Servings: 8 servings. Prep 15 minutes minutes. Cook 40 minutes minutes. Ready in: 55 minutes minutes. Instructions Heat olive oil in a large pot over medium-high heat. Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.

Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil, then add green beans. Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes.

Add corn and peas and cook 5 minutes longer. Serve warm. Notes Boosting Flavor For more flavor add in more dried herbs or even triple the amount of dried thyme. Other good herbs to add include basil, oregano, rosemary, marjoram, or Italian seasoning. Another option to add more flavor is to use a homemade chicken stock or vegetable broth.

You can also add a corn cob that corn kernels have been cut from in step 3 if using fresh corn. It's also delicious to simmer a parmesan rind in with the soup, then remove at the end when removing bay leaves. It also goes nicely with a grilled cheese sandwich. I like to make a big pot of this vegetable soup and eat it the next day and the day after that.

It keeps well in an airtight container in the refrigerator for up to 4 days—the flavor improves as it sits in the fridge! Notify me of follow-up comments via e-mail. Great recipe. I really like how you list and emphasize order of ingredients, etc. It makes a huge difference in the finale.

Yum Thank you! This is a great tasty soup 🙂 I wondered how I could get the nutritional info calories etc for this recipe?

I think I was a titch heavy handed with the red pepper flakes it had a kick! and I did not have any white wine vinegar so I used a good squeeze of lemon as suggested in the blog. This soup is AMAZING! I will absolutely make this recipe again! Love this soup!

The only differences are that I deglazed the pan with a little white wine before adding the broth, and eliminated the vinegar at the end. It's low in calories and packed with fibre and vitamin C. This warming vegan soup is made using juicy, ripe tomatoes, which come into season around September.

It's a comforting recipe to make and eat throughout the year. Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix. Everyone loves this super healthy soup, perfect for an easy supper. This warming vegetable soup, from Great British Bake Off host Mel, is a traditional family recipe that packs in fresh veg and spices, making a healthy supper.

Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg. Have some leftover parsnips from your Sunday roast? They'll go down a treat in this vegan spiced curry soup.

The recipe is made in a slow cooker. A healthy summer soup - based on an Italian classic and packed with greens, it's a good source of fibre and vitamin C. Let this hearty celeriac soup warm you up on cold days. Top with our hazelnut crumble for added crunch and serve for lunch or as a starter to a winter menu.

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day. Rustle up this healthy vegan celeriac and hazelnut soup as a starter on Christmas Day. Truffle oil adds a bit of luxury, or leave it out for a simple supper on a winter's night.

Try this dairy-free, plant-based twist on the classic leek and potato soup. Ideal for lunch or a starter, top with chopped chives and enjoy with crusty bread. A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots.

This healthy low-calorie soup is a delicious way to use up courgettes when they're in season. Plus it's freezable, so you can make it in summer and enjoy all year. Blend butternut squash and red pepper together with the flavours of harissa and spices to make this warming soup.

It's healthy, low fat and packed with vitamin C. For a creamy potato soup, try this Zupa ziemniaczana recipe, which originates from Poland — it makes for a hearty lunch, or light supper. Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort — it has a lovely silky texture.

Satisfying and simple to make, homemade soup is a great supper or take-to-work lunch. A smooth, blended vegetable soup with blue cheese that's as good for a comforting meal as it is for a dinner party starter.

Aromatic flavours transform the ordinary parsnip into a delicious warming soup. Search, save and sort your favourite recipes and view them offline. Join the BBC Good Food Wine Club. Join our Subscriber Club Download our app Good Food Shows Wine Club Recipe boxes Videos.

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The carrots are spiralized to give this Spring Vegetable Soup a noodle, making it hearty and filling. jump to recipe. Prep Time 10 minutes mins. Cook Time 15 minutes mins. Total Time 25 minutes mins.

Print Recipe Pin On Pinterest Leave Review. Ingredients 1 tablespoon extra virgin olive oil 1 large leek trimmed and sliced 1 large celery stalk diced 2 garlic cloves minced salt and pepper 6 cups low sodium vegetable broth 1 cup frozen green peas 1 15oz can cannellini beans, drained and rinsed 2 cups baby spinach 2 large carrots peeled, Blade D, noodles trimmed 1 teaspoon fresh thyme leaves 1 tablespoon chopped fresh tarragon optional: freshly shaved Parmesan cheese to garnish.

Instructions Heat the oil in a large pot over medium-high heat. Once the oil is shimmering, add the leek, celery, and garlic. Season with salt and pepper. You can thaw the frozen soup in the refrigerator, overnight, or place frozen soup into a sauce pan with 1 cup of water and simmer until thawed and heated through.

This is a great meal to have ready for when you return from a trip and know that you will not have the energy to cook. Do you know someone who just moved to a new home or had a baby?

You will absolutely make their day when you show up on their porch with a big pot of this soup. This make-ahead, freezer-friendly hearty vegetable soup is both simple and adaptable. Perfect for a fridge full of CSA vegetables!

In a large Dutch oven or soup pot, heat olive oil over medium heat. Add leeks, carrots, celery and garlic. Stir and cook until fragrant and starting to soften; about minutes. Soup should keep in the freezer definitely, but to prevent freezer burn, consume within months.

Skip to primary navigation Skip to main content Skip to primary sidebar Summer is here and the vegetables are abundant. Course Dinner, lunch. Cuisine Soup.

Keyword make ahead, soup, vegan. Prep Time 10 minutes. Chiefly because fresh herbs can be uber expensive at the market, but are ridiculously cheap to grow in abundance at home. You can even grow many types of the following herbs indoors year-round.

Fresh basil and thyme are quite easy to grow in a kitchen window. But sometimes you just need to use dried herbs. But know that not all dried spices are the same and yes, some brands are better and fresher than others. Freeze-dried herbs can be used at a ratio of with fresh herbs.

We like the brand Green Garden for freed-dried herbs! The only spices used in that are salt , pepper, and Italian seasoning. Salt itself does not add flavor, but it does act as a flavor enhancer or suppressor.

Salt reduces bitterness, and in low measurements will increase sweet, sour, and umami flavors. At higher levels, salt will suppress sweet flavors and increase the boldness of umami flavor. Use it sparingly in your soups to draw out the other flavors and not overpower them.

I do hope you have found this list to be helpful and informative. It is by no means exhaustive, and I know I have missed quite a few.