• Heidi Westum Kjerngard

SuperEasy Yummy Vegetable Soup

Updated: Mar 14, 2020

This Soup is super easy and it tastes so good. I make a huge pot of this soup and keep it in the fridge. Perfect for lunch and dinner, I have even had it for breakfast. I just love this kind of soup.


I prefer the vegetable soup, but you can add chicken, beef or pork, just make sure that the meat is already cooked. Cooking the vegetables is quick and easy. If you slice and cut the vegetables into more or less the same size, this soup cookes in 15 minutes.



For two persons, here are the ingredients I prefer to use:


In a large pot, melt a couple of table spoons with oil or butter. Add one chopped onion and two cloves of chopped garlic. Soften the onions and add 1 litre of water and two cubes of chicken or beef bouillon. I also add two large tablespoons of tomato paste. I let this start to simmer,, then I ad sliced carrots, celeriac, leeks, cauliflower, broccoli, frozen peas and celery. Put the lid on and simmer for 15 minutes. Done.


I do not reccomend to freeze this soup as the vegetables will be very soggy when defrosting.


This soup is great to make when youe have vegetables that is close to expiry date. And you can choose the vegetables you like. You can add potato, corn, beans, lentils, pasta etc.

I serve it with parsley on top and a good bread, one of my favourites is walnut bread.

The soup base is water, boullion and tomato paste and if you want to this soup even easier, just add frozen vegetables.


I tell you, if you like soups like this ( I am not fond of creamy soups) this is perfect, just try it.


Bon Appétit.


I am so lucky to have this great pot from Le Creuset, my husband bought one for me a few years ago. When we can afford it, we look for Le Creuset sale and buy plates, mugs and bowls in different colors.



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