Top 10 Most Delicious and Inviting Vegetable Soup Recipes

Ingredients:

• 3 potatoes, peeled and cubed
• 1 large onion, chopped
• 6 strips of bacon, crumbled
• 100g shredded cheese
• 500ml chicken broth
• 500ml unsweetened milk
• 3 tablespoons all-purpose flour
• 25g unsalted butter
• Salt, seasoning powder, and pepper

Instructions:

• Place a pan on the stove, add the bacon, and cook, stirring frequently, until it turns golden and crispy. Remove the bacon and place it on a paper towel to absorb excess oil.
• Next, in the same pan, add the butter and onion, sauté for about 3 minutes.
• Sprinkle the flour over the onions and stir constantly for 1 minute.
• Add the chicken broth, milk, potatoes, and season with salt and pepper according to your taste.
• Cover and simmer for about 20 minutes, then stir in the cheese, green onions, and bacon. Cook for another 5 minutes before turning off the heat.

Ingredients:

• 100g spinach
• 1 tablespoon all-purpose flour
• 2 sprigs fresh mint leaves
• 2g bay leaves
• 240ml fresh milk
• 1 tablespoon fresh cream (optional)
• 1 tablespoon peanut butter (or cooking oil for children)
• 1 clove garlic
• 1/2 piece ginger
• 1/3 teaspoon salt
• 1/3 teaspoon ground pepper

Tools required: Blender, pot, bowl...

Instructions:

• Blanch the spinach: Wash the spinach thoroughly, remove the stems, and keep the leaves. Boil water in a pot, and once it starts to boil, add the spinach and cook over medium heat for 2-3 minutes. Turn off the heat and remove the spinach. (Tip: After blanching, soak the spinach in a bowl of ice water to preserve its freshness and color.)
• Blend the spinach: Add the spinach, 4-5 mint leaves, 1 garlic clove, and 1/2 piece of ginger into a blender. Blend on high speed until the ingredients are finely pureed.
• Prepare the soup: Place a pot on the stove, add 1 tablespoon peanut butter, 2g bay leaves, and 1 tablespoon flour. Stir over low heat until the butter and flour dissolve.
• Next, pour in 240ml fresh milk, season with 1/3 teaspoon salt and 1/3 teaspoon ground pepper, and continue stirring until the mixture thickens slightly.
• Finally, add the spinach puree into the pot, keep the heat low, and stir to combine. Cook the soup for about 3 minutes until it starts to simmer, then turn off the heat.
• Tip: For a creamier soup, you can add 1 tablespoon fresh cream and stir well before serving.
• Result: The soup is rich and creamy, with a refreshing scent from the mint and spinach. It is perfect for warming up and is great for digestion, especially for children.

Ingredients:

• 500g broccoli
• 2 bell peppers (red and green)
• 1 large potato
• 1 onion
• 20g parsley
• 1 medium carrot
• 2 large garlic cloves
• 70g butter
• 100g cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon chili powder

Tools required: Blender, knife, chopping board...

Instructions:

• Prepare the ingredients:
  • Cut the broccoli into small florets, wash with salt water, then rinse with clean water and set aside.
  • Peel and slice the onion into 1cm thick rings. Peel and soak the potato in salted water to prevent browning, then slice it into 1cm thick rings. Peel the carrot and slice it the same way.
  • Cut the bell peppers in half, remove the seeds, and slice them into 1cm thick rings. Peel the garlic and cut each clove into 4 pieces. Wash the parsley and chop it into 4cm pieces.
• Sauté the vegetables:
  • Place a pan on medium heat, melt 70g butter, then add the prepped vegetables—onion, potato, carrot, bell pepper, and garlic. Stir well, cover, and cook for about 10 minutes. Turn off the heat.
• Cook the vegetables and broccoli:
  • Place a pot on the stove, add the sautéed vegetables, broccoli, parsley, and 1 liter of water. Cover and cook over medium heat for about 10 minutes.
  • Then, add 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon chili powder. Stir well and turn off the heat.
• Blend the ingredients:
  • Transfer the cooked vegetable mixture and 200ml of vegetable broth into a blender and blend until smooth.
• Finish the soup:
  • Pour the blended soup back into the pot, adding vegetable broth as needed to adjust the consistency. Stir and cook over medium heat.
  • After about 4 minutes, add 100g cheese and cook for an additional 3 minutes, or until the cheese has melted. Turn off the heat.
• Result: This broccoli and vegetable soup has an irresistible aroma from the combination of ingredients. The sweet flavors of the vegetables, the creamy richness of the butter and cheese, and the light spice from the bell pepper and pepper combine for a surprisingly delightful taste!

