Vegetable soup with green potatoes

Perhaps soups have a bad reputation simply because they are not prepared the right way? Perhaps the belief that we can throw anything we want into soup, add some water and the soup will be good anyway? Maybe it’s time to give soup the attention it deserves?

Soup will be the best that can be found on our plates in the coming months. And not just vegetable and/or beef soup. So are filling soups, good soups, warming soups, and healthy soups.

Soups are not just vegetables and water together, they are real art. To get started, we need the right mix of ingredients, a good vegetable base – or boiling water and a cube of vegetable soup – and a clever way to prepare it.

Five tips for always delicious vegetable soup:

Always fry the onions or leeks: this way they lose their sharpness.

Never overcook vegetables: always add soft vegetables at the end.

Always season the soup well: Too little or too much salt ruins the soup.

Avoid thickening the soup with flour: Save some vegetables, then return to the soup and thicken the soup the natural way.

Add fresh spices to the soup at the end: this will freshen and flavor the soup.

Follow these few tips and from now on make an amazing vegetable soup. good luck!

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Ingredients (for two people)

1 bur

1 stalk of green

4 small potatoes

1 small handful of fresh/frozen or a small can of peas

1 small green zucchini

1/4 head of cauliflower

1/4 head of broccoli

1 liter vegetable soup base (or boiling water and vegetable soup cubes)



olive oil

1 sprig of fresh parsley


Cut the leeks into rolls, peel the potatoes and cut them into cubes. Cut the zucchini into small cubes. Cut the cauliflower and broccoli into florets and soak them in warm, salted water for five minutes to get rid of dirt and small animals. After five minutes, pick the flowers out of the water and rinse them under running water.

Heat a tablespoon of oil in a frying pan and sauté the leeks and greens for a minute, until the leeks are softened and not browned. Put the potatoes and peas in the shrimp and stir, then pour over the base of the vegetable soup. Cook for 10 minutes, until the potatoes are almost done.

Then add the cauliflower, broccoli and zucchini to the shrimp, flip and pepper and cook for an additional 5 minutes to cook the cauliflower, broccoli and zucchini.

When all the vegetables are cooked, transfer 2 tablespoons of potatoes (you can also use some vegetables) and some liquid to a blender and blend, then blend the mixture into the soup.

Bring the broth to a boil and try adding salt or pepper if needed. Stir in the parsley and serve.


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