Frozen Veg Soup Recipe Easy and Delicious in Minutes

There’s nothing quite as comforting as a warm bowl of vegetable soup, especially when it’s made quickly with frozen veggies. Whether you’re rushing home after a long day or looking for a nutritious meal that requires minimal prep, this frozen veg soup recipe is a lifesaver.

It combines the convenience of frozen vegetables with wholesome flavors and simple seasoning to create a hearty, delicious soup that the whole family will love.

This recipe is perfect for busy weeknights, meal prep, or when you want something light yet satisfying. Plus, it’s incredibly versatile – you can easily swap in your favorite frozen vegetables or add spices to suit your taste.

Best of all, it’s packed with vitamins and fiber, making it a healthy choice that doesn’t compromise on flavor.

Why You’ll Love This Recipe

Speed and convenience are the stars here. Using frozen vegetables means no chopping or peeling, cutting your prep time drastically.

This soup comes together in under 30 minutes, making it ideal for quick lunches or dinners.

It’s also nutrient-dense. Frozen vegetables are often flash-frozen at peak freshness, locking in essential vitamins and minerals.

This soup delivers a rainbow of nutrients in every spoonful.

Lastly, it’s customizable. Want it creamy?

Add coconut milk or a splash of cream. Craving spice?

Toss in some chili flakes or curry powder. The base recipe is a fantastic blank canvas for your culinary creativity.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (low sodium preferred)
• 4 cups frozen mixed vegetables (carrots, peas, corn, green beans, etc.)
• 1 medium potato, peeled and diced (optional for extra heartiness)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)
• 1 bay leaf (optional)

Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife (if using fresh onion and potato)
• Cutting board
• Ladle for serving
• Blender or immersion blender (optional, for creamy version)

Instructions

1. Heat olive oil in your large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
2. Add garlic and cook for another 1 minute until fragrant, stirring frequently to prevent burning.
3. Pour in the vegetable broth and bring it to a gentle boil.
4. Add frozen mixed vegetables, diced potato if using, dried thyme, dried basil, and bay leaf. Reduce heat to a simmer.
5. Cover and simmer for 15-20 minutes, or until the vegetables and potato are tender.
6. Remove the bay leaf. Season the soup with salt and black pepper to taste.
7. For a creamy soup, use an immersion blender to puree part or all of the soup to your desired consistency. Alternatively, transfer some soup to a blender and blend carefully, then return to the pot.
8. Heat through for 2-3 more minutes, then remove from heat.
9. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.

Tips & Variations

Tip: If you want a richer flavor, sauté the onions and garlic in a little butter instead of olive oil. For a vegan option, stick to olive oil or coconut oil.

Variation: Add a can of drained and rinsed chickpeas or white beans for extra protein and texture.

Spice it up: Add 1/2 teaspoon of smoked paprika or a pinch of cayenne pepper for a subtle smoky heat.

Herbs: Fresh herbs like thyme, rosemary, or dill can be added at the end for a fresh burst of flavor.

Make it creamy: Stir in 1/2 cup of coconut milk or cashew cream to keep it vegan and creamy.

Nutrition Facts

Serving Suggestions

This frozen veg soup is wonderful served with a slice of crusty bread or warm whole wheat rolls. For a lighter option, pair it with a fresh green salad dressed with lemon vinaigrette.

You can also serve it alongside a protein-rich dish like grilled tofu or baked beans for a more filling meal. If you want to turn this into a complete lunch, add a dollop of plain yogurt or a sprinkle of nutritional yeast for extra creaminess and flavor.

For something heartier, consider adding cooked quinoa or brown rice straight into the soup just before serving. This adds texture and helps keep you full for longer.

Conclusion

Making a wholesome, delicious soup from frozen vegetables is not only practical but also incredibly satisfying. This recipe proves that convenience doesn’t have to sacrifice nutrition or flavor.

With just a few pantry staples and a bag of frozen mixed veggies, you can create a meal that warms you up and fuels your body.

Whether you’re new to cooking or a seasoned pro looking for a quick meal, this frozen veg soup recipe is a fantastic go-to. Experiment with different frozen vegetable blends, herbs, and spices to keep it fresh and exciting.

Don’t forget to check out other recipes to complement your meals, like the Low Calorie Vegetable Soup Recipe for Healthy Eating, or try a sweet treat like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

For bread lovers, the Vegan Bread Machine Recipe for Soft, Delicious Loaves pairs beautifully with this soup.

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