Ingredients:

• 1 large chicken breast
• 1 can of sweet corn
• 1 liter of chicken broth
• 1 onion
• 3 garlic cloves
• 2 slices of ginger
• 25ml cooking oil
• 150g sugar
• pepper, soy sauce, vinegar
• 2 egg whites
• spring onions
• 15g corn starch

Instructions:

• Finely chop the onion and sauté it in oil until soft and translucent.
• Pour in the chicken broth, chicken, garlic, and ginger into a pot. Boil the chicken for 30 minutes until tender, then remove and let it cool.
• Bring the broth to a boil, then add all prepared ingredients, stirring constantly while gradually adding the egg whites into the pot, pouring and stirring simultaneously.
• Shred the chicken and add it to the soup, followed by finely chopped spring onions.
• Dissolve the corn starch in water and pour it into the soup. Boil and serve in bowls for enjoyment.

Ingredients:

• 200g fresh shrimp
• 100g green peas
• 100g carrots
• 100g corn (cooked)
• 1 tablespoon seasoning powder
• 500ml chicken broth
• 1 egg
• 30g cornstarch
• 1/4 tablespoon salt

Preparation:

Prepare the shrimp:

• Wash the shrimp in salted water or white wine to remove any fishy smell, then remove the heads.
• Peel the shrimp and make a shallow cut along the back to remove the dark vein, or use a toothpick to pull it out.
• Rinse the shrimp once more and pat them dry before chopping into small pieces.

Prepare the vegetables:

• Peel and dice the carrots. Clean the peas and separate them.
• Remove the outer husk from the corn, then use a knife to separate the kernels.

Cooking the soup:

• Place a pot on the stove and add 500ml of chicken broth, bringing it to a boil. Add the carrots, peas, and corn, and cook for 15 minutes until soft.
• Once the vegetables are tender, add the shrimp, then season with 1/4 tablespoon of salt and 1 tablespoon of seasoning powder.
• In a separate bowl, mix 30g of cornstarch with 50ml of water, stirring until smooth.
• Once the soup comes to a boil again, slowly pour in the cornstarch mixture, stirring continuously until the soup thickens. Then, crack in the egg and stir to break it up. Let it cook for another 2 minutes before turning off the heat.

Serving:

• Serve the soup in bowls, garnished with some cilantro and pepper for extra flavor.
• This shrimp and vegetable soup has a light, sweet broth, rich flavors from the seasoning, fresh shrimp, and crunchy vegetables, with a creamy egg finish that makes it irresistible.

Ingredients:

• 1 tablespoon olive oil
• 1 carrot
• 100g celery
• 100g broccoli
• 10 shallots
• 3 garlic cloves
• 100g corn kernels
• 150g green beans
• 100g shiitake mushrooms
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 2 tablespoons unsalted butter
• 1 liter unsweetened milk
• Salt and pepper to taste

Preparation:

Prepare the ingredients:

• Peel the shallots, wash them, and chop into small cubes. Do the same with the garlic, peeling and finely chopping it.
• Cut off the leaves and roots of the celery, wash it, and chop it into small pieces. Clean and chop the green beans. Peel the carrot, wash it, and dice it.
• To remove the odor from the mushrooms, soak them in a saltwater solution for about 5 minutes, then rinse and drain. Once dry, slice the mushrooms thinly.
• Wash the broccoli and cut it into small pieces.

