Clear Out Your Fridge! Nutrient-Rich Vegetable Soup Recipe
Warming Vegetable Soup for Dieting, Using Up Wilting Produce
Don’t let those veggies in your fridge go to waste! Gather them all up and simmer a pot of this warm, nourishing vegetable soup. It’s a perfect dinner or a light breakfast for your family returning home on a chilly day. This delicious soup is packed with vitamins from the vegetables, and its filling nature makes it excellent for those on a diet. Enjoy a soup that satisfies without overeating.
Main Ingredients- 3 medium potatoes
- 1 medium carrot
- 1/4 head of cabbage
- 1 medium onion
- 1 small zucchini
- A little bell pepper (for color, optional)
- Cooking oil (olive oil recommended) as needed
Seasoning & Extras- 1 Tbsp minced garlic
- 2-3 Tbsp tomato paste
- 2 bouillon cubes (or 200ml liquid stock)
- Salt to taste
- Pepper to taste
- A pinch of dried parsley (for garnish)
- 1 Tbsp minced garlic
- 2-3 Tbsp tomato paste
- 2 bouillon cubes (or 200ml liquid stock)
- Salt to taste
- Pepper to taste
- A pinch of dried parsley (for garnish)
Cooking Instructions
Step 1
Start by thoroughly washing all the vegetables you’ll be using. Chop the potatoes, carrots, cabbage, onion, zucchini, and bell pepper into roughly 1.5-2 cm cubes or similarly sized pieces. Avoid chopping them too finely, as they might become mushy during cooking. Aim for bite-sized pieces.
Step 2
Heat a generous amount of olive oil in a deep pan or pot over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant without burning. Once the aroma develops, add the cubed potatoes and carrots. Sprinkle a pinch of salt to enhance the natural sweetness of the vegetables and sauté until lightly browned.
Step 3
Continue to sauté the potatoes and carrots for about 5-7 minutes until they develop a light golden color. This sautéing step deepens the flavor of the vegetables. (Tip: If you wish to make a richer soup with beef or chicken, add your chosen meat at this stage and sauté it along with the vegetables until the exterior is browned.)
Step 4
Once the initial vegetables are lightly sautéed, add the chopped cabbage, zucchini, and bell pepper. Stir gently to combine and sauté for another minute. (Tip: I prepared a generous batch for a family of four, enough for two meals. Feel free to adjust the quantities based on your pot size and needs. I used my largest stockpot for this.)
Step 5
Transfer the sautéed vegetables to the pot and add enough water to generously cover them. Stir in the 2 chicken bouillon cubes (or 200ml of liquid stock) and 2-3 tablespoons of tomato paste. (Tip: Bouillon cubes and tomato paste are commonly found in the international aisle of most large supermarkets or department stores.)
Step 6
Ensure the vegetables are well submerged in the water. Bring the soup to a boil over high heat, then reduce the heat to medium and let it simmer gently. Cover the pot and cook for about 20-25 minutes, or until all the vegetables are tender.
Step 7
Once the soup has reduced by about half and the vegetables are completely tender, season with salt and pepper to your liking. It’s best to add the seasonings gradually and taste as you go to achieve the perfect flavor balance.
Step 8
Ladle the finished vegetable soup into bowls. Garnish with a sprinkle of dried parsley if desired. Serve warm, accompanied by crusty bread or rice for a hearty and satisfying meal. (Reflection: I recall trying the cabbage soup diet years ago and failing. The reason for my failure was likely the lack of proper seasoning – it was quite bland! This experience reinforces how crucial salt is for delicious food. By cleaning out my fridge and making this nutritious, diet-friendly soup that provides two meals, I truly hit the jackpot!)
