This vegetable soup recipe is great because you can use any veggies left in your fridge. We all know less food waste is better for the planet and your bank account than not using the food in your fridge!
This vegetable soup recipe is perfect to have on hand as it makes for excellent comfort food and is an ideal supper for when you’re feeling under the weather.
The great thing about vegetable soup is that it helps you get the health benefits from various vegetables. A large study on microbiomes found how important it is to consume multiple types of fruit and vegetables.
In the study, researchers found that the number of plant types in your diet significantly affects the diversity of your gut microbiome, i.e. the number of different bacteria living there.
They discovered that those who ate more than 30 different fruit or vegetable types per week had gut microbiomes that were more diverse than those who ate ten or fewer types of plants per week.
More diverse microbiomes have positive effects on physical and mental health. Make this soup a couple of times a week, and vary the vegetables you use for improved health and well-being!
Could you eat 30 different plant types per week? If it feels impossible, aim for as many as you can get! The more variety, the better!
Stay happy and healthy dear ones!
p.s. If you like soup, try my Vegan Creamy Mushroom Soup Recipe here!
p.s.s. You can find the microbiome study if you’re interested in reading it here.
Tasty Vegetable Soup Recipe
This healthy vegetable soup recipe is easy to make and great for comfort food!
300 grams of potatoes cut into pieces
100 grams of tomatoes, cut into halves (you can substitute a can of tomatoes if you don’t have any fresh ones)
One yellow onion, cut into halves (about one yellow
One garlic clove
400 grams of mixed vegetables (e.g. leeks, red pepper, carrots, turnips or any other veggies you have in your fridge)
Two sprigs of fresh parsley or coriander
1/2 teaspoon salt (adjusted to taste)
1/4 teaspoon pepper (adjusted to preference)
600 grams water
One teaspoon of Cumin Powder
1.5 tablespoons olive oil.
Add all ingredients except for the olive oil to a large stock pot.
Bring to a boil on high, then lower heat and cover. Stir occasionally.
Simmer for 20 minutes or until all vegetables are tender when touched with a fork.
Add olive oil.
Using a blender or stick blender, purée until velvety smooth.
Taste and adjust salt and pepper as needed.
Serve with a salad (optional).
+ show Comments
- Hide Comments
add a comment