Fast and Easy Vegetable Soup
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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
Vegetable Soup RecipeBefore 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.
Soup Tips
The following guidelines are meant for plant-based soups only.
- 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.
- 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.
- 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.
- 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
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.
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Hi Diane – I noted a couple of posts ago, that it took you awhile to get your fall “groove” on :). I know what you are suffering, and as I was reading your post today it dawned on me, we all hold each other up. I hope you know what an inspiration you are to us and how we benefit so much from the “gifts” you have been given as a designer, decorator, wife, mother, grandmother, sister and social media friend (to us your followers). Thank you for lifting us up during these times that feel so heavy and unsolvable as we watch our beloved USA spiral in front of us. I hope we your readers bring you comfort in some small way. Thank you for continuing to create for us. You are a gift to us! Blessings – Terry M. from Maryland
Hi Terry – Thank you for the very thoughtful comment on my blog post. It made my day knowing that what I do, even over the past 6 months has inspired you. It lifted my spirits and gave me a new outlook to just stay positive and do what I love to do. Make things pretty, share, connect and inspire. Thanks for reading my blog and taking the time to connect. XO
Just bought parsnips and turnips for the first time ever! Looks so yummy. Perfect for this rainy day.
and Erika, I am praying for you and your dad. I pray for healing and comfort, and that you’ll know God’s always with you both! if you need encouragement , go to my friend’s blog, “Little Birdie Blessings”, and you will be uplifted!
Comfort food! This is delicious! I made a similar soup, and also butternut squash soup, and it was all I wanted when I was on chemo. I recommend it to any gals in breast cancer treatment. Thank you for this yummy recipe!
I love soup, I love vegetables! I love hearty and creamy without the cream! I trust you as I would a friend concerning the turnips and parsnips. I have never eaten them either but after what you said and all the posts from you readers I am willing to give them a try. Time to get my immersion blender out. I Will even try to slip some to hubby. ;-D
Hi Elaine – I make this soup once a week in the colder months, it is a fave for both Ed and I. I am sure your hubby will like it. I still get turnips and parsnips confused with each other as they are not something I am used to using, but they sure do bring out the flavor in soup!
I have this on my to try soon list now. Like I do not have a long enough list for make overs and cute decor stuff already. But I so love everything you do.
Thanks for the recipe, it was wonderful! I was even more lazy, I roasted the veggies with the dill and parsley at 400 for 25 minutes and then added to the broth and water and simmered and then followed the rest of the recipe. It was so good!
Sorry to hear about your dad, so good that you are able to spend time with him. Take care and thanks for all the great ideas
I’m with you Diane, I don’t like to fuss in the kitchen, fast and easy is my kind of cooking. So I of course pinned this. I have never used turnips and parsnips in a soup, excited to try it. Sorry to hear about your Dad, I am so glad you get to spend time with him.
Diane, this soup is WONDERFUL. You got me with turnips and parsnips, which I’d never seen, much less eaten. I made it veganized with veg broth for dinner last night. My husband and I loved it + leftovers in the freezer–yummy and nutritious. Thankful for your blog!
Diane, I am so sorry to hear about your Dad. You and your family will be in my prayers.
Thanks Kelly – XO
I made the soup for supper last evening. ABSOLUTLEY DELICiOUS!
Thank you for sharing the recipe! Fast and Easy recipes are great. This is a keeper recipe for sure
This soup was my favorite souvenir from Ireland. Keeping you and your dad in my thoughts.
Diane, I am so sorry your Dad is having to go through this dreadful disease. I am glad that you have the opportunity to spend time with him during this.. Thoughts and prayers coming your way for safe travels and strength.
I pinned it too. Thank you for sharing. I’m sorry about your Dad, but I’m glad you are there to honor him with your time and attention.
Soup would be perfect on a cold, blustery day like today. Our farmer’s market isn’t open until Thursday. I will surely be in line to pick up leeks, parsnips and turnips! Thanks for sharing what looks to be a delicious recipe.
Pinned it! This will be a good recipe to make for my vegan son. Interesting addition of fresh dill-love it!
Sounds like a good way to try turnips and parsnips for the first time. Thanks!
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
Sounds delicious, I am going to give it a try.
I’m sorry you are going through that disease. It’s not easy.
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 :)
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.