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This Spicy Colorful Vegetable Sour Soup is easy to cook, tasty and super healthy. Delicious when served as is or with a selection of extras that will transform it into a special culinary experience. But don’t take my word for it and try it for yourself!
Why you should tru this soup, you ask? Because it’s:
Easy to Make
Vegan
Plant-Based
Fresh
Natural
Satisfying
Sweet and Sour
Delicious
Ingredients for this vegan sour soup
I always start a soup with some of my favorite vegetables, and to make it even easier I like to buy frozen vegetables whenever I can. These days you can easily find frozen broccoli, cauliflower, green beans or green peas, in any season. And as a bonus these frozen vegetable cook faster so they are a win-win for me.
Broccoli, cauliflower and sweet potatoes are one of the best ways to make sure that your soup will have enough “texture” (aka soluble and insoluble fiber). Carrots and green beans are also popular in my soup recipes, as well as bell peppers, celery and fennel.
One of my best-kept secrets (well, not anymore!) is making sure that my recipe includes at least two of the following allium vegetables: garlic, leeks, onion, shallots, scallions, or chives. The vegetables from the allium family are loaded with potent phytonutrients, and plenty of vitamins and minerals. These plants will literally upgrade your soup to a whole new level. They’re simply good for you and you should include them in your cooking as often as you can.
One last thing, our spicy sour soup can’t be complete without spices. For this recipe we’ll use fresh chili, black pepper, turmeric powder, ginger powder and bay leaves. I’ve also included Himalayan salt plus my special lemon and lime fresh juice (this helps with the sour taste of the soup).
How to cook Spicy Colorful Vegetable Sour Soup
- Prepare all the ingredients as needed (peel, slice and chop) and add them into a big pot.
- Continue by adding black pepper, turmeric powder, ginger powder and bay leaves.
- Add enough water to cover the ingredients and bring to a boil. Cook on medium heat for about 15-20 min, until all the veggies are soft.
- When the veggies are cooked, it’s time to add lemon and lime juice, as well as salt.
- Incorporate them using a wooden spoon and let the soup simmer for 5 more minutes.
- Remove from heat, let the soup rest for a few minutes and enjoy a fresh (and hot) bowl of colorful vegetable sour soup.
What to serve with this vegan sour soup
This recipe is vegan and you can keep it this way. You can serve it by itself or with a few extras. Here are a few ideas to enhance the taste and the nutrient value of this soup:
- a few olives – don’t you love those salty Greek olives.
- a few slices of avocado – don’t have to be much, just enough to add a bit or creaminess (read healthy fats) to your soup
- a handful of your favorite nuts – I love walnuts or pecans… like A LOT.
- a few slice of soft cheese – if you like brie of camembert you just use a traditionally made brand that comes from France.
- crème fraîche – this is a must try with sour soup.
Quick Tip: Vegetarians only, for an extra special culinary experience add 1-2 tsp of crème fraîche to one bowl of sour soup. This little trick will transform this soup into a delicious culinary experience like no other. Try it and let me know what you think!
If you make this soup, let me know how it turned out! Leave a comment and don’t forget to take a picture and tag it #refreshmyhealth on Social Media! I’d love to see what you come up with.
What’s your favorite soup recipe? Have you served sour soup before and did you liked it? Let me know in the comments.
Spicy Colorful Vegetable Sour Soup
Ingredients
- 2 sweet potatoes (peeled, cubed)
- 500 g frozen vegetables mix (broccoli, carrots, cauliflower, green beans)
- 1 red bell pepper (chopped)
- 3 cloves garlic (thin slices)
- 2 onions (sliced)
- 1 stick celery (sliced)
- 2-3 slices fennel (sliced)
- 1 chili pepper (chopped)
- black pepper (to taste)
- 1/2 tsp turmeric powder
- 1/2 tsp ginger powder
- 2 bay leaves
- 1 lemon (juice only)
- 1 lime (juice only)
- 2 tsp Himalayan salt
- water
Instructions
- Prepare all the ingredients as indicated: peel, slice and chop into various sizes.
- In a soup pot (I used a 5L Le Creuset) add all vegetables (no spices yet). Add the following veggies: sweet potatoes, frozen veggies (broccoli, carrots, cauliflower, green beans), red bell pepper, garlic, onion, celery, fennel.
- Continue by adding black pepper, turmeric powder, ginger powder and bay leaves.
- Add enough water to cover the ingredients, bring to a boil and cook on medium heat for about 15-20 min, until all the veggies are soft enough.
- When the veggies are cooked, it’s time to add lemon and lime juice, as well as salt. Incorporate using a wooden spoon and let it simmer for 5 more minutes.
- Once the soup develops that sweet and sour taste , you’ll know it’s ready to be served,
- Remove from heat, let the soup rest for a few minutes and enjoy a fresh (and hot) bowl of spicy vegetable sour soup.
