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Homemade vegetable soup can be on the table in under an hour, with all the goodness and nutrients of fresh vegetables. This vegetable soup recipe is flexible;you can vary the ingredients to match what you have on hand, creating an inexpensive lunch or dinner. This page will help you learn how to make vegetable soup and customize it to your taste.
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Managed By: ssmacd
Managed Since: 06/09/2009
Views: 1,052
Money Earned: M$11.30
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Managed Since: 06/09/2009
Views: 1,052
Money Earned: M$11.30
Page revenue is subject to change as we obtain data from our partners
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Make Basil Chiffonade for Vegetable Soup
Garnishes and toppings can add both flavor and interest to soup. In this video, the chef demonstrates how to make a basil chiffonade to use as a garnish for vegetable or tomato soup. By slicing the basil, you allow the oils to escapee, providing more flavor than if you had just topped the soup with a few basil leaves. -
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Vegetable Soup Ingredients
- 2 tablespoons butter or olive oil
- 1 cup of chopped onion
- 1/2 cup of chopped celery
- 1 cup of chopped carrot
- 2 cups of additional chopped vegetables such as green beans, zucchini, potatoes, tomatoes, or turnips
- 5 cups of chicken, vegetable, veal, or beef stock
- 1 tablespoon fresh parsley
- Salt and freshly ground pepper to taste
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Step 3: Tips for Making Vegetable Soup
- Add 2 cloves of garlic with the vegetables, if desired
- Additional herbs, such as chives or marjoram, can be used to enhance the flavor of the soup.
- Use a beef stock when using more robust vegetables like turnips and tomatoes; use a veal stock for a more delicate flavor.
- Canned broth can be substituted for stock; you'll need less salt.
- If the soup is too thick, add more stock until it's the desired consistency.
- Noodles or rice should be cooked separately, and added to the soup immediately before serving.
- Shredded cooked chicken or beef can be added for a more substantial soup.
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Step 2: How to Make Vegetable Soup
- Melt the butter, or heat the oil over low heat.
- Add the vegetables and sauté for about 10 minutes, until softened.
- Add the stock, and bring the mixture to a boil.
- Reduce heat, and simmer for about 30 minutes, or until the vegetables are tender when pierced with a fork.
- Add parsley, salt, and pepper to taste.
