Easy Vegetable Soup
Here's how to make vegetable soup from scratch! Get your small helper to wash the veggies while you start peeling and chopping.
- 1 Tbsp butter
- 1 garlic clove, grated (optional)
- 1 onion, diced (optional)
- 2–3 carrots, chopped
- 1 parsnip, chopped
- 1 beet, chopped
- 1 leek (wash well, and trim the ends)
- 2–3 potatoes
- bouillon cube
- salt to taste
- chopped dill or parsley for garnish
- TOPPINGS: sliced hardboiled eggs, dollop of sour cream
- EXTRAS: slices of ginger, can of corn, cooked pasta to replace potatoes
- cutting board and knife
- soup pot
- wooden spoon
- Melt the butter in your soup pot on medium heat.
- Grate garlic into melted butter, then add onions and cook until they are translucent.
- Add chopped carrots, parsnip, beet and potatoes, and toss them in the butter.
- Add just enough water to cover the vegetables.
- Turn the heat up to high and add your bouillon cube or salt.
- Bring to a boil and simmer until vegetables are tender (about 15 minutes).
- Enjoy, or leave to simmer another 30 minutes over low heat to get a richer taste.
- Top with chopped dill or parsley to taste.
Experiment with some of the suggested toppings or extras for variation!
Fun Fact: In European supermarkets you can actually get these veggies bundled together and sold as "soup mix".