Spicy Colorful Vegetable Sour Soup
Servings: 8 portions
Print RecipeThis Spicy Vegetable Sour Soup is easy to cook, tasty and super healthy. Delicious when served by itself or with a selection of extras that will transform it into a special culinary experience.
Equipment
- Big Soup Pot (5L)
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 needed: wash, peel, slice, or chop into various sizes.
- In a soup pot (I used a 5L Le Creuset) add all the vegetables: sweet potatoes, frozen veggies (broccoli, carrots, cauliflower, green beans), red bell pepper, garlic, onion, celery, fennel.
- Continue by adding spices: chili pepper, black pepper, turmeric powder, ginger powder and bay leaves.
- Add enough water to cover the ingredients and a bit more. Bring to a boil and cook on medium heat for about 15-20 min, until all the veggies are tender.
- 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, that’s when 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 colorful vegetable sour soup. Pair with different extras for a special culinary experience.
Notes
You don’t have to defrost the veggies before adding them into the pot. They will defrost once you start cooking the soup, plus you’ll save some time.
This is a recipe where you can play around with the ingredients, especially the frozen vegetables. I used frozen broccoli, carrots, cauliflower and green beans, but you can use only broccoli and carrots, or use green peas instead of green beans. Be creative!
Depending on the size and type of both lime and lemon that you’re using, sometimes the soup may turn out a bit too sour-ish. What you can do to prevent this is to only add half of the lemon-lime juice and taste the soup before adding the rest.
In this recipe we used red chili, as well as ginger powder, which means this soup will turn out a bit spicy. If spicy is not your thing, you can use half of the chili powder and the soup will still turn out delicious.
This soup is great by itself but, for the ultimate culinary experience, consider serving it with one or more of the following extras: green olives or kalamata olives, traditional French brie or camembert, or a few teaspoons of crème fraîche.