This winter vegetarian soup recipe is fantastic because you can use just about any vegetable you like, and the cooking technique and time stays the same. So in thirty minutes you can whip up an easy, delicious soup with your favorite flavors. Here, we’ve gone with carrot, red pepper, and broccoli. What could be better for a comforting winter lunch or dinner?
Three Quick and Easy Vegetarian Soup Recipes: Carrot-Ginger Curry, Red Pepper, and Broccoli-Spinach
This winter vegetarian soup recipe is fantastic because you can use just about any vegetable you like, and the cooking technique and time stays the same.
- olive oil: 1 ½ tablespoons
- yellow onion, roughly chopped: 1 cup
- garlic, minced: ½ teaspoon
- vegetables (peeled carrots, red pepper, OR broccoli), roughly chopped: 2 cups
- baby Dutch yellow potatoes, washed, dried and roughly chopped: 1 cup
- vegetable broth: 3 cups
- granulated sugar: 1 teaspoon
- Kosher salt: ¾ teaspoon
- ground black pepper: a pinch
- greens, tomato or avocado, finely chopped: a bit for garnish (optional)
Step 1: Coat the bottom of a medium-sized sauce pot with the oil and place it over medium-low heat.
Step 2: Add the onions and garlic and cook until the onions are transluscent and soft, about 5 minutes.
Step 3: Add the vegetable you've chosen to use (carrots, red pepper or broccoli), and the potatoes, and sauté for about 2 minutes. (If you're using carrots, at this point add 2 teaspoons freshly grated ginger and 1½ teaspoons curry powder. And if you're using red pepper, at this point add 1 teaspoon smoked paprika and ½ teaspoon cumin.)
Step 4: Add the vegetable broth and bring to a boil. Then reduce the heat to low, cover the pot, and simmer until the vegetables are tender, about 15 minutes.
Step 5: Use an immersion or standing blender to purée the soup until it's as smooth as possible.
Step 6: Add the sugar, salt and pepper and stir to blend.
Step 7: If desired, garnish each serving with finely chopped greens, avocado or tomato.