There is something about a hot, steamy soup that just feels so comforting and cozy. And when that soup is made with fresh, healthy vegetables, it’s a double win!
In this article, we will discuss some of our favorite veggies to use in soups. These veggies make the perfect ingredients for delicious and nutritious soups that are perfect for cold winter days. So get your soup pot out and let’s get cooking!
#1 – Cucumber
Cucumbers are a refreshing and crisp vegetable that makes a great addition to soups. They add a lovely crunch and can be used in both cold and hot soup recipes.
Cucumbers are also packed with nutrients like vitamins C and K, as well as minerals like potassium. Summertime is the perfect time to enjoy a cold cucumber soup.
This recipe is easy to make and can be tailored to your liking. Add more or less of any ingredient to get the perfect soup for you!
#2 – Butternut Squash
Butternut squash is a type of winter squash that has a sweet, nutty flavor. It’s perfect for soups because it adds a creamy texture and lovely color.
Butternut squash is also full of vitamins and minerals like vitamins A and C, potassium, and magnesium. So not only is this soup delicious, but it’s also good for you!
This butternut squash soup is the perfect recipe to warm you up on a chilly day. It’s flavorful and hearty, yet still light enough to enjoy as a main course. Plus, it’s easy to make and can be tailored to your liking.
#3 – Lentils
Lentils are small, lens-shaped pulses. They’re one of the oldest and most consumed legumes in the world. Lentils are high in protein and fiber, and they’re a good source of iron, zinc, potassium, and folate.
Lentils come in a variety of colors, including yellow, green, red, brown, and black. They can be eaten whole or ground into flour that’s used to make dishes like dal (a thick Indian stew) or besan chilla (a savory pancake). Lentils are also popular in soups.
This lentil soup is packed with flavor and nutrients, yet it’s still light and hearty. It’s perfect for a winter meal and can be easily made in a crockpot.
#4 – Broccoli
Broccoli is a cruciferous vegetable that’s related to cabbage, kale, and Brussels sprouts. It’s high in fiber and vitamins A, C, and K.
It can be eaten raw or cooked. When cooking broccoli, you can steam it, roast it, sauté it, or stir-fry it.
Soups are a great way to get your daily dose of broccoli. This creamy soup is made with roasted broccoli and has a bit of a cheesy flavor thanks to the addition of nutritional yeast.
If you’re looking for something different, try this Thai-inspired soup that’s made with coconut milk, ginger, and lime.
#5 – Potatoes
Potatoes are a starchy vegetable that’s often thought of as being unhealthy. However, when eaten in moderation, potatoes can be part of a healthy diet.
They’re high in fiber and vitamins C and B-complex. There are many different ways to cook potatoes. They can be baked, boiled, roasted, or fried.
One of the healthiest ways to cook potatoes is to bake them. Baked potatoes can be topped with healthy toppings such as salsa, low-fat sour cream, or chives.
Love them or hate them, potatoes are a staple in many diets. They’re versatile, affordable, and filling, making them the perfect side dish or main course. Whether you like your potatoes boiled, mashed, roasted, or fried, there’s a recipe for you.
#6 – Mushrooms
Mushrooms are a fungus that grows in dark and damp places on the earth. There are many different types of mushrooms, some edible and some poisonous. Button mushrooms, portobellos, shiitakes, and oyster mushrooms are some of the most popular varieties.
Edible mushrooms are often used in soups and stews to add flavor and nutrients. Mushrooms contain high levels of vitamins B1, B2, B3, and D as well as minerals such as selenium, copper, potassium, and zinc.
They also have anti-inflammatory properties which can help reduce inflammation in the body. Adding mushrooms to your soup is an easy way to boost its nutritional value.
#7 – Fresh Spring Peas
Fresh peas are a springtime favorite. Fresh, sweet, and delicious, peas are the perfect way to celebrate the season. They have a delicate flavor and can be added to soups, stews, or salads. Peas are a good source of fiber, vitamins A, C, and K, and manganese.
They also contain phytonutrients that can help protect against chronic diseases such as heart disease and cancer. This recipe is simple but flavorful, combining peas with bacon, onion, and garlic for a dish that’s sure to please. Add a handful of fresh peas to your next pot of soup for a pop of color and flavor.
This recipe showcases the best of fresh peas, with a simple but flavorful broth and fragrant herbs. Enjoy this dish as a light lunch or dinner, or serve it as a side dish at your next gathering. No matter how you enjoy them, these Spring Peas are sure to leave you refreshed and satisfied.
#8 – Asparagus
Asparagus is not only a delicious vegetable but it’s also packed with nutrients. Asparagus is a good source of fiber, folate, and vitamins A, C, and E.
It also contains chromium, a mineral that helps regulate blood sugar levels. This recipe for Roasted Asparagus with Parmesan is a simple and flavorful way to enjoy this healthy vegetable.
Roasted asparagus is a delicious and healthy side dish that can be enjoyed year-round. This recipe features asparagus spears that are roasted until they are tender and slightly charred, then topped with freshly grated Parmesan cheese. Serve this dish alongside your favorite protein for a complete meal.
Dating back to the 6th century BC, asparagus was enjoyed by the Greeks and Romans. This vegetable has a long and illustrious history, and it’s no wonder that it remains a popular dish today. Asparagus is a versatile ingredient that can be used in soups, salads or simply grilled or roasted. It’s also low in calories and high in nutrients, making it a healthy choice for any meal.
#9 – Leeks
Another vegetable that is perfect for soup is the leek. This ingredient has a mild onion flavor and is very versatile.
Leeks are a delicious and healthy vegetable that can be used in a variety of dishes. They are a great addition to soups, stews, and casseroles, and they can also be sautéed or grilled.
Leeks are low in calories and high in fiber, vitamins A and C, and potassium. They also contain compounds that may help protect against cancer and heart disease.
When choosing leeks for your soup, be sure to select ones that are firm and free of blemishes.
#10 – Beets
Beets are another great choice for soup. They have a sweet and earthy flavor that pairs well with other vegetables and meats.
Beets are a root vegetable that is often underestimated. They are sweet, nutritious, and versatile. Beets are an excellent source of fiber, potassium, vitamin C, and B vitamins. They are also a good source of antioxidants and minerals such as magnesium and manganese.
Additionally, beets have anti-inflammatory properties which can help improve joint health. Beets can be eaten cooked or raw, making them a great addition to both soups and salads.
Beets can be roasted, sautéed, or boiled. When adding them to soup, be sure to add them towards the end of cooking so they don’t lose their color.
#11 – Cabbage
Cabbage is another underestimated vegetable. It is a great source of vitamins C and K, as well as fiber. It is also a good source of antioxidants and has anti-inflammatory properties.
Cabbage is a type of vegetable that was once considered to be a “poor man’s food.” However, nowadays it is widely recognized for its many health benefits and delicious taste.
The veggies can be eaten raw or cooked. It can be added to soups, stews, or stir-fries. When cooking cabbage, be sure not to overcook it as this will make it mushy.
Have you ever tried making soup? It’s easier than you might think, and there are endless possibilities for what kinds of soups you can create. This week, we encourage you to experiment with some new vegetable combinations in your soup pot. Who knows – you may find yourself creating a family favorite!