A hearty vegetable soup is the perfect dish to warm up on a chilly day. This Gemüsesuppe is packed with vibrant vegetables and flavourful ingredients, making it not only nourishing but also incredibly satisfying. Great for family dinners or meal prep, this soup is a fantastic way to utilise seasonal produce while keeping things simple. With plenty of fibre from the variety of vegetables, it’s a wholesome choice that may help keep you feeling full longer.
Why This Recipe Is Helpful
- It’s a one-pot meal, making clean-up easy and efficient.
- Packed with nutrients and fibre, it’s a great way to incorporate more vegetables into your diet.
- Versatile and adaptable; you can use whatever vegetables you have on hand.
Best For
This recipe is perfect for families looking to enjoy a healthy dinner or anyone wanting a light, filling meal.
Be Careful If
People with specific dietary needs should consider their vegetable intake and any potential sensitivities.
Ingredients
- 1 red bell pepper (1 roter Paprika)
- 2 tablespoons (30 ml) olive oil (Olivenöl)
- 300 g cabbage (Kohl)
- 2 medium potatoes (2 Kartoffeln)
- 1 litre vegetable broth (Gemüsebrühe)
- Salt to taste (Salz)
- Black pepper to taste (Schwarzer Pfeffer)
- 2 onions (2 Zwiebeln)
- 3 stalks celery (3 Stangen Sellerie)
- 2 cloves garlic (2 Knoblauchzehen)
- 200 g mushrooms (200 g Pilze)
- 1 carrot (1 Karotte)
- 1 tablespoon (15 g) tomato purée (1 EL Tomatenmark)
- Fresh basil (Basilikum)
- Fresh parsley (Petersilie)
Ingredient Notes
- Substitute the cabbage with kale or spinach for a different flavour profile.
- Any type of vegetable broth works, but homemade adds extra depth.
- Use seasonal vegetables to enhance freshness and nutrition.
Kitchen Tools Needed
- Large pot or Dutch oven
- Knife and cutting board
- Wooden spoon or ladle
Step-by-Step Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped red bell pepper and sauté for about 3-4 minutes until it softens.
- Add the chopped cabbage to the pot and stir well to combine.
- Peel and dice the potatoes, then add them to the pot. Pour in the vegetable broth, and season with salt and black pepper. Cover and let it simmer for 10 minutes.
- In a separate pan, heat a little more olive oil over medium heat and sauté the diced onions until translucent, about 5 minutes.
- Stir in the chopped celery and cook for an additional 3 minutes until it begins to soften.
- Mince the garlic and add it to the pan, cooking for 1 minute until fragrant.
- Slice the mushrooms and add them to the vegetable mixture, cooking for 3 minutes until they are browned.
- Stir in the diced carrot, adding salt, pepper, tomato purée, and fresh basil to taste.
- Add the sautéed mixture back into the pot with the simmering broth and vegetables.
- Stir well and cook for another 15 minutes until all vegetables are tender.
- Garnish with freshly chopped parsley and give it a good stir before serving.
Pro Tips
- Cut your vegetables uniformly for even cooking.
- Adjust the consistency by adding more broth if you prefer a lighter soup.
- Allow the soup to sit for a few minutes after cooking; flavours deepen as it cools.
Lighter Swaps
- Use low-sodium vegetable broth to cut back on salt.
- Swap olive oil with a light spray or broth for sautéing to reduce fat content.
Common Mistakes
- Not chopping vegetables to similar sizes can result in uneven cooking.
- Overcooking the soup can lead to mushy vegetables; they should remain somewhat firm.
Serving Suggestions
Serve it warm with crusty bread or a green salad for a light and satisfying meal.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating Tips
Reheat on the stovetop over medium heat until warmed through, adding a splash of water or broth if it thickens.
Nutrition Estimate
Calories: 180
Protein: 5 g
Carbs: 30 g
Fat: 6 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: European
Course: Soup
Calories: 180
Frequently Asked Questions
Can I freeze this soup?
Yes, this soup freezes well. Just let it cool completely before transferring it to a freezer-safe container.
What can I add for extra protein?
Consider adding cooked lentils or beans for an added protein boost.
Is this soup vegan?
Yes, all the ingredients are plant-based, making it suitable for vegans.
Making this vegetable soup is straightforward, and it’s an excellent way to use up any vegetables you have. The vibrant flavours and comforting nature of the soup make it a repeat favourite in any kitchen.
