Fast and Easy Vegetable Soup

This Post May Contain Affiliate Links. Please Read my Disclosure Policy.

You know if you are seeing a recipe here on In My Own Style that it must be DELISH, affordable, and easy to make. This vegetable soup recipe is yummy and healthy, too.

The last thing I ever want to do after a busy day is have to cook dinner, but I need to eat and want something homemade and on the healthy-ish side. This vegetable soup fills the bill.

I made it last night, it was a cloudy, blustery day – homemade soup or beef stew with a secret ingredient for dinner is perfect in front of the fire.  What I like best about this recipe, though –  is how easy it is to make.

I love soup – I could live on it, paired with bread – throw in a salad and I am one happy girl. I don’t like to fuss in the kitchen at all even when I have the time. All you need to do to make this soup is some chopping, stirring, blending – done!

Fast-and-Easy-Vegetable-Soup-RecipeVegetable Soup Recipe

Before I started making this soup I didn’t know the difference between a parsnip and a turnip. Now I do.

I have learned that adding both a turnip and a parsnip will make the soup taste delicious.

Add one to any soup recipe and it will give it that delish soup taste – hearty and creamy – but that has no cream in it at all.

One-Pot-Veggie-Soup-Recipe

This recipe makes enough to fill 3 big soup bowls. If you need more, simply double the ingredients.

I don’t add salt to the mix since Ed and I like different levels of saltiness  – we add our own seasoning at the end. I add a seasoning called, Herbamare. It is my go-to seasoning for everything. Ed adds a Creole seasoning called, Tony Chachere’s.

Soup Tips

The following guidelines are meant for plant-based soups only.  

  1. Always allow your soup to fully cool down before you store it in your refrigerator.  Placing even warm soup directly into your fridge can change temperatures and cause condensation.  Leave soup to cool in storage containers on the counter until they reach room temp then place the containers in the fridge.
  2. Plant-based soups last longer in the fridge than soups with animal products.  Meat and dairy have shorter shelf life than cooked veggies, beans and grains.  
  3. Short-term soup storage: If you’re going to eat your plant-based soup within a week you can store it in any glass containers that you have.  Fill to the top of your jar or container. 
  4. Long-term soup storage: If making a double-batch of soup, keep one of the batch to eat within a few days.  For long-term fresh storage there are two options.
    • Use a quart-sized wide-mouth glass Mason jars.  Ladle the soup into the jars while it’s still warm and fill to the top of the jar.  Top with the two-piece tin Mason jar lid and the still-warm soup will naturally form a tight seal.
    • Use a Souper Cube – Ladle soup into the cubes and then freeze. The next day, remove the frozen blocks of soup and place in a freezer bag.
    • Allow to fully cool on the counter then store in your fridge pushed towards the back of the shelf.  

Fast & Easy Vegetable Soup Recipe

Fast & Easy Vegetable Soup Recipe

This is a very simple vegetable soup to make that can be blended to a smooth consistency that will make it taste more like a cream-based soup, but with very low calories. 
To make this vegan and no oil, use veggie broth in place of oil and butter.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: American
Keyword: soup, dinner, lunch, easy meals

Ingredients

  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 2 leeks, chopped
  • 1 yellow onion, chopped
  • 2 parsnips, chopped
  • 1 turnip, chopped
  • 1 tablespoon fresh dill
  • 2 tablespoons fresh parsley
  • 2 tablespoons olive oil
  • 1 teaspoon unsalted butter
  • 1 quart chicken broth, I use College Inn Brand – Low Sodium
  • 1 cup water

Instructions

  • Chop all the vegetables into chunks.  Dice the parsley and dill.
  • Heat butter and oil on medium-high in a soup pot. Add onion, leeks, carrots, and celery to the pot and sauté for 5 minutes. 
  • Sprinkle in the dill and parsley. Add and stir in the chopped parsnips and turnip. Sauté for 5-10 minutes or until the veggies look lightly browned. 
  • Add chicken broth and water, simmer until vegetables are tender – about 45 minutes.
  • Use an immersion blender to puree the soup to a smooth consistency. You can also transfer the soup to a blender to puree.
  • Serve hot.

You May Also Like:

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

25 Comments

  1. Hello from Cape Town!
    My Mum has stage 4 cancer throughout her entire body, skeleton included. She starts another round of monthly chemo this morning. She is 77 and I know that the treatment is just to enable us to have her for a little longer but as she has NO side effects from any treatment so far, she is happy to go through it.
    I so get what you mean about spending as much time as possible, I am so lucky I get to be with my Mum and Dad every day as I work from their home!
    Blessings and love from this side of the world.
    xxxx

  2. Embarrassing to admit, but I’ve never eaten a parsnip or turnip….this sounds like a good way to try both!
    I’ve got to add “immersion blender” to my Christmas list :)

    1. Hi Erika – I didn’t know what they were up until a few years ago. I am not sure I would like them as is, but when added to soup they really do make the soup delish. I have a Braun immersion blender, it was a gift and when I got it I was not sure how to use it. Now I use it all the time.