Rainbow Vegetable Soup Recipe

Ingredients:

1 tablespoon of your choice of oil or butter

1 medium onion, cut into small chunks

Minced 2 cloves of garlic

1 medium carrot, chopped

1 zucchini, cut into cubes

1 red bell pepper, cut into small cubes

1 yellow bell pepper, cut into small cubes

Broccoli florets, 1 cup

Corn kernels, 1/2 cup (or frozen)

green beans cut into 1/2 cup

Peas- 1/2 cup (fresh or frozen)

1 medium tomato chopped (or use ½ cup of tomato paste)

4 cups of vegetable stock or water

Pepper and Salt as per taste

1/2 teaspoon of turmeric

a pinch of cumin powder (optional)

Some coriander or parsley for garnishing

1 tsp of lemon juice (optional for tanginess)

Cooking Time:

Steps to Cook Rainbow Vegetable Soup, First Prepare the Vegetables:

Select and wash all the vegetables mentioned and cut into very small pieces which can be chewed and swallowed easily because this will impress the ‘rainbow’ concept of the soup which you seek.

Sauté the aromatics:

In a big pot take a little olive oil or butter and heat it on medium flame. Add chopped onions and garlic fry till the onions become translucent and the garlic softens (2 to 3 mins).

Add the vegetables:

Place diced carrot, zucchini, bell peppers, green beans, and broccoli in the pot. Stir and sauté vegetables for about 5-7 minutes or until they start to loosen up a bit.

Add the spices and tomatoes:

To the pot, add some turmeric, cumin (if using), and the chopped tomato, or tomato puree. Mix everything and put back on the stove for another 3-4 minutes for everything to come together nicely.

Add the broth:

Add the vegetable broth or the water and recreate the boil. After this, turn down the heat to low and let it cook for about 10-12 minutes, or until all the vegetables are done yet not overshadowed with the dull dark tones.

Add the remaining vegetables:

Toss in the corn, peas, salt, + pepper. Cover safely and simmer for a further 3-5 minutes or thereabouts watching carefully so as to avoid burning anything in the process.

Adjust seasoning and finish:

Test the soup and rectify the amounts of salt, pepper and/or spices. If fresh lemon is available, 1 tsp is also quite nifty. Serve the soup and sprinkle with fresh coriander or parsley.

Tips for Rainbow Vegetable Soup

Seasonal vegetables use: 

This soup can be prepared by using any vegetables that happen to be in season. Additional color is in fact always welcome.

For a more creamier version: 

You may puree one half of the soup and return it back to the pot to make the soup thicker and creamier.

Spice it up: 

A little bit of zest doesn’t hurt, a few chili flakes or hot sauce added should do.

Protein boost: 

For making the meal more wholesome, you can include chickpeas or lentils or taufu to this dish.

Storage:

 This soup can be preserved in a refrigerator for a period of 4-5 days. The soup may also be frozen in portions which can last for three months.

Hope you enjoyed this bright and healthy Rainbow Vegetable Soup recipe! 

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