Easy Vegetable Soup Dinner

Introduction

This easy vegetable soup dinner is the perfect meal for those chilly nights when you need something warming and nourishing. It’s packed with hearty vegetables, a creamy egg-yogurt mix, and flavored with fresh herbs and spices. Topped with crispy parmesan toast, this one-pot meal will quickly become your go-to dinner for both comfort and health.

Ingredients

1 medium onion
1 tbsp olive oil
3 medium potatoes
1/2 green bell pepper
1/2 yellow bell pepper
A handful of fresh parsley
1/3 cup vermicelli (50 g)
6 cups water (1.2 liters)
1 medium carrot
1/2 red bell pepper
1/2 lemon (peeled)
2 eggs
2 tbsp olive oil (for toast mix)
1 tsp baking soda (for washing vegetables)
Sliced bread (as needed)
1/2 cup yogurt (100 g)
Salt to taste
1 cup vegetable broth (optional)
1/2 tsp garlic powder
A handful of fresh mint
1/2 tsp black pepper
1/2 tsp smoked paprika
2 tbsp grated parmesan cheese
1/2 tsp salt
1/2 tsp Herbs of Provence
2 more cups water (optional, to adjust consistency)

Instructions

Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 3–5 minutes until softened and translucent. Stir in the grated carrot and season with a pinch of salt, allowing it to cook for another 3 minutes. Add the chopped red, green, and yellow bell peppers to the mix and continue to cook for about 10 minutes with the lid on.

Peel and chop the potatoes, adding them to the pot along with the 6 cups of water. Cover and let the vegetables cook for about 10 more minutes. While the soup is simmering, wash your herbs and vegetables using a baking soda solution (1 tsp baking soda in water) to remove any dirt or chemicals. Chop the parsley and mint finely.

In a separate bowl, whisk together the eggs, yogurt, black pepper, and a pinch of salt. After the potatoes have softened, stir in the vermicelli and cook for an additional 12 minutes with the lid on. If the soup gets too thick, add 2 more cups of water to achieve the desired consistency. Gradually stir in the egg-yogurt mixture, mixing continuously to ensure it blends smoothly without curdling. Add in the fresh herbs and vegetable broth for a deeper flavor if preferred.

While the soup is simmering, preheat the oven to 200°C (400°F). Mix olive oil, garlic powder, smoked paprika, Herbs of Provence, salt, and parmesan together in a small bowl. Spread this mixture over the sliced bread and bake in the oven for 10–15 minutes until the toast is golden and crispy.

Serve the soup hot, garnished with the crispy parmesan toast for a complete, satisfying meal.

Tips

1. Stir constantly when adding the egg-yogurt mixture to prevent curdling.
2. Use baking soda to clean vegetables effectively and remove any pesticides.
3. Feel free to swap out the herbs for your favorites to match your taste.
4. The toasted parmesan bread adds a delightful crunch and flavor contrast to the creamy soup.

Conclusion

This easy vegetable soup dinner is hearty, healthy, and full of flavor. It’s the ideal dish to make when you want something quick, satisfying, and comforting. Paired with crispy parmesan toast, it’s a meal the whole family will enjoy, and it’s packed with nutrients to keep you feeling great.

Also check out the best Creamy Luxurious Roasted Cherry Tomato Ricotta Pasta for a fancy dinner night!!!

comforting vegetable soup

Easy Vegetable Soup Dinner

Author: Madiha Urooj Cooking Method: Mixing, Simmering Cuisine: English, French, Italian Courses: Appetizer, Dinner, Linner Recipe Keys: C comforting vegetable soup C creamy vegetable soup recipe D dinner with parmesan toast E easy vegetable soup dinner H healthy soup for family H healthy vegetable soup H homemade soup Kids O one-pot vegetable soup Q quick vegetable soup S Snacks V vegetarian dinner recipe Vegetarian Meals

Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Best Season: Suitable throughout the year

Description

This easy vegetable soup dinner is the perfect meal for those chilly nights when you need something warming and nourishing. It's packed with hearty vegetables, a creamy egg-yogurt mix, and flavored with fresh herbs and spices. Topped with crispy parmesan toast, this one-pot meal will quickly become your go-to dinner for both comfort and health.

Ingredients

Servings

Ingredients

• 1 medium onion
• 1 tbsp olive oil
• 3 medium potatoes
• ¹⁄₂ bell pepper (green)
• ¹⁄₂ bell pepper (yellow)
• A handful of fresh parsley
• ¹⁄₃ cup vermicelli (50 g)
• 6 cups water (1.2 liters)
• 1 medium carrot
• ¹⁄₂ red bell pepper
• ¹⁄₂ lemon (peeled)
• 2 eggs
• 2 tbsp olive oil (for toast mix)
• 1 tsp baking soda (for washing vegetables)
• Sliced bread (as needed)
• ¹⁄₂ cup yogurt (100 g)
• Salt to taste
• 1 cup vegetable broth (optional)
• ¹⁄₂ tsp garlic powder
• A handful of fresh mint
• ¹⁄₂ tsp black pepper
• ¹⁄₂ tsp smoked paprika
• 2 tbsp grated parmesan cheese
• ¹⁄₂ tsp salt
• ¹⁄₂ tsp Herbs of Provence
• 2 cups water (optional, to adjust consistency)

Instructions

Instructions

1. Start by heating the olive oil in a large pot over medium heat.
2. Add the finely chopped onion and cook for about 3–5 minutes until softened and translucent.
3. Stir in the grated carrot and season with a pinch of salt, allowing it to cook for another 3 minutes.
4. Add the chopped red, green, and yellow bell peppers to the mix and continue to cook for about 10 minutes with the lid on.
5. Peel and chop the potatoes, adding them to the pot along with the 6 cups of water. Cover and let the vegetables cook for about 10 more minutes.
6. While the soup is simmering, wash your herbs and vegetables using a baking soda solution (1 tsp baking soda in water) to remove any dirt or chemicals.
7. Chop the parsley and mint finely.
8. In a separate bowl, whisk together the eggs, yogurt, black pepper, and a pinch of salt. After the potatoes have softened, stir in the vermicelli and cook for an additional 12 minutes with the lid on.
9. If the soup gets too thick, add 2 more cups of water to achieve the desired consistency. Gradually stir in the egg-yogurt mixture, mixing continuously to ensure it blends smoothly without curdling.
10. Add in the fresh herbs and vegetable broth for a deeper flavor if preferred.
11. While the soup is simmering, preheat the oven to 200°C (400°F).
12. Mix olive oil, garlic powder, smoked paprika, Herbs of Provence, salt, and parmesan together in a small bowl.
13. Spread this mixture over the sliced bread and bake in the oven for 10–15 minutes until the toast is golden and crispy.
14. Serve the soup hot, garnished with the crispy parmesan toast for a complete, satisfying meal.

Keywords: easy vegetable soup dinner, creamy vegetable soup recipe, healthy vegetable soup, one-pot vegetable soup, dinner with parmesan toast, quick vegetable soup, homemade soup, comforting vegetable soup, vegetarian dinner recipe, healthy soup for family