There's nothing quite like a bowl of homemade garden vegetable soup to warm you up on a chilly day. This recipe combines fresh, nutritious ingredients to create a rich, hearty, and comforting meal. Perfect for using up those extra vegetables from your garden or a trip to the farmer's market, this soup is both delicious and healthy.
Photos of Garden Vegetable Soup Recipe
Some of the ingredients in this garden vegetable soup recipe might not be staples in everyone's pantry. For instance, butter lettuce is less common than other types of lettuce and may require a trip to a well-stocked supermarket or farmer's market. Additionally, make sure you have fresh spinach and fresh parsley on hand, as they contribute significantly to the flavor and nutritional content of the soup.
Ingredients for Garden Vegetable Soup
Olive oil: A healthy fat used for sautéing the vegetables.
Onion: Adds depth and sweetness to the soup.
Carrot: Provides natural sweetness and color.
Celery: Adds a subtle, aromatic flavor.
Chicken stock: The base of the soup, adding rich flavor.
White rice: Adds body and a bit of starch to the soup.
Fresh spinach: Adds nutrients and a fresh, vibrant taste.
Butter lettuce: Contributes a delicate, mild flavor.
Fresh parsley: Adds brightness and a slightly peppery note.
Salt: Enhances all the flavors in the soup.
Ground black pepper: Adds a subtle kick and complexity.
Cayenne pepper: Provides a hint of heat.
One reader, Drucill Green says:
This garden vegetable soup is a delightful, healthy treat! The blend of fresh spinach, butter lettuce, and parsley adds a vibrant flavor. The smooth texture after blending is perfect. A must-try for anyone seeking a nutritious and delicious meal!
Essential Techniques for Making Garden Vegetable Soup Recipe
How to heat olive oil: Heat olive oil in a large saucepan over medium heat until it shimmers. How to chop vegetables: Finely chop the onion, carrot, and celery before cooking. How to cook vegetables: Cook and stir the vegetables until the onion is translucent and the vegetables are tender. How to bring to a boil: Increase the heat to high until the liquid reaches a rolling boil. How to simmer: Reduce the heat to low and cover the saucepan to let the mixture cook gently. How to wilt greens: Stir in spinach, lettuce, and parsley and cook just until they wilt. How to use an immersion blender: Blend the soup directly in the saucepan using an immersion blender until smooth. How to refrigerate: Transfer the soup to a container and refrigerate overnight before serving.
How To Make Garden Vegetable Soup
Boiled with lettuce, spinach, carrots, onions, and parsley, this vegetable soup is filled with healthy greens. This savory soup is best served cold.
Serves:
Ingredients
- 2tbspolive oil
- 1onion,chopped
- 1carrot,sliced
- 2stalkscelery,sliced
- 6cupschicken stock
- ⅓cup white rice,uncooked
- 1⅓cupsfresh spinach,washed and chopped
- 1⅓cupsbutter lettuce,rinsed and torn into small pieces
- 1⅓cupsfresh parsley,chopped
- salt,to taste
- ground black pepper,to taste
- 1pinchCayenne pepper
Instructions
-
Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery.
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Cook and stir for about 5 minutes until the onion has softened and turned translucent and the vegetables are tender.
-
Pour in chicken stock and rice; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.
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Stir in spinach, lettuce, and parsley. Cook just until wilted. Season with salt, black pepper, and cayenne pepper.
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Use an immersion blender (or blend in batches in a blender) until smooth.
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Refrigerate overnight before serving. Garnish as desired.
Recipe Notes
The soup may be thinned with more broth if desired.
Nutrition
- Calories: 883.26kcal
- Fat: 9.36g
- Saturated Fat: 1.86g
- Monounsaturated Fat: 5.24g
- Polyunsaturated Fat: 1.52g
- Carbohydrates: 173.83g
- Fiber: 4.58g
- Sugar: 6.50g
- Protein: 22.93g
- Cholesterol: 7.20mg
- Sodium: 1466.77mg
- Calcium: 179.06mg
- Potassium: 1173.72mg
- Iron: 7.60mg
- Vitamin A: 575.72µg
- Vitamin C: 93.31mg
Crucial Technique Tip for Perfect Garden Vegetable Soup
When sautéing the onion, carrot, and celery in olive oil, ensure the heat is at medium to prevent burning. Stir frequently to achieve even cooking and to bring out the natural sweetness of the vegetables, which will enhance the overall flavor of the soup.
