You will be amazed by this soup recipe! A very simple and delicious vegetable soup recipe

Ingredients

• 1 piece Onion (medium, diced)
• 1 piece Leek (white and light green parts only, sliced)
• 1 piece Carrot (peeled and diced)
• 1 piece Red Bell Pepper (seeded and diced)
• 2 medium Potatoes (peeled and cubed)
• 1 piece Zucchini (diced)
• 1 piece Chili Pepper (finely chopped; adjust heat to taste)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 teaspoon Dried Garlic (granulated)
• 1 teaspoon Red Paprika (sweet paprika)
• to taste Salt (preferably sea salt)
• 1 liter Vegetable Broth (low‑sodium)
• 1 cup Green Peas (frozen or fresh)
• 2 tablespoons Fresh Dill (chopped)
• 2 tablespoons Fresh Parsley (chopped)

Instructions

1. Prepare the vegetables

   Dice the onion, slice the leek (white and light‑green parts only), peel and dice the carrot, seed and dice the red bell pepper, peel and cube the potatoes, dice the zucchini, and finely chop the chili pepper. Set aside.

   Time: PT10M

2. Sauté aromatics

   Heat the butter in a large pot over medium heat until melted and foamy.

   Time: PT2M

   Temperature: medium

3. Cook the vegetables

   Add the onion, leek, carrot, red bell pepper, potatoes, zucchini, and chili pepper to the pot. Stir and sauté, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

   Time: PT5M

   Temperature: medium

4. Add spices

   Stir in the dried garlic, red paprika, and a pinch of salt. Cook for another minute to release the aromas.

   Time: PT1M

   Temperature: medium

5. Simmer the soup

   Pour in the vegetable broth, increase heat to bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes, or until the potatoes are tender.

   Time: PT18M

   Temperature: simmer

6. Finish with peas and herbs

   Add the green peas, chopped dill, and chopped parsley. Simmer for an additional 2 minutes.

   Time: PT2M

   Temperature: simmer

7. Season and serve

   Taste the soup and adjust salt or pepper if needed. Ladle into bowls and enjoy hot.

   Time: PT1M

Nutrition Facts

Calories

190

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

5 g

Ingredient Substitutions

• Instead of Leek: green onion
• Instead of Carrot: parsnip
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Potatoes: sweet potatoes
• Instead of Zucchini: yellow squash
• Instead of Chili Pepper: red pepper flakes
• Instead of Unsalted Butter: olive oil
• Instead of Dried Garlic: fresh minced garlic
• Instead of Red Paprika: smoked paprika
• Instead of Vegetable Broth: chicken broth, water with bouillon
• Instead of Green Peas: edamame
• Instead of Fresh Dill: tarragon
• Instead of Fresh Parsley: cilantro

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Pot
• Wooden Spoon
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Sautéing the vegetables until softened without browning.
• Simmering the soup until potatoes are tender.

Chef Tips from the Video

• For extra depth, roast the vegetables in the oven for 10 minutes before adding broth.
• Use fresh herbs at the end of cooking to preserve their bright flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑sized bags for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature for longer than 2 hours.

Make-Ahead Tips

• Soup flavors improve after a few hours in the fridge; reheat gently on the stove.
• Portion and freeze for quick meals; thaw overnight in the refrigerator.

Frequently Asked Questions