Vegetable Soup

When winter comes, hot, nourishing soups are a comfort. This vegetable soup is easy, quick and wholesome.

It is built on seasonal vegetables, which as a rule are affordable at that time of year.

It is also adaptable by design: the vegetables can be swapped around freely — parsnip, swede, potatoes, curly kale, turnips. It is also a way of slipping in the less popular ones, kale being a case in point!

The brown rice can give way to white rice, to white, green or red beans, to lentils or to chickpeas. And you can add tofu, pieces of chicken or turkey, beef meatballs, or nuts.

The kale and the rice only go in at the end, five minutes before blending: any earlier and the kale would lose its colour and the rice would fall apart.

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What you need to make this vegetable soup:

Red onions — chopped and cooked first, they lay the sweet-savoury base of the soup.
Carrots — sliced into rounds, they add body and a light sweetness to the broth.
Cauliflower — cut into florets, it melts down when blended and gives the soup body.
Broccoli — also in florets, it rounds out the cauliflower in colour and fibre.
Kale — added only five minutes before blending, to keep its green colour.
Vegetable stock — the cooking liquid that brings all the vegetables together.
Cooked brown rice — added near the end, it thickens the soup without any cream.
Olive oil — used to fry the onions and carrots at the start of the recipe.
Curry powder — it flavours the whole soup; frying it with the hot vegetables brings out its aroma.
Garlic powder — it adds garlic flavour without peeling or chopping any cloves.

Why this vegetable soup must be on your menu!

Quick and easy: the vegetables take minutes to chop, and the stock does the rest of the work.
An uncomplicated soup for a weeknight.
Budget-friendly: it leans on seasonal vegetables, usually the cheapest at the store in winter.
Enough to feed 8 people without breaking the bank.
Adaptable: almost every vegetable can be swapped — parsnip, swede, potatoes, turnips — and the brown rice can give way to beans, lentils or chickpeas.
A great way to clear out the vegetable drawer.
Vegan by nature: no animal product goes into the recipe.
It suits nearly every diet, with nothing to change.

Vegetable Soup

A winter soup with curry, red onions, carrots, cauliflower and broccoli, finished with kale and brown rice.

Prep 25 min

Cook 1 h 10

Total time 1 h 35

Course: Soups Cuisine: French Keyword: Vegetable soup Calories:

Ingredients

Servings: 8 servings

Instructions

Chop the red onions. Cut the kale, and break the broccoli and cauliflower into florets. Peel the carrots and slice them into rounds.
Heat the olive oil in a large pot. Fry the onions and carrots for 3 minutes.
Add the cauliflower and broccoli. Cook for 3 minutes, stirring.
Add the curry powder and garlic powder. Stir.
Pour in the stock. Cook for 1 hour.
Add the kale and the brown rice. Return to the heat for 5 minutes, stirring.
Blend the soup to your liking.

Nutrition (per serving)

Tips

Fry the spices with the vegetables before adding liquid: curry needs hot fat to release its scent.
The kale and rice go in at the end; five minutes is enough.
Blend to taste: smooth, or leaving some pieces for texture.
Every vegetable can be swapped: parsnip, swede, potatoes, turnips.

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