Time-Saving Tips for Preparing Garden Vegetable Soup
Chop vegetables in advance: Prepare the onion, carrot, and celery ahead of time and store them in the fridge.
Use pre-washed greens: Buy pre-washed spinach and butter lettuce to save time on cleaning.
Quick-cook rice: Opt for quick-cooking white rice to reduce simmering time.
Batch cooking: Make a larger batch of chicken stock and freeze portions for future use.
Immersion blender: Use an immersion blender directly in the pot to save time on transferring to a blender.
Substitute Ingredients For Garden Vegetable Soup Recipe
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.
carrot - Substitute with parsnip: Parsnips have a similar texture and a slightly sweeter taste.
celery - Substitute with fennel: Fennel offers a similar crunch with a mild anise flavor.
chicken stock - Substitute with vegetable stock: Vegetable stock is a great vegetarian alternative with a rich flavor.
white rice - Substitute with quinoa: Quinoa is a protein-rich grain that adds a nutty flavor and texture.
fresh spinach - Substitute with kale: Kale is a hearty green that holds up well in soups.
butter lettuce - Substitute with romaine lettuce: Romaine lettuce has a similar mild flavor and crisp texture.
fresh parsley - Substitute with cilantro: Cilantro adds a fresh, citrusy flavor.
salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor.
ground black pepper - Substitute with white pepper: White pepper provides a similar heat with a slightly different flavor profile.
cayenne pepper - Substitute with red pepper flakes: Red pepper flakes offer a similar level of heat and spice.
How to Beautifully Present Garden Vegetable Soup
Use a shallow, wide bowl: This allows the vibrant colors of the garden vegetable soup to be showcased beautifully, creating a visually appealing presentation.
Garnish with fresh herbs: Add a sprig of fresh parsley or a few leaves of spinach on top of the soup to enhance its freshness and add a pop of green.
Drizzle with olive oil: A light drizzle of olive oil on the surface of the soup adds a glossy finish and a touch of richness.
Add a dollop of crème fraîche: Place a small dollop of crème fraîche in the center of the soup for a creamy contrast and a touch of elegance.
Serve with a side of artisan bread: Accompany the soup with a slice of artisan bread, lightly toasted and brushed with olive oil, to provide a satisfying crunch and complement the soup's flavors.
Use microgreens for garnish: Sprinkle a few microgreens on top of the soup for a delicate and sophisticated touch.
Add a pinch of cayenne pepper: Just before serving, add a tiny pinch of cayenne pepper on top for a subtle kick and a hint of color.
Serve with a small spoon: Use a small, elegant spoon to encourage slow, mindful eating and to enhance the dining experience.
Create a layered effect: When blending the soup, leave a few chunks of carrot and celery for texture. This adds visual interest and a pleasant mouthfeel.
Use a contrasting plate: Serve the soup on a dark-colored plate to make the vibrant colors of the vegetables stand out even more.
Essential Kitchen Tools for Making Vegetable Soup
Large saucepan: Used to heat the olive oil and cook the vegetables, as well as to simmer the soup.
Wooden spoon: Ideal for stirring the vegetables while they cook and for mixing the soup.
Measuring spoons: Necessary for accurately measuring the olive oil, salt, and cayenne pepper.
Measuring cups: Used to measure the chicken stock, rice, spinach, lettuce, and parsley.
Chef's knife: Essential for chopping the onion, carrot, celery, spinach, lettuce, and parsley.
Cutting board: Provides a safe surface for chopping all the vegetables.
Immersion blender: Used to blend the soup until smooth directly in the saucepan.
Blender: An alternative to the immersion blender for blending the soup in batches.
Ladle: Useful for serving the soup into bowls.
Refrigerator: Necessary for chilling the soup overnight before serving.
Storing and Freezing Garden Vegetable Soup: A Guide
Allow the garden vegetable soup to cool completely before storing or freezing. This will prevent the formation of condensation, which can lead to spoilage and freezer burn.
For short-term storage, transfer the cooled soup to an airtight container and refrigerate for up to 5 days. The flavors will continue to develop and meld together as the soup sits in the refrigerator.
If you plan to freeze the soup, consider the following steps:
- Portion the cooled soup into freezer-safe containers or resealable bags. Leave about an inch of headspace to allow for expansion during freezing.
- Label the containers or bags with the date and contents for easy identification later.
- Lay the bags flat in the freezer to maximize storage space and ensure even freezing.
- Frozen garden vegetable soup can be stored for up to 6 months.
