Healthy and Nutritious Vegetable Soup : Wellness in a Bowl…
I eat this super healthy and nutritious soup after holidays to lose a few pounds and get all the nutrients!
This vegetable soup is healthy, nourishing, and very tasty – you can’t help but love it, and you’ll see that it will satisfy the whole family. This vegetable soup is prepared with potatoes, carrots, celery, onion, peas, and vegetable broth, offering a range of nutritional health benefits.
Being liquid, the soup helps keep the body hydrated. This vegetable soup can be easily customized by adding herbs and spices to taste, making it a versatile dish suitable for different tastes and preferences. In summary, vegetable soup is not only nutritious and tasty but also offers numerous health benefits, making it an excellent option for a healthy and balanced meal.
Ingredients:
- 3 potatoes, peeled and diced
- 3 carrots, peeled and diced
- 3 celery stalks, sliced
- 1 onion, chopped
- 350g (12 oz) peas
- Vegetable broth, as needed
- 120ml (1/2 cup) light cream
- 100ml (1/3 cup + 1 tbsp) water
- 3 slices of bread of your choice
- 3 garlic cloves, minced
- 1 tablespoon cornstarch
- 3 turns of extra virgin olive oil
- Nutmeg, to taste
- Thyme, to taste
- Black pepper, to taste
- Red pepper, to taste
For the sauce
- 30ml (2 tbsp) sunflower oil
- 3 garlic cloves
- 2 tablespoons water
- A handful of chopped chives
- Chopped parsley, to taste
- Ginger, cut into pieces, to taste
Salt, to taste
How to make Healthy and Nutritious Vegetable Soup:
- First, pour a drizzle of extra virgin olive oil into a pot, add the chopped onion, stir, and let it cook over medium heat.
- Now add the minced garlic cloves, stir, add the peeled and diced carrots, mix, and let them brown.
- Add the sliced celery stalks, stir, incorporate the peeled and diced potatoes, mix, and let them cook slightly.
- Pour in enough vegetable broth to cover everything in the pot, stir, season with oregano and thyme, mix, add salt, black pepper, red pepper, and nutmeg, stir, cover with a lid, and let it cook for 10 minutes on low heat.
- Meanwhile, cut the bread slices diagonally, drizzle with extra virgin olive oil, place them on a baking sheet lined with parchment paper, and bake in a preheated oven at 180°C (350°F) for 10 minutes.
- Now add the peas to the soup, stir, cover with the lid, cook for another 5 minutes, add the cornstarch dissolved in 100ml (1/3 cup + 1 tbsp) of water, mix, pour in the light cream, stir well, and turn off the heat.
- Place the chopped parsley, garlic cloves, ginger pieces, chopped chives, salt, sunflower oil, and 2 tablespoons of water in a blender and blend to obtain a smooth cream.
- Finally, spread the cream on the toasted bread slices, then serve to accompany your delicious and tasty soup.
Enjoy your healthy and flavorful vegetable soup!