Sauté the vegetables and mushrooms:

• Heat a pan, add 1 tablespoon olive oil, 2 tablespoons butter, 100g chopped shallots, and 100g chopped celery. Stir-fry for about 2 minutes.
• After 2 minutes, add the garlic, corn kernels, green beans, half of the mushrooms, and the broccoli to the pan. Stir well and cook for about 3 minutes.
• After 3 minutes, add 3 tablespoons all-purpose flour, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Mix thoroughly.

Cook the soup:

• Slowly pour in 1 liter of unsweetened milk, stirring gently. Then add the remaining shiitake mushrooms. Let it cook for about 10 minutes, then season with 1 teaspoon salt and 1 teaspoon ground pepper.
• Continue cooking for about 20 minutes, until the soup thickens. Taste and adjust the seasoning as necessary, then turn off the heat.
• This creamy mixed vegetable soup is visually appealing with its vibrant colors, and the rich aroma of butter and milk is utterly tempting. When you taste it, the creamy texture blends beautifully with the fresh, nutritious flavors of the vegetables, making it a delightful and wholesome meal.

Ingredients:

• Asparagus 500 grams
• Celery 100 grams
• Onion 1/2 bulb
• Butter 2 tablespoons
• Chicken broth 350 ml
• Garlic 1/2 teaspoon
• Fresh milk 300 ml
• Cilantro 5 grams
• Salt 1 teaspoon
• Pepper 1/2 teaspoon

Preparation:

Prepare the ingredients

• Wash the asparagus thoroughly and cut into pieces.
• Clean the celery and slice it thinly.
• Peel the onion and finely chop it.
• Wash and chop the cilantro.

Cook the soup

• Heat 2 tablespoons of butter in a pot, then sauté the celery, garlic, and onion for about 2 minutes.
• Add the asparagus and chopped cilantro, seasoning with 1 teaspoon of salt and 1/2 teaspoon of pepper to taste.
• Pour in 350 ml of chicken broth, then simmer the asparagus mixture for about 20-25 minutes over low heat.

Blend the soup

• Transfer the asparagus mixture into a blender and puree it with 300 ml of milk.
• Pour the smooth asparagus soup into a bowl, garnish with a spoonful of fresh cream, and serve hot.

Final product

• This asparagus soup, once prepared, boasts a vibrant green color, creamy texture, and a deliciously smooth flavor. It’s a healthy and simple dish to make, so head to the kitchen and try it yourself!

Ingredients: Serves 4

• 200g pumpkin (half a medium-sized pumpkin)
• 200g oyster mushrooms
• 100g tofu
• 3 stalks green onions
• 2 sprigs cilantro
• 1 tablespoon vegetable oil
• 1 tablespoon sugar
• 1 tablespoon vegetarian seasoning powder
• 1 tablespoon soy sauce
• A pinch of salt
  

Tools: Pot, knife, cutting board, blender, bowl,...

Preparation:

• Prepare the ingredients:
  • Peel the pumpkin, remove the seeds, rinse it several times, and let it dry. Cut the pumpkin into small pieces, about the size of your finger.
  • For the oyster mushrooms, tear large mushroom caps into 4 or 6 pieces and chop them finely.
  • Rinse tofu and cut it into small cubes.
  • Wash the green onions and cilantro, then chop them finely.
• Cook the pumpkin:
  • Place a pot on the stove, add 500ml water and the pumpkin pieces. Cover the pot, adjust the heat to medium, and cook until the pumpkin is soft.
  • Transfer the cooked pumpkin and the water into a blender, then blend until smooth.
• Sauté the mushrooms and mix:
  • In a separate pot, heat 1 tablespoon of vegetable oil and sauté the chopped green onions until fragrant.
  • Add the oyster mushrooms and tofu to the pot and stir-fry over medium heat for 1-2 minutes.
  • Next, season with 1.5 teaspoons of soy sauce, 1 tablespoon of vegetarian seasoning powder, and 1/2 tablespoon of sugar. Stir for another 2 minutes to let the ingredients absorb the seasoning, then turn off the heat.
  • Pour the pureed pumpkin into the pot and bring the soup to a boil.
  • Season with 1/2 tablespoon of vegetarian seasoning powder, 1/3 tablespoon of sugar, and chopped cilantro. Taste and adjust seasoning as needed, then cook for another minute.
• Final Result: With just a few simple steps, you’ll have a delicious, creamy pumpkin soup that’s perfect for the whole family. The smooth texture of the pumpkin combined with the chewy mushrooms and flavorful tofu will surely please even the pickiest eaters!

