As the winter season settles in, there’s nothing quite like a steaming bowl of soup to warm you from the inside out. This easy-to-make Vegan vegetable soup recipe is one of my favorite go-to soups, especially when craving a warm bowl of homemade soup.
To make this simple and quick vegan soup recipe, you will need a combination of fresh and frozen veggies:
Vegetable Soup Ingredients:
- Potatoes
- Carrots
- Frozen corn
- Frozen peas
- Vermicelli noodles
- Bouillon powder.
- Spices: turmeric, cumin and garlic powder
- Salt & pepper
- Chopped parsley: optional.
How to make Vegetable Soup:
- Heat the olive oil in a pan, then add the diced potatoes & carrots, to sauté.
- Add the spices, salt & pepper & sauté for 10 minutes.
- Next, add the hot water with bouillon powder & let it simmer.
- Add the vermicelli, frozen peas & corn when it starts to boil.
- Cover & let it cook for 5 minutes.
- Taste & adjust seasoning.
- Garnish with parsley. Serve & enjoy.
Tips for customizing your Vegetable Soup:
This vegetable soup recipe can be easily customized and tailored to your own unique preferences:
- Mix and Match Vegetables: While this recipe calls for specific vegetables, feel free to experiment with different combinations to suit your taste and/or seasonality. Swap out or add vegetables like bell peppers, zucchini, or even sweet potatoes to give your soup a personal touch.
- Spice Up Your Seasonings: Adjusting the seasonings is an easy way to customize the flavor profile of your soup. Add a pinch of cayenne pepper or red pepper flakes for spicer soup.
- Experiment with Broths: While homemade vegan bouillon powder is used in this recipe, you can change things up by using vegan/vegetable broth if you prefer.
- Get Creative with Herbs: Fresh herbs can elevate the taste of your vegetable soup. Consider adding fresh rosemary, thyme, or even fresh basil as garnish instead of fresh parsley.
- Vermicelli noodles ” shairiyya” were added to this soup recipe to thicken the soup, instead consider adding quinoa, oats, or mini soup pasta.
How to serve the Soup:
The soup can be served as a starter to your main meal like lunch or dinner. Can also be enjoyed as a light lunch or dinner on its own. Serve it a long a side of warm crusty bread or a slice of freshly baked baguette. The bread can be used for dipping into the soup or simply enjoyed alongside each spoonful.
How to store leftover:
Firstly, it’s important to let the soup cool down before transferring it to a storage container. Once cooled, transfer the soup into a glass air-tight container and store it in the refrigerator. The soup can typically be stored in the refrigerator for up to 4-5 days.
Recommended Recipes:
Being a soup enthusiast , I have a plenty of Vegan and healthy soup recipes to recomend you try next, first this medley of lentils and beans soup, or this signature Middle Eastern lentils soup. Another famouse soup in the Middle Eastern cuisine will be this easy Freekeh soup recipe , and this hearty Harira soup!
If you make this recipe, I’d love a comment, and to rate this recipe. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚
Vegetable Soup Recipe
Ingredients
- 3 tbsp olive oil
- 1 cup diced potatoes
- 1 cup diced carrots
- ¼ cup frozen peas
- ½ cup frozen corn
- ½ cup dry vermicelli noodels
- 1½ tsp bouillon powder
- 700 ml hot water
- ½ tsp turmeric powder
- ½ tsp cumin powder
- ¾ tsp garlic powder
- salt and pepper to taste
- chopped parsley for garnish.
Instructions
- Heat the olive oil in a pan, then add the diced potatoes & carrots, to sauté.
- Add the spices, salt & pepper & sauté for 10 minutes.
- Next, add the hot water with bouillon powder & let it simmer.
- Add the vermicelli, frozen peas & corn when it starts to boil. Cover & let it cook for 5 minutes. Taste & adjust seasoning.
- Garnish with parsley. Serve & enjoy.
connie says
I love the ease and simplicity of this delicious soup recipe!
veganbilaraby says
Thank you, its a lazy soup recipe that is super easy to make😉