Winter Vegetable Soup with Frozen Vegetables Recipe
Soups·Vegetable Soups

Winter Vegetable Soup with Frozen Vegetables Recipe

Vegetable broth is a wonderful base for a good soup. Surprisingly, a good vegetable soup can help you keep up your strength during an illness, and it is also a source of vitamins and a great mood.

Every cuisine in the world has a soup of mushrooms and vegetables. There is the Azerbaijani dogramadj and the Italian minestrone (“big soup”), a complex soup made from a great many ingredients. The famous Spanish, or rather Andalusian, gazpacho is a vegetable soup served cold, or even with ice.

There is a known episode from history when vegetable soup helped save a city from its enemies. More than 400 years ago, during the assault on Geneva, the townspeople poured cauldrons of vegetable soup onto the heads of the Duke of Savoy's soldiers storming the city walls.

What goes into a vegetable soup depends a lot on the season. In winter you can make a winter soup from whatever winter or frozen vegetables are available.

The nice thing about a seasonal vegetable soup is that the ingredients can vary with the time of year and with what is on sale. The basics are carrots, onions and potatoes, which you always have. For the green vegetables, use Brussels sprouts, peas and green beans; if you can't find fresh ones, frozen are always available. Fresh parsley and dill, an essential part of any decent soup, are sold all year round.

This clear vegetable soup can easily be considered a diet dish: it has a minimum of spices, and the vegetables go in raw, not sauteed first as in dressing-based soups. We cook mushroom soup on the same principle.

Vegetable soup

More with cabbage and potatoes

Vegetarian Borscht Without MeatTasty Ukrainian red borscht without meat: beets, carrot and onion braised with tomato, plus beans, potatoes and young cabbage. Ready in 45 minutes.Lenten Borscht with Mushrooms and BeansMeatless Ukrainian Lenten borscht with dried porcini, beans, beetroot and fresh cabbage. A hearty vegan soup, step-by-step recipe with photos.Borscht with ChickenHomemade Ukrainian chicken borscht – thick and rich, with beans, fried beets and sour cream. Step-by-step photo recipe with tips on broth and serving.Turkey and Cabbage SoupClear turkey and cabbage soup in a rich broth with potatoes, carrot, celery root, parsnip and Mediterranean herbs. A light, simple soup with step-by-step photos.KapusniakKapusniak recipe: Ukrainian sauerkraut soup on smoked pork broth with fried vegetables, braised cabbage and potatoes. Step-by-step photos, served with sour cream.

Ingredients

2 servings

  • Brussels sprouts 100 g
  • Peas 100 g
  • Green beans 100 g
  • Potatoes 1
  • Carrots 1
  • Onion 1
  • Garlic 1 clove
  • Parsley and dill 2-3 sprigs
  • Salt, ground black pepper, bay leaf to taste

Step-by-step recipe

  1. Even before they tamed fire, people used the gifts of nature not only as food but also as medicine, especially plants. Various herbs, leaves, fruits and roots helped people fight disease. With the discovery of fire and the use of cookware, the age of cooking began: specially prepared dishes became part of the diet, and decoctions were used as medicine.

    Vegetables for vegetable soup.
  2. Surely everyone remembers from childhood how a sick child was always fed a “medicinal” homemade chicken soup by a mother or grandmother. More than 700 years ago, the eminent Chinese physician Hu Sihui, author of the Yinshan Zhengyao (Essential Principles of Food and Drink), a classic of Chinese medicine and cuisine, declared that illness comes from a lack of nutrients in the diet and is cured by proper eating. A vegetable soup prescribed by the physician cured the emperor of a kidney illness.
  3. What can you make a tasty vegetable soup from in winter? There are always frozen vegetables: peas, green beans, Brussels sprouts. And fresh ones too: potatoes, carrots, onions. And a variety of herbs: parsley, dill. There is plenty to choose from.
  4. Important! Never let the soup boil hard. No bubbling, just a very gentle simmer over the lowest heat.
  5. Peel the onion, carrots and potatoes.
  6. Cut the onion into thick strips. The carrots and potatoes can be cut into fairly large cubes.
  7. Pour 1 l of water into a pot. It is better to put the frozen vegetables into still-cold water. If you add them to boiling water, the skins of the peas and beans will most likely burst, and the boiling water will cool down and have to be brought back to a boil anyway. Add the chopped carrots right away.

    Boiling the green vegetables and carrots.
  8. Bring the soup to a boil and cook the vegetables for 10 mins.
  9. Add the chopped onion and potatoes to the vegetable soup.

    Adding the chopped onion and potatoes to the vegetable soup.
  10. Season with salt and pepper to taste and add one bay leaf.
  12. After adding the potatoes, cook the vegetable soup for another 10 mins, and only then add the Brussels sprouts and a peeled garlic clove chopped with a knife. Remove the bay leaf from the soup.

    Adding the Brussels sprouts.
  13. Cook the soup until the vegetables are done, about another 8-10 mins.
  14. Ladle the finished vegetable soup into bowls and sprinkle with finely chopped parsley and dill.

    Serving the soup hot.
  15. Serve the soup hot only; vegetable soup tastes best that way. It's worth serving it with fresh toasted white bread croutons.

    Vegetable soup
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Recipe facts
Yield:2 servings
Calories:20 kcal per 100 g
Prep:15 mins
Cooking:30 mins
Ready in:45 mins
Category:Soups › Vegetable Soups
Cuisine:European
Rating:
4.3 (10)
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