4 recipes for vegetable soups: ideas for each season

Vegetable soup is not only healthy and delicious, but also easy to prepare. With these four recipes you are equipped for every season and do something good for your body and the environment.

Soups are in demand all year round and rightly so: they are easily digestible and are countless choices for various soups made from regional and seasonal vegetables. In this article, we show you a simple recipe for each season. The quantities are enough for about four bowls.

Spring: a recipe for vegetable soup made from radishes

Radishes are suitable not only as a cold snack, but also for heating soups.
Radishes are suitable not only as a cold snack, but also for heating soups.
(Photo: CC0 / Pixabay / ponce_photography)

radish can be harvested early in the year and are ideal for soup.

Ingredients:

  • 2 bunches of radishes with leafy greens
  • 2 potatoes
  • 1 strain
  • oil for frying
  • 2 tablespoons vegetable broth
  • Salo
  • pepper
  • nutmeg

Preparation:

  1. Wash the radishes, their leaves and the potatoes thoroughly.
  2. Then cut all the radishes, setting aside six to use later in the soup.
  3. Also cut the leafy greens, onion and potatoes into thin pieces.
  4. Briefly fry the ingredients in a pan with a little oil.
  5. Then pour it with about half a liter of water.
  6. Add the vegetable broth and cook over medium heat for about 15 minutes.
  7. Clean the soup thoroughly and season with salt, pepper, nutmeg and herbs as desired.
  8. Garnish the finished soup with the finely chopped radishes you set aside at the beginning.

Alternatively also have wild garlic in the spring season and can be processed excellently into soup.

Vegetable soup for the summer: a recipe for creamy tomato soup

Light tomato soup is good for hot summer days.
Light tomato soup is good for hot summer days.
(Photo: CC0 / Pixabay / ponce_photography)

If you spring Tomatoes on the balcony planted, you can finally harvest them in the summer and enjoy them in tomato soup.

You need these ingredients for tomato soup:

  • 1 kilogram of fresh tomatoes
  • 1 strain
  • 2 cloves garlic
  • 1 tablespoon flour
  • some olive oil
  • fresh herbs, such as basil
  • Salo
  • pepper
  • optional: sugar to taste

How to prepare the soup:

  1. Cut the onion into thin pieces and sauté them in the olive oil until translucent.
  2. Wash the tomatoes and chop them roughly.
  3. Add the tomato pieces to the pot with the onions and add a tablespoon of flour for a creamy consistency.
  4. Fry everything for a few minutes while stirring often.
  5. Over time, the tomatoes lose their liquid, resulting in creamy soup. If it’s too thick for you, you can add a little more water.
  6. Finely chop the garlic and herbs and season the soup with salt and pepper. To balance the acidity, you can optionally add some sugar.
  7. Depending on how good you like your soup, you can now clean it with a hand mixer or enjoy it in pieces.

If you don’t like hot soup on hot days, you can use ours as an alternative Cold soup recipes grab.

Autumn vegetable soup made from pumpkin

Pumpkin soup is an autumn classic.
Pumpkin soup is an autumn classic.
(Photo: CC0 / Pixabay / congerdesign)

There are countless different types of pumpkins and at least so many ideas for them Pumpkin Recipes. For a classic pumpkin soup, you are free to choose a variety. However, the Hokkaido pumpkin is especially popular because you can use it do not peel must.

For the pumpkin soup you need:

How to prepare the pumpkin soup:

  1. Cut the pumpkin into cubes and hollow out the core. If you chose a variety other than the Hokkaido, first peel your pumpkin.
  2. Cut the onion into small pieces and sauté them in a pan in oil for a few minutes until golden.
  3. Add the pumpkin and fry everything.
  4. Chop the garlic and add it along with a little water, just covering the squash pieces.
  5. Peel a squash, grate it and cut it into small pieces.
  6. Cover the pot with a lid and let the soup boil for 20 minutes, stirring occasionally. You may need to add a little more water.
  7. Use a fork to test if the pumpkin is done. If it is easy to peel, you can clean everything finely.
  8. Season the soup with salt, pepper and cumin.
  9. Wash and chop the parsley. Divide the soup between plates and garnish with parsley.

Tips:

Recipe for delicious cabbage soup: Vegetable soup for the winter.

Savoy cabbage is a local vegetable that provides you with many vitamins.
Savoy cabbage is a local vegetable that provides you with many vitamins.
(Photo: CC0 / Pixabay / barskefranck)

Cabbage is a particularly diverse winter vegetable. For the different types of cabbage there are different preparation options. For a delicious cabbage soup, however, the classic carriage is especially suitable.

You need these ingredients for winter cabbage soup:

  • 1/2 head Savoy cabbage
  • 1 strain
  • 2 potatoes
  • 2 carrots
  • 2 cloves garlic
  • some soup stock
  • oil for frying
  • Salo
  • pepper
  • cumin

How to prepare the soup:

  1. Wash the vegetables and cut them into thin pieces.
  2. Fry the onion until translucent, then add the potatoes and carrots.
  3. After a few minutes, add the braised strips to the vegetables while stirring.
  4. Salt the vegetables and pour enough water to cover the vegetables.
  5. Add about a teaspoon vegetable broth and let everything boil with the lid closed for about 20 minutes.
  6. Use a fork to test whether the potatoes are done. Then season the soup with spices.

You can find more delicious varieties of cabbage soup in this article: Cabbage soup diet: recipes, instructions and useful information about the diet cure. If you don’t like cabbage, you can alternatively use delicious lentil soup cook with ginger. It is heated from the inside and because dried lentils have a long shelf life, they are available all year round.

Other seasonal options include Beet soup or soup pastinasoj.

Why eat seasonally and regionally?

With a seasonal diet, you automatically eat more variety and variety. This makes it easy for you to cover all the important foods.

If you eat seasonally, the environment also benefits. You can buy seasonal vegetables regionally and free packaging buy at local farmers markets. This avoids long transportation routes and you support the farmers in your area instead of large corporations. To exclude insecticide contamination, you should use organic food whenever possible.

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