Super easy vegan veggie soup – perfect for fall

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The perfect fall food

The days are getting shorter and the mornings are much colder than they were a few weeks ago.

Autumn is coming quickly and I think you can always tell from the food in the kitchen. As soon as it gets so much colder the first time, I always long for a warm bowl full of hearty vegetables and a few slices of my favorite bread to go with it. This vegan vegetable soup is total comfort food for me. How are you there?

I like to make such a soup out of all the remaining vegetables that are left. Not only potatoes, pumpkin, zucchini and cauliflower are suitable for this. No, also leeks, broccoli, celery, kohlrabi, carrots and whatever else autumn has to offer.

It’s all about the taste

Have you ever eaten a vegetable soup that tasted rather bland? I’ll tell you a trick with which you can get THE MAXIMUM taste out of all the vegetables. It’s actually very simple, my mother always used to do it that way. And maybe my grandma did it already – who knows? In the meantime I could go and ask …

FRY! Before we lose the thread here. Searing the chopped vegetables in a high-quality oil is extremely important for the flavors. If you do that, you have practically half the price of the vegetable soup. And then. As an aside: the vegetables should not be cooked soft in the broth. It should still have bite. Even if you want to puree them afterwards. We don’t want all the nutrients to evaporate. The following applies to vegetables: Always as short as possible and only as long as necessary.

Let’s go to the recipe:

vegan, essen, food, lunch, Mittagessen, dinner, Abendessen, soup, supper, therawberry, glutenfree, glutenfrei, plant based, cooking, kochen, rezept, recipe, quick, healthy, diet, low carb
vegan, essen, food, lunch, Mittagessen, dinner, Abendessen, soup, supper, therawberry, glutenfree, glutenfrei, plant based, cooking, kochen, rezept, recipe, quick, healthy, diet, low carb

Recipe

Super easy vegan veggie soup – perfect for fall
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Autumn is here and a simple and super delicious vegetable soup should not be missing! This one always works and is my absolute favorite! 🌱

Course: dinner, lunch
Keywords: dinner, fall, food, glutenfree, lunch, potatoes, pumpkin, quick lunch, Recipe, soup, therawberry, vegan, vegan cooking, veggies
Servings: 4 Servings
Marie Dorfschmidt – therawberry: therawberry
Ingredients
  • 1/2 butternut squash
  • 6 medium-sized potatoes
  • 1/2 head cauliflower
  • 1/2 zucchini
  • 2 onions
  • 1 / 2-1 l water
  • 1-2 tbsp vegetable stock powder – vegan
  • oil
Instructions
  1. Wash the vegetables and cut into bite-sized pieces. Also peel the pumpkin and onions.
  2. Heat a good dash of oil in a saucepan.
  3. Fry the vegetables well in it. Then deglaze with water.
  4. Deglaze with water until the vegetables are just covered. Then add vegetable stock powder (may vary depending on the brand. I add a level tablespoon for every 1 / 2L of water).
  5. Stir and simmer on medium to low for 15 minutes. Stir occasionally.
  6. At the end of the 15 minutes, you can use a fork to check whether the vegetables are cooked through.

  7. Serve or puree as you like. Bon Appetit!

  8. Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.

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Now it’s your turn. Share your creations over on instagram ans I’d be happy to reshare them.

Thank you so much for stopping by and have a wonderful day!

Marie

vegan, essen, food, lunch, Mittagessen, dinner, Abendessen, soup, supper, therawberry, glutenfree, glutenfrei, plant based, cooking, kochen, rezept, recipe, quick, healthy, diet, low carb

Author: Marie Dorfschmidt

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