It's freezing outside, but we're staying comfortable in the kitchen with our Vegetable Soup. It's hearty and savory, packed with nourishing vegetables, and ready in under 45 minutes! 

It's the PERFECT recipe to make on colder days. 

This is without a doubt one of my all-time favorite soup recipes. I prefer to eat it with toasted bread, a side salad, and a sprinkling of grated parmesan cheese on top. 

This vegetable soup recipe can be used in a variety of ways. You can use whatever vegetables are in season, and this is also a perfect way to use up leftover vegetables from the night before. I've also had great success with this recipe using Italian seasoning or oregano, parsley, and thyme in a variety of broths. 


• 500 grams.Of Potatoes.

• Four large Carrots. 

• Two medium Leeks. 

• Two Shallots chicken thigh. 

• Two Small spoons.Of Olive oil.

• Two Small spoons.Of Fine salt.


• Step 1 - First, you need to peel the potatoes, carrots, and shallots before getting started. 

• Step 2 - Then, cut the leeks lengthwise, wash them in a bowl of water, and slice them. 

• Step 3 - Split the potatoes and carrots into tiny bits, and the shallots need to be cut thinly into slices. 

• Step 4 - Next, heat a little olive oil in a saucepan and brown the shallots and leeks for around 6 minutes, and season with salt. 

• Step 5 - After that, add the potatoes and carrots that have already been prepared, then cover with cold water. Then, gently cook for around 20 minutes at a low boil. 

• Step 6 - Now, all that's left to do is taste and adjust the seasoning before serving in bowls & ENJOY!!!

I normally make this on the stovetop because it's fast and easy, but it also works well in the slow cooker and the instant pot. You'll never look at store-bought soup the same way again after trying this recipe.

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