HEALTHY BUSY DAY SOUP RECIPE:


Homemade Healthy Soup

Soups are a great resource when you feel like something warm and simple. That is why I almost always have some homemade broth prepared in the freezer ready to be used giving flavor to any recipe that needs it, and between that and that I always have some vegetables in the fridge, I usually choose to prepare a cream or This delicious soup.

This homemade vegetable soup is a healthy and comforting recipe, made with fresh vegetables and preferably seasonal so that they give it all its flavor. Very flexible because we can use the vegetables that we like the most and it has a mild flavor so it is ideal as a first course or even as a full light dinner.

If you like soups, do not miss our soups and creams section, where you will find some delicious soups such as gratin onion soup, homemade chicken broth with chickpeas, the traditional garlic soup or Castilian soup and fish soup and seafood soup, both made with a fish fumet or homemade fish stock.

If we go to recipes from other countries we will find the delicious Portuguese green broth, halfway between soup and cream I would say, or the increasingly famous homemade ramen, a delicious and comforting Japanese soup.

Turning to creams, go ahead and prepare the delicious and cold vichyssoise or its hot variant, the cream of leeks. You'll also love the classic cream of zucchini and leeks or broccoli cream with garlic and potatoes and if you want to innovate you just have to prepare the cream of kohlrabi with clam and anchovy skewer.

Do not miss our homemade vegetable cream, perfect to take advantage of the vegetables that have matured in the fridge and want to spend, just like the soup I have prepared. If you prefer more specific flavors, try the pumpkin and carrot cream and the pumpkin puree version, or the tasty mushroom cream with (or without) cream.

 Ingredients for making homemade, healthy and comforting vegetable soup (4 people):


    1 leek or 5-6 young garlic. I have used a piece of leek that I had left and young garlic.
    1 clove garlic.
    2 celery sticks
    4 carrots
    1/2 zucchini
    1/2 cauliflower bouquet.
    1/4 of col.
    50 ml of white wine (optional).
    1 liter of water or homemade vegetable stock.
    Extra virgin olive oil and salt.

 Preparation, how to prepare the recipe for homemade, healthy and comforting vegetable soup:


    Start preparing the vegetables. Peel the garlic clove and finely chop it.
    Cut the leek roots, remove the outermost layer and cut it into thin slices. If you are going to use young garlic, delicious when they are in season, do the same as with the leek: remove the roots, also the last part of the green zone, remove the outermost layer and cut them into slices.

    Wash the celery sticks, cut the ends and cut them into small slices.
    Peel the carrots and cut them into thin slices.
    Wash the zucchini, cut it into slices and each slice in small tacos.

    Cut the cauliflower half corsages, wash them with cold water, drain them and of each corsage continue cutting until you reach the smallest corsages that are the ones I have been taking, you can see them in the photographs. As you will be left of each initial bouquet the central tail, cut it into slices because it is also used in this soup.

    Remove some of the outermost leaves of the cabbage because sometimes they are a little dirty and cut the cabbage quarter into thin strips.
    Once you have all the vegetables ready, we start to prepare the soup. In a pot that has a lid, put some oil and salt over medium-low heat and when it is hot, add the garlic along with the leek or garlic.

    Prepare the initial stir-fry
    Skip them for just 3 or 4 minutes as they tend to burn very quickly.

    Add the carrots, celery and zucchini and skip it all together 3-4 more minutes.

    Add the cabbage and cauliflower together with a little salt and again cook it all together for another 5 minutes, always over medium heat and stirring occasionally.

    We already have all the vegetables in the pot
    Turn up the heat and pour the white wine. When 2 or 3 minutes have passed and I no longer smell of alcohol, pour water or vegetable broth until just cover the vegetables, in my case I used exactly one liter.


Turn the heat to high temperature and when it starts to boil cover the pot, lower the temperature so that it is soft and cook between 30 and 40 minutes. Try them to see if they are ready, they should be tender but without getting rid of any, that each piece continues to maintain its shape.

Try the soup and add salt if necessary.










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