extra punch
- Leeks: 1 stalk cut into rings my top veggie pick
- Bell pepper: 1 red diced for natural sweetness
- Frozen peas: 100 g for texture contrast
- Tomato paste: 1 tbsp for color boost
- Veggie broth: 1.5 liters homemade tastes best
- Butter: 1 tbsp for extra flavor
- Salt and pepper: to taste
- Baguette: fresh for dipping
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Getting the veggies ready
- The potatoes
- I peel them and cut into even chunks. This matters for making sure they cook just right
- The flavor makers
- Onions and garlic get finely chopped. They create the flavor foundation for my soup
- The colorful mix
- I wash carrots, celery and leeks carefully and cut everything into bite-sized pieces
Getting started
I melt butter in my big soup pot. The onions and garlic cook until they're translucent. Then I toss in a third of the potatoes followed by the broth. Everything simmers together for about 10 minutes.
My thickening secret
I mash the soft-cooked potatoes right in the pot. This makes the soup creamy without using cream or flour. It's an old kitchen hack my grandma taught me years ago.
Adding the vegetables
Now the carrots, celery, leeks and remaining potatoes go into the pot. A spoonful of tomato paste adds color, then everything simmers for 30 minutes. My kitchen already smells amazing at this point.
Final touches
Just before finishing, I add bell peppers and peas. The peppers need only 10 minutes, while peas cook in just 3-4 minutes. This keeps them crunchy with bright colors intact.
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Seasoning just right
I season the soup with salt and pepper. Sometimes I'll toss in fresh herbs or a squeeze of lemon. These little additions make all the flavors pop.
Worth the wait
After cooking, I let the soup rest for 10 minutes. Keeping the lid on while it sits on the turned-off stove lets all the flavors blend perfectly.
Ready to enjoy
The steaming soup goes into deep bowls with crusty baguette on the side. This combo hits the spot as the ultimate comfort food on cold days.
Family-friendly meal
Kids especially go crazy for this soup. The mild seasonings and colorful veggies make it a hit with little ones. It's truly a recipe the whole family loves.
Mix it up
I often try different things. Sometimes I throw in chickpeas or white beans for extra protein, or zucchini and cauliflower from my garden. The basic soup leaves plenty of room to get creative.
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Tasty vegan option
I sometimes swap butter for olive oil to make it vegan. Paired with a chunk of crusty whole grain bread, it becomes a complete plant-based meal.
Make ahead friendly
This soup actually tastes better the next day. I often make a bigger batch and freeze portions. It's perfect for those busy days when cooking isn't an option.
Nutritious comfort
With all these fresh veggies, the soup packs tons of vitamins. It keeps you full for hours and gives you energy, exactly what you need during cold weather.
Company approved
When friends come over, I love making this soup. It looks impressive and pleases everyone's taste buds. A foolproof recipe that always turns out great.
Smart cooking
This soup works wonders for using up leftover veggies. Whatever's sitting in your fridge can find new life here. That's how cooking becomes both fun and less wasteful.
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Bottom line
This veggie soup tops my winter favorites list. Simple ingredients, big flavors, and so good for you—a combo that just makes you happy. It's a recipe I come back to time and again.
Frequently Asked Questions
- → Why do the potatoes go in at two different times?
The first ones cook down so you can mash them up and make the soup thicker. The rest stay chunky for more texture.
- → Can I toss in other veggies?
Totally! This soup is super flexible. Just keep potatoes as your base, then use whatever's in season or in your fridge.
- → How come peas get tossed in last?
Frozen peas are already a bit cooked. If you let them simmer too long, they'll turn pale and mushy.
- → Does it freeze okay?
Yep, you can freeze the soup with no problem. When reheating, just add some water if it thickens up too much.
- → How do I make the soup nice and thick?
Mash up those first potatoes and let it cook for a good while. No thickener needed, it’ll get creamy on its own.
Conclusion
A warming veggie soup mixing different seasonal produce for the ultimate comfort during chilly months.