Easy-to-love veggie soups you can make in a snap

These two delicious and easy-to-make soup recipes will please both vegetarians and anyone else who simply wants to add more veggies to their diet. Healthy with a big dose of farm-fresh flavours, one bowl of these soups won't be enough!

Easy-to-love veggie soups you can make in a snap

[Photo Credit: iStock.com/iStock.com/bonchan]

Classic French onion soup

Easier to make than you may think, this classic staple of French cooking is mostly a matter of slicing onions. Nothing in a can or a packet compares!

Preparation time: about 50 minutes
Makes:
4 servings

Ingredients

  • 30 ml (2 tbsp.) butter
  • 5 medium yellow onions, thinly sliced
  • 30 g (2 tbsp.) sugar
  • 800 ml (3 1/2 c.) canned broth
  • 1.3 L (5 c.) water
  • 50 ml (1/4 c.) brandy (optional)
  • 2 ml (1/2 tsp.) salt
  • 2 ml (1/2 tsp.) ground pepper
  • 4 x 1.25 cm (1/2 in.) thick slices French bread, toasted
  • 60 ml (4 tbsp.) shredded Gruyère cheese

Preparation instructions

  1. Preheat the oven to 200°C (400°F). In a large saucepan or five-litre (five-quart) Dutch oven over moderately high heat, melt the butter. Add the onions and sugar, increase the heat to high, and sauté until the onions are lightly golden, about 10 minutes. Reduce the heat to moderately low and sauté 10 minutes longer, stirring occasionally.
  2. Add the stock and water, increase the heat to high, and bring to a boil; reduce the heat to moderately low and simmer, uncovered, 20 minutes.
  3. Add the brandy (if desired) and the salt and pepper, and increase the heat to high; return the soup to a boil.
  4. Place four 250-ml (8 oz.) oven-proof ramekins or soup bowls on a heavy-duty baking sheet or oven-proof metal tray. Ladle the soup into the bowls, dividing it equally.
  5. Place one slice French bread and 15 ml (one tablespoon) of the cheese on top of each portion of soup. Bake, uncovered, until the cheese is melted, about five minutes.

Farm-fresh vegetable soup

The best vegetable soup is made with the freshest produce, which means it doesn't come from a can. You can make a stunningly good veggie soup yourself from what's ripe in the garden or at the farmers' market.

Preparation time: 60 minutes
Makes:
4 servings

Ingredients

  • 45 ml (3 tbsp.) olive oil
  • 1 large red onion, diced
  • 5 garlic cloves, minced
  • 2 large carrots, thinly sliced
  • 4 medium squashes, diced
  • 2 medium zucchini, diced
  • 250 g (1/2 lb.) green beans, sliced
  • 1 kg (2 lb.) tomatoes, peeled and chopped
  • 1.3 L (5 c.) canned vegetable broth
  • 500 g (1 lb.) new potatoes, diced
  • 3 ml (3/4 tsp.) salt
  • 3 ml (3/4 tsp.) dried marjoram
  • 2 ml (1/2 tsp.) ground pepper

Preparation instructions

  1. In a large saucepan or five litre (five quart) Dutch oven over moderate heat, heat the oil. Add the onion and garlic. Then cook until soft for about five minutes.
  2. Next, add the carrots and cook, stirring frequently, until the vegetables are soft, about five minutes.
  3. Then, add the squashes, zucchini, green beans, tomatoes, stock, potatoes, salt, marjoram and pepper. Increase the heat to high and bring the mixture to a boil; reduce the heat to moderately low, cover and simmer until the vegetables are tender, 40 to 50 minutes.

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