Warm Vegetable Soup Recipe

Name: Warm Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 big carrots; 5 small potatoes; 350 grams frozen peas; 300 grams sweet corn; 500 grams crushed tomatoes; 2 clove garlic; 1 yellow onion; 1 pinch sugar; 1 curry powder, salt, pepper, parsley, smoked paprika, basil, rosemary, cayenne pepper; 1 stock cube; 1 bay leaf

Servings: persons

6 big carrots
5 small potatoes
350 grams frozen peas
300 grams sweet corn
500 grams crushed tomatoes
2 clove garlic
1 yellow onion
1 pinch sugar
1 curry powder, salt, pepper, parsley, smoked paprika, basil, rosemary, cayenne pepper
1 stock cube
1 bay leaf

1
Wash, peel and roughly chop carrots, onions, garlic and potatoes
2
Heat oil in a big pot over medium high heat.
3
Saute onion and carrots until fragrant
4
Next, add garlic, the bay leaf and potatoes.
5
Saute for a minute or so before adding enough water to submerge vegetables.
6
Bring to a boil
7
Cover with a lid and let simmer for about 20 minutes, stirring every now and then
8
Then, add crushed tomatoes, peas, corn and seasoning.
9
Simmer, covered, until potatoes and carrots are fork tender
10
Serve warm with a splash of tabasco

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 big carrots, 5 small potatoes, 350 grams frozen peas, 300 grams sweet corn, and more.

Yes, Warm Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Warm Vegetable Soup

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