Vegetable soup recipe

A Soup ideal for taking advantage of all those bits of vegetables that remain in the fridge. The soup is also ideal as a snack, to avoid snacking. This recipe is from @


  • 1 medium onion
  • 1 clove of garlic
  • 1 leek
  • 2 stalks of celery
  • 1 medium carrot
  • 2 slices of pumpkin
  • 1 medium sweet potato
  • 1 medium corn
  • 4 chard leaves
  • 3 liters of water
  • Salt and pepper
  • olive oil, to taste


Step 1

Wash and clean all the vegetables.

Step 2

Chop the onion and garlic. Cut the leek into julienne strips (strips) and brown it in a pan with two tablespoons of olive oil. Add salt and cook for 3 minutes.

Step 3

Chop the celery, both the stems and the leaves, and add it to the pot. Cook another 2 minutes.

Step 4

Cut the carrot, pumpkin and sweet potato into 1 cm cubes. Shell the corn. Cut the chard leaves into strips about one centimeter wide.

step 5

Add the cut previously to the pot and add the water.

Step 6

Cook over medium heat until the vegetables are cooked – they must be soft when pierced, but do not discard to maintain consistency – and the liquid has reduced to concentrate the flavors, about 40 minutes.

Step 7

Taste the soup, season with salt or pepper if necessary.

step 8

Serve very hot.

See also

See also

ginger and carrot soup

See also

Cream of fennel soup

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Corn soup

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borsch soup

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Asian squash soup