When you're ready to enjoy the frozen soup, thaw it in the refrigerator overnight. If you're in a hurry, you can also thaw the soup in a bowl of cold water, changing the water every 30 minutes until the soup is fully thawed.
Reheat the thawed soup in a saucepan over medium heat, stirring occasionally, until it reaches the desired temperature. Adjust the seasoning with salt, black pepper, and cayenne pepper if needed.
If the soup appears too thick after thawing and reheating, you can thin it out with a little chicken stock or water until it reaches your preferred consistency.
How To Reheat Leftover Garden Vegetable Soup
Reheat the garden vegetable soup in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure that the soup is evenly warmed without scorching or losing its texture.
If you're short on time, you can reheat the soup in the microwave. Transfer the desired portion to a microwave-safe bowl and cover it with a damp paper towel to prevent splatters. Heat the soup in 30-second intervals, stirring between each interval, until it's heated through.
For a quick and easy lunch, pour the leftover garden vegetable soup into a thermos or insulated container in the morning. By lunchtime, the soup will be warm and ready to enjoy, without the need for additional reheating.
If you find that the soup has thickened after refrigeration, you can thin it out by adding a small amount of chicken stock or water while reheating. This will help restore the soup's original consistency without compromising its flavor.
To add a fresh twist to your leftover garden vegetable soup, consider garnishing it with a dollop of sour cream, a sprinkle of grated Parmesan cheese, or some freshly chopped herbs like parsley or basil. These toppings can brighten up the flavors and make the reheated soup feel like a brand new meal.
Interesting Fact About Garden Vegetable Soup
A random fact about this garden vegetable soup recipe is that it incorporates butter lettuce, which is not commonly used in soups. Butter lettuce adds a unique, mild flavor and a silky texture to the soup, making it distinct from other vegetable soups.
Is Making Garden Vegetable Soup Cost-Effective?
This garden vegetable soup recipe is quite cost-effective for a household. The primary ingredients like onion, carrot, celery, and spinach are affordable and widely available. Using chicken stock and white rice adds substance without breaking the bank. The total cost for a household of 4 people is approximately $10-$12 USD. Considering the nutritional value and the hearty nature of the soup, the overall verdict would be a solid 8/10.
Is Garden Vegetable Soup Healthy or Unhealthy?
The garden vegetable soup recipe is a nutritious and wholesome dish that incorporates a variety of vegetables, lean protein, and healthy fats. The use of olive oil provides heart-healthy monounsaturated fats, while the chicken stock offers a good source of protein. The inclusion of onion, carrot, celery, spinach, lettuce, and parsley contributes essential vitamins, minerals, and dietary fiber to the soup. The white rice adds a source of complex carbohydrates, which can provide sustained energy. However, the recipe could be further enhanced to maximize its nutritional value.
To elevate the healthiness of this garden vegetable soup, consider the following suggestions:
- Opt for a low-sodium or reduced-sodium chicken stock to minimize the overall salt content of the dish
- Increase the variety of vegetables by adding nutrient-dense options like zucchini, bell peppers, or green beans to boost the fiber and antioxidant content
- Substitute white rice with a whole grain alternative like brown rice, quinoa, or barley to increase the fiber and nutrient profile of the soup
- Include a source of lean protein, such as shredded chicken breast or turkey, to make the soup more satiating and balanced
- Experiment with different herbs and spices, like thyme, rosemary, or turmeric, to enhance the flavor profile while adding potential health benefits
Editor's Opinion on This Garden Vegetable Soup Recipe
This garden vegetable soup recipe is a delightful blend of fresh, wholesome ingredients. The combination of spinach, butter lettuce, and parsley adds a vibrant green hue and a burst of nutrients. The use of white rice provides a comforting texture, while the cayenne pepper adds a subtle kick. Blending the soup creates a smooth, velvety consistency, making it both elegant and satisfying. Refrigerating overnight allows the flavors to meld beautifully. This recipe is a perfect balance of simplicity and sophistication, ideal for a nourishing meal.
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Why trust this Garden Vegetable Soup Recipe:
This garden vegetable soup recipe is a must-try for its simplicity and wholesome ingredients. The blend of fresh spinach, butter lettuce, and parsley ensures a nutrient-packed meal. Using chicken stock and a touch of cayenne pepper adds depth and a hint of spice. The recipe is straightforward, making it perfect for both novice and experienced cooks. Plus, allowing the soup to refrigerate overnight enhances the flavors, ensuring a delicious bowl every time.
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