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Fresh vegetable soup served with carrots, celery, and parsley.
Light vegetable soup flavored with crisp vegetables and fresh herbs.

Garden Vegetable Soup

Author: Flavelo
Recipes Soups
The secret to a truly good vegetable soup lies not in water, but in starting with fat. When vegetables are sautéed first, their flavors concentrate and develop a deeper, sweeter character than if just thrown into water. This foundation turns an everyday soup into something special.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 130 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large soup pot
  • Cutting board
  • Sharp knife
  • Vegetable peeler
  • Wooden spoon

Allergen Information

⚠️ Celery

Instructions

1 ✓

Clean the vegetables. Slice the carrots and parsnip into rounds, dice the celeriac and potatoes, break cauliflower into florets, and finely chop the onion.

Tip: Try to cut pieces to similar sizes so they cook evenly.
2 ✓

Heat oil in the pot and sauté the onion until translucent. Add carrots, parsnip, and celeriac, then sauté for 4-5 minutes until fragrant.

Tip: Sautéing caramelizes the sugars in the vegetables, making the soup much more flavorful [Maillard reaction].
3 ✓

Add potatoes and crushed garlic, stir, then pour in hot water or broth.

Tip: Always add hot liquid to keep the cooking process going and prevent vegetables from getting soggy.
4 ✓

Cook over medium heat for 10 minutes, then add cauliflower and green peas.

Tip: These need less time, so they won't turn to mush by the time the carrots are tender.
5 ✓

Once everything is tender, season with salt and pepper. Remove from heat and sprinkle with fresh chopped parsley.

Tip: Don't boil the parsley; it will lose its vitamin content and fresh flavor.

Recipe FAQ

What if it's too thin?
You can take out a ladleful of vegetables, blend them, and pour back in to thicken.
When should I add noodles?
If cooking pasta in it, cook it separately or add at the very end so it doesn't soak up all the broth.

Ingredients

  • 2 medium Carrots
  • 1 whole Parsnip or Parsley Root
  • 1 slice Celeriac (Celery Root) (approx. 3.5 oz)
  • 3 whole Potatoes
  • 1 whole Onion
  • 1 clove Garlic
  • 1 cup Green Peas (fresh or frozen)
  • 1/2 head Cauliflower (broken into florets)
  • 3 tbsp Vegetable Oil or Fat
  • 1 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1 bunch Fresh Parsley
  • 6 cups Vegetable Broth or Water