4 Colorful Vegetarian Soup Recipes May 10, 2017

by Eat

Grab a spoon, friends! These four vegetarian soup recipes are light enough for the summer, warm enough for those springtime nights, and colorful enough to keep you coming back for more. 

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Once Rebecca, RD proved just how powerful colorful food is when it comes to happiness, we made a beeline for the test kitchen to start experimenting. Since Cinco de Mayo was around the corner, our first order of business was colorful hot sauce (tacos and guac, too). But once the fiesta ended, we turned our attention to soup — the no frills, never goes out of style, versatile, and ridiculously simple dinner. The result? Four colorful vegetarian soup recipes perfect for adults and tiny tummies alike.

1. Purple Sweet Potato Soup

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Purple sweet potatoes have a denser and richer taste than their orange counterparts but are still just as sweet as the ones we’ve come to know and love, which makes them the perfect ingredient in this stunning lavender soup.

Ingredients:

  • 3 Tablespoons Unsalted Butter
  • 1 Red Onion, chopped
  • 1 1/2 Pounds Purple Cabbage, cubed
  • 1 28-Ounce Bag Purple Sweet Potatoes
  • 6 Cups Vegetable Broth
  • Salt and Pepper, to taste

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until translucent, 5-8 minutes.
  2. Add cabbage and potato cubes. Cook, stirring occasionally, until cabbage begins to wilt, about 5 minutes.
  3. Add broth and bring to a boil.
  4. Reduce heat and simmer until potatoes are tender, 25-30 minutes.
  5. Puree with an immersion blender or food processor.
  6. Season to taste with salt and pepper.

2. Red Tomato Paprika Soup

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If you thought you liked tomato soup before, prepare to be blown away. A tablespoon of paprika is the secret behind the irresistibly smoky flavor in this upgraded crowd favorite.

Ingredients:

  • 3 Tablespoons Unsalted Butter
  • 1 Small Yellow Onion, chopped
  • 3 Cloves Garlic, minced
  • 1 Tablespoon Smoked Paprika
  • 10 Medium Ripe Tomatoes, quartered
  • 3/4 Cup Vegetable Broth
  • 1/4 Cup Heavy Cream (optional)
  • Salt and Pepper, to taste

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until translucent, 5-8 minutes. Add garlic and cook another 1-2 minutes.
  2. Add paprika, stir to coat, and cook until fragrant, about another 30 seconds.
  3. Add tomatoes and broth. Season with salt and pepper.
  4. Simmer, covered, until tomatoes soften, about 20 minutes.
  5. Puree with an immersion blender or food processor.
  6. Stir cream (if using) into soup and season to taste with salt and pepper.

3. Yellow Squash Curry Soup

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This soup somehow manages to strike a balance between comforting and light. We opted for butternut squash here, but feel free to experiment with summer squash if you’d like.

Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 Medium Yellow Onion, chopped
  • 2 Cloves Garlic, minced
  • 2 Tablespoons Curry Powder
  • 1/4 Teaspoon Sea Salt, plus more to taste
  • 1 Butternut Squash, peeled, seeded, and cut into small pieces
  • 6 Cups Vegetable Broth
  • 1/2 Cup Heavy Cream (optional)

Instructions:

  1. Heat oil in a large pot over medium heat. Once it shimmers, add onion, garlic, curry powder, salt, and butternut squash. Cook, stirring occasionally, 10-12 minutes.
  2. Add broth, then bring to a boil. Reduce heat and simmer until squash is tender, about 20 minutes.
  3. Puree with an immersion blender or food processor.
  4. Stir cream (if using) into soup and season to taste with salt and pepper.

4. Green Zucchini Parsley Soup

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Finally. A cleansing, feel-good, green soup that actually tastes good.

Ingredients:

  • 3 Tablespoons Olive Oil
  • 1 Medium Yellow Onion, chopped
  • 4 Zucchinis, cut into half-moons
  • 4 Cups Vegetable Broth
  • 1 Handful Flat Leaf Parsley, roughly chopped
  • Salt and Pepper, to taste

Instructions:

  1. Heat oil in a large pot over medium heat. Once it shimmers, add onion and cook, stirring occasionally, until translucent, 5-8 minutes.
  2. Add zucchini and cook until slightly translucent, 8-10 minutes.
  3. Add broth, then bring to a boil. Reduce heat and simmer until zucchini is tender, about 10 minutes.
  4. Remove from heat and add parsley.
  5. Puree with an immersion blender or food processor, then season to taste with salt and pepper.

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For more colorful inspiration, check out these five easy ways to cook peas.

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