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Vegetable Soup Easy to Make

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Ingredients (use vegan versions):


  • 1 tablespoon olive oil
  • 2 med onions chopped
  • 3 carrots in small cubes
  • 3 small to med zucchini in small cubes
  • 1 cup finely chopped cabbage
  • 1 cup cauliflower broken up in small pieces
  • 1 cup soaked white beans
  • 3 teaspoon veg soup powder
  • 3 tablespoon tomato paste or 5 fresh cubed tomatoes
  • 1 teaspoon paprika powder + 1/4 teaspoon chilly powder
  • 2+ liters water
  • 3 cloves garlic crushed
  • 1 teaspoon vinegar
  • 3 teaspoon sugar

Directions:


In a big soup pot and on big flame, fry
the onions in olive oil. After they are
golden put in the water. Add all the
other vegetables (including the
garlic), except for the tomatoes (or
tomato paste). They need to be added
after the beans are soft. After
everything is in boiling, lower the
flame to small.


After all the vegetables are soft (and
the tomatoes or tomato paste was
added), add the soup powder, and the
paprika powder, chilly powder, the
vinegar and sugar. Let all cook for 3
hours plus on a small flame. This
allows the flavors to get into the
soup.


You might need to add more water from
time to time because of the long
cooking time.


You can always substitute other
seasonal vegetables. I tried it also
with eggplants, green and red peppers,
sweet corn, potatoes. Just cut them in
small cubes (not including the corn!).


You also can play with the flavors: you
can add 1 teaspoon of hot curry powder.

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