Does a recipe of the best vegetable soup really exist? That one you can forget because it is flavorful and hot to your taste? No, it does not exist, because vegetable soup is always different. No fixed rules, set you imagination free- a simple combination of genuine ingredients which makes a healthy and delicious dish.
No rules for the perfect vegetable soup
Lots of ingredients, soft creamy consistency: that’s the vegetable soup. It is very rich: plenty of vegetables guarantee a very flavorful taste, and satisfying consistency (from pulses, potatoes, or pumpkin). Someone adds rice, pasta or grain cereals (barley, spelt, or buckwheat), a little fat-among butter, oil, and lard, you should opt for extra virgin olive oil.
Hot, warm, or cool it is always delicious, as long as it is not too cold. Even people who do not like vegetables, appreciate it.
It is a dish you can prepare and store it in the fridge for a few days.
What vegetables should I use in my soup?
Every kind of vegetables you like! My favorite ones: zucchini, potatoes, leeks, string beans, borlotti beans or any other pulses to taste, tomatoes, and celery. You may add some champignon mushrooms, spinach, and cauliflowers. So, you can mix anything you like, or anything you have got in your fridge.
When the vegetables left are not enough to prepare a good side plate, I put everything together to prepare a delicious soup.
Match those vegetables which are not very consistent-zucchini, spinach, cabbage, for instance, to more consistent and creamy ones, potatoes and pumpkin. The result will be surprising.
How can I make my vegetable soup more flavorful?
Vegetale soup is appetizing because of its unique taste. You do not only smell the vegetables, but also the aromatics herbs-you should add: basil, thyme, parsley, (celery is good too)
How can vegetable soup be paired with?
Vegetables soup is usually rich and it is your actual side plate. The carbs and the starch from potatoes and pulses can’t be underestimate, but it is not a whole serving.
Combine it with proteins from meat, fish, eggs, or fresh cheese, and a slice of toasted rustic bread. Your meal will be healthy, balanced, and satiating because of the fibers. Stone ground flour, cereal, or wholesome bread best fit this soup.
If you want to add some past or rice, you should not eat any bread, or you should have smaller serving.
Is your vegetable soup flavorless? What can you do?
First, season with some more salt and pepper. You may also add an onion or a leek; my own tricks is aromatic herbs. I usually buy a small bunch of basil to thyme and then I add some whole leaves to my soup. While it is cooking I replace the old leaves with new fresh ones.
One of the most famous recipes wants a Parmigiano crust, too: add it, the taste will be unbelievable!
A few tricks for the perfect vegetable soup:
- Keep it under control while cooking: if the lid moves the pressure may increase and the boiling water may overflow. You should not cook it at night or when you aren’t nearby because it may be dangerous. Turn the heat off, before leaving the kitchen.
- Add water only if needed while cooking; too much water results in a too liquid and insipid soup;
- If you want to add pasta, cook it directly in the soup. Small shapes, rice, or other grain cereals best fit this dish. Bring the soup to rolling boil, and pour pasta: set the timer according to the package directions not to overcooks it;
- Do not add any fat while cooking: measure a tbsp of oil when the soup is in your bowl; it won’t get too heavy and oily;
- If you prefer a smoother cream, mix with a hand blender;
- Store it in your fridge for a couple of days; it has gone bad if it smells bitter and sour.
Easy & light Italian homemade vegetable soupServings 4 people
- 2 zucchini
2 medium size potatoes
or 100g of yellow pumpkin
or 1 big onion
- 2 carrots
- 200 gr
- 50 gr spinach chard
- 200 gr
fresh or frozen pulses (peas, beans, broad beans, or chickpeas)
- 3 long tomatoes
- 1 stalk of celery
- 2-3 twigs parsley
- 4-5 leaves basil
- 4-5 strings chives
- 3 twigs thyme
5cmx5cm wide crust of Parmigiano Reggiano for a stronger taste (extra)
- extra virgin olive oil
- salt and pepper
- Carefully wash and rinse all the vegetables; cut the not edible parts away, peel the potatoes, and remove the seeds from the tomatoes;
- Cut them into small even dices (so they will cook better). Set aside carrots, leek, and onion because they need a longer cooking to release all their taste;
- In a pot with little oil, brown carrots, leek, onion over high-medium heat for a few minutes (do not toast onion and leek otherwise they will get bitter);
- Add the other vegetables, the aromatic herbs and the Parmigiano crust to your taste;
- Pour hot water to cover all the vegetables: water should be about about 3 cm over the vegetables;
- Partially cover the pot with a lid, and cook for about 25minutes; add a little water if it gets too thick;
- Before serving (hot or cool), remove the Parmigiano and season with little extra virgin olive oil.