Vegetable soups: cooking options

Soup Builder by Ingredients. Transform your favorite vegetables into a colorful, creamy soup—there are so many options!

1. Choose vegetables.

Prepare vegetables from one color category, using up to 3 types (3 cups total):

Red/purple

Red bell pepper, chopped
Red cabbage, shredded
Beetroot, peeled and cut into cubes

Orange

Butternut squash, peeled and chopped
Orange bell pepper, chopped
Sweet potato, peeled and cut into cubes
Carrots, peel and chop

Yellow

Frozen corn kernels
Yellow zucchini, chopped
Yellow bell pepper, chopped
Yellow beets, peeled and diced

Greens

Broccoli florets
Peas, defrost
Zucchini, sliced
Asparagus, chopped
Leafy greens (spinach, arugula, watercress, or kale), chopped
Frozen edamame beans

Whites

Cauliflower florets
Garlic cloves, peeled (no more than 1 cup)
Fennel head, chopped
Peel and dice the potatoes (no more than 2 cups)

2. Prepare the base.

In a medium saucepan, heat 2 tablespoons olive oil or butter over medium heat. Add 1 cup chopped onion or leek and cook, stirring, for 3-5 minutes, until softened; season with 1/2 teaspoon salt and a couple of pinches of pepper. Add 1 cup chopped peeled potatoes, then up to 3 of the following ingredients. Cook, stirring, for another 2-3 minutes to coat the potatoes.

Ginger, 1 tbsp., peeled and chopped
Garlic, 1 clove, minced
Bay leaf, 1 whole
Thyme, 3-4 sprigs
Rosemary, 1 sprig
Cayenne pepper, a pinch
Grated nutmeg, a pinch

3. Prepare the vegetables.

Add 3 1/2 cups lightly salted chicken or vegetable broth (or water) and bring to a gentle simmer; add the prepared vegetables. Simmer for about 20 minutes, until all the vegetables are tender (if using peas or leafy greens, add them during the last 5 minutes of cooking). Remove from heat, remove any whole greens, and let the soup cool for at least 5 minutes. Gently purée until smooth with an immersion blender or in 2-3 batches with a regular blender (do not fill it more than halfway).

4. Complete cooking.

Reheat the soup as needed, adding water if it's too thick. Season with salt and pepper. For a richer texture, stir in 1/4-1/2 cup heavy cream or coconut milk, or 1 tablespoon (15 g) butter.