This Vegetable Soup is a light and nutritious dish made from fresh vegetables like celery, carrots, bell peppers, and onions. It’s perfect for a warm, comforting meal that’s packed with vitamins and minerals. Whether you’re looking for a cozy dinner or a nutritious starter, this vegetable soup is ideal for any occasion. It’s easy to prepare and can be customized with your favorite veggies or seasonings. This recipe emphasizes the use of fresh ingredients and can be made in under an hour, making it a great option for busy weeknights.

Full Recipe:

Ingredients:

For the Soup:

• 1 onion, chopped
• 2 tablespoons olive oil
• 2 sticks celery, chopped
• 1 carrot, chopped
• 2 bell peppers (any color), chopped
• 1 liter vegetable broth (or water)
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon dried thyme (optional)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

Step 1: Prepare the Vegetables

1. Chop the onion: Begin by finely chopping the onion. Set it aside.
2. Chop the celery: Wash and chop 2 celery sticks into small, even pieces.
3. Chop the carrot: Peel and chop the carrot into bite-sized pieces.
4. Chop the bell peppers: Wash and deseed the 2 bell peppers. Then chop them into medium-sized cubes.

Step 2: Sauté the Vegetables

1. Heat the olive oil: In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Cook the onions: Add the chopped onion to the pot and sauté for 3-5 minutes until the onions become soft and translucent.
3. Add the celery and carrots: Add the chopped celery and carrot to the pot. Stir and cook for an additional 5 minutes, allowing the vegetables to soften slightly.
4. Add the bell peppers: Add the chopped bell peppers to the pot and stir everything together. Cook for another 5 minutes until the vegetables are fragrant and lightly tender.

Step 3: Add the Broth

1. Pour in the vegetable broth: Once the vegetables have softened, add 1 liter of vegetable broth (or water) to the pot. Stir to combine.
2. Season the soup: Add salt, black pepper, and dried thyme (if using) to the soup. Adjust the seasoning according to your taste.
3. Simmer the soup: Bring the soup to a gentle boil, then reduce the heat to low. Let the soup simmer for 20-25 minutes, stirring occasionally. This will allow the flavors to meld together, and the vegetables will become tender.

Step 4: Adjust and Serve

1. Check for doneness: After the soup has simmered, check if the vegetables are tender by poking them with a fork. If they are soft and cooked through, the soup is ready.
2. Adjust seasoning: Taste the soup and adjust the seasoning with more salt or pepper if needed.
3. Garnish and serve: Ladle the soup into bowls and garnish with freshly chopped parsley for added flavor and freshness.

Cooking Tips:

• Customize the vegetables: This soup is highly customizable. You can add other vegetables like zucchini, spinach, or potatoes to make the soup heartier.
• Blending the soup: If you prefer a smooth soup, you can use an immersion blender to partially or fully blend the soup, depending on your texture preference.
• Herbs and spices: Experiment with different herbs such as oregano, basil, or even a pinch of red pepper flakes to add more depth of flavor to the soup.
• Use homemade broth: If you have time, making homemade vegetable broth will enhance the flavor of the soup. Otherwise, store-bought broth works just as well.
• Adding protein: To make the soup more filling, consider adding beans, lentils, or even cooked chicken or tofu for a protein boost.

Storage:

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave before serving.
• Freezing: This vegetable soup freezes well. Allow the soup to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat.

Nutritional Facts (Per Serving, approx. 250ml):

• Calories: 120 kcal
• Carbohydrates: 15g
• Protein: 2g
• Fat: 6g
• Fiber: 4g
• Sodium: 320mg
• Vitamin A: 4000 IU
• Vitamin C: 60mg
• Calcium: 50mg
• Iron: 1.2mg

FAQs:

1. Can I make this soup ahead of time?
Yes, this soup is great for meal prepping. You can make it ahead and store it in the refrigerator for up to 4 days or freeze it for up to 3 months.

2. Can I use chicken broth instead of vegetable broth?
Absolutely! If you’re not following a vegetarian or vegan diet, you can use chicken broth instead of vegetable broth for a richer flavor.

3. Can I add cream to this soup?
Yes, for a creamier version, you can stir in a little heavy cream or coconut milk at the end of cooking.

4. How can I thicken the soup?
If you prefer a thicker soup, you can add a potato or a few tablespoons of cornstarch mixed with water towards the end of cooking.

5. Can I serve this soup cold?
While this soup is typically served hot, you can refrigerate it and serve it cold as a refreshing option for warmer days, similar to a gazpacho.

 

Conclusion:

This Vegetable Soup with Bell Peppers and Celery is a simple yet delicious way to enjoy a variety of fresh vegetables in one dish. It’s an easy-to-make, healthy option that works well for a light lunch or dinner. The flexibility of this recipe allows you to modify it with your favorite vegetables or seasonings to suit your taste. The broth is light, while the vegetables provide texture and nutrients, making this a balanced and comforting meal. Whether you’re making it for yourself or serving it to a group, this vegetable soup is sure to be a hit!