What's better in the cold winter days than a warm soup? There are endless options and combinations of products with which you can prepare a delicious and healthy meal for your family. Why not try oven soup without meat?
You can use virtually any type of vegetable to make fried vegetable soup and it will always taste delicious. Try these simple recipes that we have prepared for you and you will definitely be satisfied because they are healthy and nutritious.
Oven soup without meat with potatoes, zucchini and mushrooms
This recipe for onehealthy vegetable soupcan easily be prepared in an oven. A perfect warm meal for the whole family on a winter evening.
Ingredients for 8 servings:
- 5 tablespoons extra virgin olive oil
- 450g potatoes, halved and sliced
- 1 1/2 teaspoons salt, divided
- 2 medium zucchini, halved and sliced thickly
- 2 medium leeks, white and light green parts only, thinly sliced
- 4 medium celery stalks, cut into thin pieces
- 100 g mushrooms, quartered
- 10 fresh artichoke hearts, quartered
- 60g chopped fresh parsley, plus more for garnish
- 1 can of diced tomatoes with no added salt, with juice
- 1 piece of Parmesan cheese, plus finely grated Parmesan for garnish
- 1.5 liters of water
- 1/2 teaspoon ground pepper
Instructions for preparation:
- First, preheat the oven to 180 degrees Celsius.
- Pour oil into a large ovenproof pot (approx. 6 liters) and distribute the potato slices evenly over the oil. Sprinkle with 3/4 teaspoon salt.
- Layer zucchini, leeks, celery, mushrooms, artichoke hearts, and 1/4 cup parsley on top and sprinkle with remaining 3/4 teaspoon salt.
- Then pour the tomatoes over the vegetables and add the Parmesan.
- Add water last, cover and bring to a boil over high heat.
- Once boiling, place the pot in the oven and bake, covered, for 1 hour until the vegetables are tender but still firm. Season with pepper and serve garnished with parsley and parmesan if desired. Enjoy this delicious oven-baked soup without meat.
Also read: Oven Soup Overnight:With these party soup recipes you'll always be ready for guests without much hassle!
Fried vegetable cream soup with pumpkin, carrots and potatoes
The fried vegetable cream soup is very simple, and while the vegetables are roasting in the oven, you can concentrate on something else. After frying, the vegetables are mixed with vegetable broth and pureed. The result is a verytasty and nutritious soup.
Ingredients for 4-6 servings:
- 300g pumpkin
- 300 g carrots
- 1 head of celery
- 2 stalks of leeks
- 1 small head of yellow turnip (optional)
- 2 parsnip heads
- 2 sweet potatoes
- 2 purple potatoes
- 1 head of beetroot
- a few sprigs of fresh rosemary
- a few sprigs of thyme
- 2-3 cloves of garlic
- about 1.5 liters of vegetable broth or water
- olive oil
- 300 g sour cream for serving
Preparation:
- Wash and dry the vegetables. Cut it into large pieces. Drizzle with a little olive oil and toss to coat well.
- Preheat the oven to 200 degrees Celsius.
- Place the vegetables in a large, shallow baking dish. Spread it over the entire surface and sprinkle with salt and pepper. Top with the spices and garlic cloves.
- Roast until cooked through, about 40-50 minutes.
- Place the roasted vegetables in a saucepan. Add 1 liter of broth or water and puree. If the mixture is too thick, add more stock/water until you reach the right consistency for a cream soup, i.e. not too thick but not too runny either. Season with salt.
- Place on the stove and simmer over low heat for 10 minutes.
- Serve the cream soup with a large spoonful of sour cream, fresh thyme and a few drops of fresh olive oil.
Vegetarian oven soup with eggplant, cauliflower, tomatoes
This Stir-Fried Vegetarian Soup Recipe with Fresh Roasted Vegetables is creamy and delicious, filling and healthy, and the perfect nutritious family meal!
Ingredients:
- 1 eggplant, halved
- 1/2 head cauliflower, cut into large florets
- 2 onions, quartered
- 2 red peppers, halved
- 4 garlic cloves, peeled
- 3 large tomatoes, quartered
- 1 medium zucchini, cut into large cubes
- 5 large carrots, peeled and roughly chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 0.5 l vegetable broth
- 220g full fat coconut milk
Instructions for preparation:
- Preheat your oven to 400 degrees and line two large baking sheets with parchment paper.
- Then place eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots in a single layer on the baking sheets. Drizzle the olive oil over it and sprinkle with salt and pepper.
- Place in the oven and roast for 35-40 minutes or until the carrots are tender and the vegetables begin to brown slightly.
- Then place the roasted vegetables in a large pot over medium heat and add the broth.
- Bring the soup to a boil and reduce the heat until it begins to simmer.
- Let it simmer for about 10-15 minutes and then turn off the stove.
- Add the coconut milk and puree until the mixture is smooth.
- Serve with a dollop of yogurt and fresh herbs to garnish.
Also read:Sauerkraut soup: 2 delicious recipes that are perfect for the cold season!
