Frozen Vegetable Soup - A Recipe With A Photo Step By Step. How To Make Frozen Vegetable Soup?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Simple Lean Frozen Vegetable Soup Recipe Whip Up! The dish contains a wealth of vitamins and is also suitable for vegetarians.

Ingredients

Frozen vegetables - 200 g

Bulb onions - 1 pc.

Potatoes - 3 pcs.

Vermicelli - 5 tablespoons

Garlic - 2 cloves

Salt, black pepper - to taste

Green onions, dill - to taste

• 86 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

Here's a quick and easy recipe for frozen vegetable soup. Its peculiarity lies in the fact that the main ingredients - frozen vegetables - are already cut and ready for cooking, which makes it easier for housewives in the kitchen. I use a store-bought Mexican blend that includes green beans, peas, corn, carrots, and bell peppers. I also put potatoes and onions in the soup for a more satisfying dish, but I cut it directly during cooking. However, you can do this in advance: cut your favorite and necessary vegetables for the soup and send them to the freezer.

In addition, frozen vegetable soup is lean, which means it can easily become a vegetarian diet. If you want a more nutritious and satisfying soup, use any broth as a base.

I put vermicelli in frozen vegetable soup in order to increase satiety and density. If you prefer liquid soups, I recommend using very little or no noodles in the soup at all. This will keep it more transparent and light.

So, to make a vegetable soup from frozen vegetables, we need the following ingredients.

Fill the soup pot (2.5 liters) almost entirely with filtered water and put on fire. At this time, we will cut the peeled potatoes in a convenient way. Put the ingredient in boiling water.

Chop the peeled onion and garlic finely. Throw in the pot after the potatoes. Cook the soup for 15 minutes.

After the specified time, frozen vegetables can also be sent to the pan. We are waiting for the soup to boil and cook for another 10 minutes.

The last to go to the soup from frozen vegetables is noodles. It will make the dish thicker in consistency.

Salt and pepper the soup to taste and cook for another 5 minutes. Leave the finished soup under the lid to infuse for 20-30 minutes. During this time, its taste will become more intense, and the broth will be filled with the aroma of vegetables.

You can immediately serve the soup to the table, garnish the dish with fresh dill or onions. Enjoy your meal!

Other recipes for vegetable soups

Diet vegetable soup

• Bonn soup
• Soup with canned green peas
• Vegetable soup with cauliflower
• Minestrone in Genoese
• Diet pumpkin soup
• Light vegetable soup