Vegetable soup, a basic, simple and very comforting recipe. This soup is very nutritious and helps us to get warm, and it is also very easy to prepare. In addition, it is a dish that you can make on a day when you do not feel like cooking.



  • 2 cucharadas de aceite de oliva virgen extra
  • 4 dientes de ajo, troceados
  • 2 ramitas de apio, troceadas
  • 1 cebolla, troceada
  • 2 patatas medianas (450 g o 1 libra), peladas y troceadas
  • 2 zanahorias grandes (225 g o 8 oz), peladas y troceadas
  • 1 taza de maíz congelado o de lata (140 g)
  • 1 taza de judías verdes congeladas (120 g)
  • 1 taza de guisantes congelados (120 g)
  • 1 lata de tomates grande (800 g ó 28 oz)
  • 4 tazas de caldo de verduras o agua (1 litro)
  • 1 cucharada de condimento italiano, o cualquier hierba seca como orégano o albahaca
  • 1/4 cucharadita de sal
  • 1/4 cucharadita de pimienta negra molida


  1. Pour the oil into a pot and when When hot, add the garlic, celery and onion. Cook over medium-high heat until golden brown.
  2. Add the rest of the ingredients and cook over high heat until it comes to a boil. Then lower the heat to medium, cover partially and cook the soup for about 30 minutes or until the potato and carrot are tender.
  3. Serve immediately with chickpeas or baked tofu, or accompany it with seitan to enjoy a delicious and nutritious meal. 
  4. Store leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months. 


  • If you don’t want to use oil, you can substitute water or vegetable broth.
  • You can use whatever vegetables, herbs, and spices you like. 
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