Amazing Vegetable Soup Recipes

6th April 2015

Vegetable soups are so versatile and yummy. You can use them as a warming lunch or supper in the depths of winter with some crusty bread. Others can be served chilled in the summer. What a fantastic way of getting your 5 a day or getting your kids to eat the vegetables that they claim they don’t like. Here are our four, favorite vegetable soup recipes.

Chicken and vegetable soup


  • 1 1/2 cups of chicken broth
  • 320 g of tomato juice
  • 230ml water
  • 1 large potato, peeled and diced
  • 2 carrots, peeled and sliced
  • 400 grams canned tomatoes, with the juice
  • 2 celery stalks, cut into slices
  • 100g green beans
  • 150g hominy (or dried corn)
  • Powdered chicken broth
  • Salt and pepper to taste


Pour the chicken broth with the juice from the tomatoes and the water into a large pan. Add the potatoes, carrots, celery, tomatoes, green beans and the hominy. Season with salt and pepper to taste and add the powdered chicken broth. Bring the whole mixture to the boil and then simmer for around 30 minutes on low heat.  The soup can be eaten as soon as the all the vegetables are soft.

veg Soup2

Spicy vegetable soup


  • 1 tomato
  • 3 garlic cloves
  • 1 tsp. paprika
  • 3 tbsp. extra-virgin olive oil
  • 1 large onion
  • 2 carrots
  • 50g celery
  • 50g leeks
  • 50g radishes
  • 1/4 white cabbage
  • Salt and pepper to taste
  • 2 tbsp. chopped parsley
  • 1 sprig of cilantro
  • Nutmeg


Wash all the vegetables with fresh water and peel where necessary. You can add other vegetables that you have lying around the kitchen or in the fridge. Pumpkin, peas, cauliflower, fennel, and kale would work well.  It is best to use vegetables that are in season. Cut all vegetables (except for the tomato) in a julienne style as evenly and as thinly as possible. The thinner they are, the less time they will take to cook and the quicker you will get your soup!

Wash and chop the parsley roughly then peel and crush the garlic. Cut the tomato into chunks. Heat the oil in a large pan and first add the crushed garlic which should be cooked until golden, stirring continuously with a wooden spoon. Sprinkle in the paprika then add all the vegetables (except for the tomato and parsley). Gently saute this mixture for 2 to 3 minutes. Finally add the water and cook on a medium heat for 30 minutes. Season with salt, pepper and nutmeg to taste. Serve warm or chilled as a delicious summer snack.

veg Soup3

Colorful vegetable soup


  • 2 tbsp. oil
  • 2 chayote
  • 1 medium onion, diced
  • 1 carrots, peeled and sliced
  • 3 small cloves of garlic, peeled
  • 3 zucchini, sliced
  • Half a kilo of ripe tomatoes
  • 5 leaves of Swiss chard or spinach, diced
  • Salt and pepper
  • 2 corn cobs, soft
  • One sprig of mint
  • 5 cups of water
  • 3 potatoes, peeled and sliced
  • Cooked chicken pieces (optional)


Add the oil to a large pan and heat gently. Saute the onions and garlic in the oil until soft. Blend the tomato with water and pour this mixture into the pot. Cook for a few minutes. Add the mint and the vegetables and season to taste. If desired some chicken can be added. This would be excluded in the vegetarian option. Bring the soup to the boil for a few minutes, occasionally stirring and adding water. Then cover and allow to cook for 20 minutes. Season to taste and serve warm.

Vegetable soup with watercress



  • 2 onions, diced
  • 3 cloves of garlic, thinly diced
  • 1 1/2 peppers, seeded and diced
  • 300g of spinach
  • 3 tbsp. butter
  • 1 handful of watercress, diced
  • 1 liter of broth, you could use chicken or vegetable (homemade or purchased)
  • 1 tbsp. salt
  • 4 c. water
  • Pepper to taste
  • 3 large carrots, peeled and diced
  • Extra-virgin olive oil
  • 3 cambray onions, diced
  • Red wine or balsamic vinaigrette


Melt the butter in a large pan and add the onion and garlic. Cook for about 5 minutes over a medium heat until soft. Add the broth (vegetable or chicken), the water, carrots, cambray onions, peppers, spinach and watercress. Bring the mixture to the boil then reduce heat and cook for half an hour. Remove from heat and allow to cool for approximately 30 minutes. Blend the soup to a puree and return to the pot. To serve, heat on low heat for 15 minutes and add a splash of olive oil and vinaigrette. Enjoy!