Soup from vegetables

Vegetable soup

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I make vegetable soup all year round, but I like to prepare it mostly during the summer, because then I can make it from fresh vegetables. The vegetables I use most often in vegetable soups are carrot, parsley, cauliflower, broccoli, potatoes, green beans and green peas. Any vegetable I have available at home usually ends up in this soup. I flavour the vegetable soup with cream and serve it with fresh herbs such as dill, parsley or chives.

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Soup with vegetables

Ingredients for vegetable soup.

  • 120 g carrot
  • 60 g parsnip
  • 150 g green beans
  • 200 g cauliflower
  • 300 g potatoes
  • 2 big green onions
  • 1 tablespoon of butter
  • 2 teaspoons of salt
  • 1.5 l water
  • 3/4 teaspoon of freshly ground black pepper
  • 120 ml cream (30%)


  • parsley and chives for serving

How to make vegetable soup.

Dice the carrots and parsley into small cubes. Dice the potatoes into medium-sized cubes. Cut the green beans into 2.5 centimetre long pieces. Divide the cauliflower into florets.

Put butter and finely chopped green onions in a pot and fry it for 2-3 minutes over a low heat. Next, add water, carrots, parsley and potatoes. Bring it to a boil, then simmer covered, over a low heat for 10 minutes. After that, add the green beans, cauliflower florets, salt and pepper. Continue cooking for another 10 minutes. Finally, pour in the cream and keep the soup on the heat for an additional 4-5 minutes.

Serve the vegetable soup sprinkled with freshly cut chives and parsley.

Soup from vegetables

Good to know when making vegetable soup.

You don’t have to stick to the exact measurements of the ingredients. The weight of the vegetables in this recipe was measured after peeling them.

When making this soup, you can select both fresh or frozen green beans. It can be green beans, yellow beans, or a mixture of both.

Do you like green beans? If so, try our recipe for Green bean and tomato salad.

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Vegetable soup
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