Vegetable Broth Soup
Vegetable Broth Soup

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, vegetable broth soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegetable Broth Soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Vegetable Broth Soup is something which I have loved my whole life.

Find Deals on Organic Vegetable Broth in Groceries on Amazon. How to Make Vegetable Soup To make this hearty vegetable broth soup, simply chop up all the veggies and place them in a large stockpot or Dutch oven. Bring the vegetable soup to a boil, then reduce the heat and simmer it, covered, for an hour. Add the bay leaf, vegetable broth, and undrained tomatoes.

To begin with this particular recipe, we must prepare a few components. You can cook vegetable broth soup using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vegetable Broth Soup:
  1. Get 1 Carrot
  2. Make ready 1/2 cup broccoli
  3. Take 1/2 cupCauliflower
  4. Make ready 1/2 cup Zucchini
  5. Make ready 7-8 pieces Beans
  6. Make ready 3-4 pods crushed garlic
  7. Take 1 small piece of ginger
  8. Take 1 Boiled potato
  9. Make ready 1 bay leaf
  10. Get 1/2" small piece of cinnamon stick
  11. Take To taste Salt
  12. Take To taste Black pepper
  13. Take 1 Tbsp olive oil

Cook uncovered until liquid is reduced by half. You can use this homemade vegetable broth to make vegetarian soup, gravy, risotto, stew, stir-fry, and more. Your vegetable broth will keep for three to four days in the refrigerator. Be sure to refrigerate it promptly.

Instructions to make Vegetable Broth Soup:
  1. Boil all the veggies (except potato) in an open pan.add a stick of cinnamon, bay leaf - Add little salt
  2. Let them boil till they are little tender but make sure they don't lose their crunch.
  3. Strain the veggies once they are done, but don't throw the water.
  4. Pick all big chunks of veggies and separate them from some pieces of veggies if they get little mashed up - Churn the mashed pieces (remove bay leaf & cinnamon) but with ginger & garlic.
  5. Now mix vegetable broth with it and blend once.
  6. Take olive oil in a pan, add cumin & black pepper. Add soup and let it boil for a while. - Serve in a bowl and garish with coriander leaves and lemon juice.
  7. Veggies too can be sautéed in olive oil or butter along with boiled potatoes (cut lengthwise)
  8. Squeeze lemon and add black pepper to it.
  9. Can add mushrooms or other veggies of your liking

Your vegetable broth will keep for three to four days in the refrigerator. Be sure to refrigerate it promptly. To keep it longer, freeze it in airtight containers or heavy-duty freezer bags. Sweat onions, carrots, and celery in olive oil and tomato paste. The tomato paste adds lots of flavor to the soup.

So that’s going to wrap this up with this special food vegetable broth soup recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!