A healthy vegetable soup goes at any time of the year as a warm main meal or appetizer. But especially on cold days it warms you from the inside. According to this delicious vegan recipe, you can quickly make creamy vegetable soup with potatoes yourself. It is prepared with zucchini, broccoli, cauliflower, carrots and bell peppers. Various herbs and spices round out the flavor of the soup. Creamy, hearty, aromatic, filling and simply delicious it is.
Course Appetizer, Main Course, Soup
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 10
Ingredients
450gpotatoes(peeled)
250gzucchini
200gbroccoli
200gcauliflower
200gcarrots
1bell bell pepper
2spring onions
1onion
2cloves ofgarlic
2lvegetable broth
paprika powder
coriander powder
marjoram
cayenne pepper
salt
black pepper
vegetable oil(for frying)
100mlvegan cream or plant milk(alternative)
Instructions
Peel and clean vegetables.
Cut onion into small cubes. Finely chop garlic. Cut zucchini, carrots, peppers and peeled potatoes into cubes. Cut broccoli and cauliflower into pieces. Chop spring onions.
Add some vegetable oil to the saucepan and fry onions and garlic until translucent.
Add zucchini, carrots, bell bell pepper, broccoli, cauliflower and spring onions, season with coriander powder, marjoram, paprika, cayenne bell pepper, salt, black pepper and stir-fry for about 5 minutes.
Add potatoes and vegetable broth, bring to a boil and simmer until vegetables and potatoes are cooked, about 15 minutes. Meanwhile, flavor the soup to taste with vegan cream or plant milk and salt and spices again, if desired.
Take the vegetable soup off the heat and puree it finely with a hand blender.
Notes
Use different vegetables depending on your taste.
Refine the soup with any spices and fresh herbs.
Cooking time from vegetables depends on how small the vegetables and potatoes were cut.
Note the detailed tips and tricks for making vegetarian creamy vegetable soup at the top of the post.