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!
Vegetable 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.
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.
Here is the Vegetable Soup recipe to print:
Fast & Easy Vegetable Soup Recipe
- 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
- 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.
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