Recipe for vegetable soup – Eat

When it is dark and cold, a warming soup is good. And although both meat soups and fish soups can be very good, more and more people, for various reasons, are beginning to appreciate vegetarian food.

However, you do not have to let this completely take over. A meat-free day a week is a place to start, and why not put a really delicious vegetable soup on the menu? It is both healthy and good.

A vegetable soup in its simplest form is simply chopped vegetables plus some herbs and spices, which you bring to a boil and let simmer for a while until the vegetables are tender.

All this is well and good, but the soup can be a little thin in taste. Therefore, you often see in recipes for vegetable soup that you should use force. The quick way out is to use bouillon cubes, but it tastes neither natural nor good. Then it is better to create your own power.

Type of vegetables in vegetable soup

Making vegetable power is not difficult – it does take some time to peel and chop the vegetables, but the rest does itself.

There are two things to consider when making vegetable stock, namely “the big four” and “bouquet garni”. The big four is a term often used for onions, carrots, celery roots and leeks. Bouquet garni, which we like to call soup broom in Norwegian, often consists of parsley, thyme and bay leaves, but you can also vary with several different types of herbs and maybe also a leek leaf. You tie this together with a string, but it is strictly not necessary if you are going to sift the power afterwards.

Other vegetables you can have in the power are garlic, root vegetables (turnip, parsley root and parsnip), fennel, tomato, etc. Of spices, peppercorns are common, but be careful with salt, as the power is often boiled in a little, and then it can the whole quickly become a little too salty. It is always best to salt all the way to the end when cooking.

To refresh the power, you can add a little acid in the form of a splash of dry white wine or a squeeze of lemon. If you want to draw the power in the Asian direction, you can have in chili, ginger, lemongrass, lime or galangal.

Once you have selected the ingredients for the power and chopped them up, just keep them in a saucepan, put on cold water, bring to a boil and simmer for two to three hours. Make sure you create plenty of power when you first get started; you can freeze what you get left over.

The trick for extra digg vegetable soup

When you now have good power at hand, it is easy to make a really good vegetable soup. You can use all the vegetables and herbs we have mentioned above in your vegetable soup, and now you can also introduce vegetables that are not so suitable for cooking power, but which are still delicious in a soup: cauliflower, broccoli, asparagus, squash and peas. Boil kraft and vegetables and let it simmer for ten minutes, then the vegetables are suitably tender.

If you want to stretch the soup a bit, you can have in beans, lentils, pasta, rice or potatoes. Some soups are good if you cream them by adding cream, sour cream or crème fraîche. You can also cream the soup by running it in a blender or with a hand mixer, which is common with cauliflower soup and asparagus soup. Another thing that is good is to have a blob of pesto in the soup, and the pesto is best when you make it yourself. A splash of extra virgin olive oil in the soup is lovely, and the grated parmesan on top further enhances the taste. Serve good bread and good butter next to it and you are in business.

Christopher Sjuve

It is important to bring out the good flavors in the asparagus. Then asparagus soup is a great option.

See the full recipe

8 pcs Asparagus

2 dl Cream

1 tbsp Chicken power

3 shallots

1 clove Garlic


1 dl White wine

Salt and pepper

2 tbsp Balsamic vinegar

2 tbsp Sour cream

Below you will find a bunch of recipes for good vegetable soups. Use them as they are, or vary them with the tips we have given above.

Tom Haga

A lovely creamy soup with the artichoke’s nutty and slightly sweet taste in the main role.

See the full recipe

550 g Jerusalem artichoke

Oil for brushing

1 l Chicken

2 dl Milk

Salt and freshly ground pepper

1 dl Jerusalem artichoke

4 slices Bread

Oil for brushing

Salt and freshly ground pepper


Eva Brænd

You get the luxurious version of potato soup by serving the soup with a few drops of truffle oil and grissini drizzled with bacon.

See the full recipe

0.5 pcs Leek

3 cloves Garlic

500 g Potatoes

1 l Kraft

2 dl Cream

Salt and pepper

0.5 pcs Leek

0.5 tsp Truffle oil

4 pcs Grissini

4 slices of bacon

Linnea press / Jes Buusman

1 ts Curry

2 parsley roots

1 piece Parsnips

1 piece Shallots

1 clove Garlic

1 tbsp olive oil

0.5 tsp Salt

5 dl Water

2 dl Cream



Linnea press

300 g Farce

1 onion

2 Garlic cloves

1 piece Paprika, red

3 pcs Potatoes


2 teaspoons paprika powder

1 tsp Oregano

1 tsp Spisskum, malt

2 tbsp tomato puree

1 box Tomatoes

1.2 l Water

3 pcs Vegetable broth

Flax salt



Creme fraiche


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