Soup-er Good: This Vegetable Soup Guarantees Medley Of Flavours

Soups are the most favourable options when counted for quick, healthy and low calorie dinner ideas. There is nothing better and more comforting than a bowl of hot soup, especially when one does not require bundles of effort in the preparation. Whether summer, winter or monsoon, this single dish goes well in any of the seasons and provides the same comfort. This dish is considered healthy and hearty and when served with love, is considered one of the soulful meals. 

This recipe of Vegetable Soup is a perfect go for dinner. The nutrients content in the vegetables used provide a complete circle of  power packed nutrition starting from protein, iron, potassium, folate, carbohydrates and all such essential elements required for the body to function. Also low in calories, this recipe could be a fit choice to be added in anyone’s diet.

Health Benefits of Peas and Carrot

Peas and Carrots combination is considered as one of the rich sources of fibre which help keep the digestive system on track. Fibres also help in weight loss, therefore making one fit and contributing towards a healthy lifestyle. They contain four different types of carotenoids which help with vision, provide protection from macular degeneration and cataracts and help in a more healthy and glowing skin. 

This peas and carrots combo has high content of vitamins especially Vitamin A and Vitamin C and also Calcium, minerals and antioxidants. All these help in building a fit immune system thus protecting the body from all the virus and bacteria. They contain a generous amount of carbohydrates and even protein, all these benefits make these simple ingredients densely packed with nutrients and are even filling for the stomach. 

Ingredients:

  • 1 Big Sized Onion
  • 6 Garlic Cloves (chopped)
  • 3-4 Celery (chopped)
  • 2-3 Carrots (cube-sized)
  • Oil for cooking
  • 1 Big Potato (peeled and cubed)
  • Herbs (like dil thymes, dil, parsley)
  • Diced Tomatoes
  • 8-10 Green Beans
  • 1.5 Cups of Frozen Corn Kernels
  • ½ cup of Fresh Peas
  • 2 Bay Leaves
  • 1.5 Cups of Veggie Stock
  • Salt and Pepper as per taste

Method Of Preparation:

  • Cut the vegetables into bite-sized pieces
  • In a large Dutch oven, heat the olive oil over medium-high heat. Add the onion. Cook, stirring frequently, until the onions start to brown, about 10 to 15 minutes
  • Stir in the carrots, celery, and garlic, and cook for 5 minutes
  • Add the diced tomatoes, thyme, and black pepper. Simmer for 10 minutes or until most of the liquid has evaporated
  • Pour in the broth, scraping the bottom of the pot with your spoon to loosen any vegetables that may have stuck
  • Stir in the potatoes, green beans, corn, bay leaves, and 1 teaspoon salt. Bring to a boil before reducing the heat to medium-low. Partially cover and simmer until the potatoes are tender, about 20 to 30 minutes. Stir in the peas and cook for 10 minutes. Stir the parsley into the vegetable soup just before serving
  • The healthy and fulfilling Vegetable Soup is ready to be served on your dinner table.