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Before you jump to Easy veggie soup recipe, you may want to read this short interesting healthy tips about Why Are Apples So Good For Your Health.
Every person has heard the saying “an apple a day will keep the doctor away”, however the question is, is this really a true statement. You may know men and women that live by this and also demand that their children live by this rule as well. You will even find that people in other country’s also follow this simple rule and they don’t even know why. In our research we have learned why you are told to eat an apple a day and we will be sharing that with you here.
Cornell University did a study on the impact apples have on the brain. While performing their study they found that, quercetin, which is found in apples helps maintain healthier brain cells. And because of this you will find that apples may actually help people avoid the symptoms of Alzheimer’s.
I am hoping I have revealed some good information that defined why apples are so good for you. In the following paragraphs we just dealt with some of the benefits of eating an apple a day. Should you look and ask around, you will come to see that the benefits can seem limitless. I really hope that the next time you go to the supermarket you end up getting plenty of apples. These apples can wind up helping you to live a longer as well as healthier life.
We hope you got benefit from reading it, now let’s go back to easy veggie soup recipe. You can cook easy veggie soup using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Easy veggie soup:
- Provide 1 liter veggie stock (I used two Kallo garlic and herb cubes)
- Get 1 1/2 cups chopped carrots
- You need 1 1/2 cups chopped onions
- Get 1 1/2 cupid chopped celery
- Provide 2 cups chopped potatoes
- Use 1 tbs or so tomato paste
- Get 2 tsp dried thyme
- Use 1 tbs unsalted butter
- Prepare 1 tbs flour
- Prepare 1 tbs olive oil
- Get Sugar (optional)
- You need Fresh dill for garnish
Steps to make Easy veggie soup:
- In a stock pot or large sauce pan, saute carrots, onions, and celery in the olive oil until tender. I know my mirepoix proportions aren't traditional - you should use what works best for you.
- Add in the stock, potatoes, tomato paste, and thyme. Stir to make sure the tomato paste is thoroughly combined.
- Bring to a boil and then reduce heat to let simmer.
- In a small pan, melt the butter over medium heat, then add in the flour. Whisk thoroughly to combine and then whisk continuously until the roux turns brown and smells nutty, about six minutes or so for me.
- Turn up the heat on the soup mix and add the roux a bit at a time. Mix to make sure the roux is throughly incorporated, then lower heat to a simmer and reduce to desired thickness – I go for runny but not watery.
- My gf likes things a little sweet, so I added about a 1/2 tsp or so of sugar at this point. Personally, I'd leave it out but it does round the taste a bit.
- Let cool and then refrigerate for at least two hours to let the tastes combine. Reheat, garnish with fresh dill, and serve.
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