Ingredients:

• 1 liter of broth or chicken stock
• 300g cabbage
• 100g potatoes
• 100g carrots
• 200g tomatoes
• 100g onions

Instructions:

• Rinse the cabbage and potatoes thoroughly, then slice them thinly.
• Peel the carrots, wash them, and cut them into strips.
• Remove the roots of the spring onions, wash them, and set them aside. Separate the onions into two portions: one for frying and the other for garnish.
• Rinse the mint and cilantro, then chop them finely.
• Heat a pan and add 2 tablespoons of olive oil. Once the oil is hot, add the chopped onions, 1 tablespoon of grated ginger, 1 tablespoon of minced garlic, and sauté until fragrant.
• Once the onions, ginger, and garlic are fragrant, add the cabbage, carrots, and bell peppers to the pan. Stir-fry over high heat for about 2 minutes, or until the vegetables soften slightly.
• When the vegetables start to soften, add 100ml of broth or chicken stock to the pan, season with 1 teaspoon of salt, stir well, and bring to a boil.
• In a separate bowl, dissolve 1 tablespoon of cornstarch in 30ml of water. Once dissolved, pour the mixture into the boiling soup and stir to thicken the soup.
• Once the soup returns to a boil, add 1 tablespoon of vinegar, 1/2 teaspoon of pepper, and the chopped spring onions, cilantro, and mint. Stir and cook for another 2 minutes until the soup thickens slightly. Taste and adjust seasoning as needed, then turn off the heat. Serve hot and enjoy!

Ingredients:

• 300g sweet potatoes (approximately 2 small pieces)
• 1/2 carrot (about 50g)
• 50g broccoli (about 1 small head, size of three fingers)
• 50g enoki mushrooms
• 2 sprigs of cilantro
• 200ml soy milk
• 1 teaspoon onion powder
• 1/2 teaspoon ginger powder
• 300ml water
• A small amount of cooking oil

Required tools: Blender, steamer, knife, cutting board, pot, etc.

Instructions:

• Boiling the vegetables:
  • Bring 300ml of water to a boil, then cook the carrots and broccoli until tender. Remove and set aside to drain.
  • Once the vegetables are done, add the cilantro sprigs and let it boil for another 2 minutes.
  • Strain the mixture to extract the broth.
  • Note: The broccoli cooks faster than the carrots, so keep an eye on the timing!
• Preparing the ingredients:
  • Dice the carrots into small cubes. Cut the enoki mushrooms into small pieces.
  • Chop the broccoli into small pieces, then mash it to a finer texture.
• Stir-frying the vegetables:
  • Heat a pan, add a small amount of oil, and stir-fry the broccoli, enoki mushrooms, and carrots.
  • Sauté until tender, then add 1 teaspoon of onion powder and stir again to mix everything well.
  • Tip: For a healthier option, use olive oil, especially if making this for children.
• Steaming and blending the sweet potatoes:
  • Steam the sweet potatoes until cooked, then cut them into small pieces.
  • Transfer the sweet potatoes and vegetable broth into a blender and blend until smooth.
• Making the soup:
  • In a pot, combine the blended sweet potatoes with 200ml of soy milk. Stir well over low heat.
  • Add the stir-fried vegetables to the pot, stirring until the soup is heated through.
  • Note: For a child-friendly version, refrain from adding strong seasonings to preserve both health and taste preferences.
• Serving:
  • Pour the soup into bowls, sprinkle 1/2 teaspoon of ginger powder on top, and it's ready to serve.
  • The freshly made soup is warm and comforting, with the sweet taste of sweet potatoes and vegetables, complemented by a light ginger flavor, making it a delicious and hearty meal.