Easy potato vegetable soup
This potato and vegetable soup is the perfect soup for a light and quick dinner. It is also great for pre-cooking and consists of only a few ingredients.
Potato and vegetable soup: Ingredients
You only need six ingredients for this soup!
- Potatoes
- Chickpeas
- Leek
- Carrots
- Celery
- Vegetable broth
I’m also on Instagram
Posting healthy recipes regularly. Check it out!
The preparation is quite simple:
Wash and clean the potatoes, leeks and carrots well. Cut everything into mouth-sized pieces and put them in a saucepan.
Cut the celery and also cut into mouth-sized pieces. Then add to the rest of the vegetables.
Now add 1.5 liters of water to the vegetables and mix with the vegetable broth. I heated the water in a kettle before doing this, so it goes a little faster. However, this is only optional.
Now simmer the soup for about 20 minutes until the vegetables are soft. Season to taste and enjoy. Bon appetite!
The potato and vegetable soup is:
- vegan
- sugar-free
- quick to prepare
- a perfect warm dinner
- well suited for pre-cooking
- easy to digest
FAQ about the potato-vegetable soup:
How long does the soup last?
The soup lasts in the refrigerator for a few days. For me, however, it is usually eaten after three days 🙂 .
What ingredients can be substituted?
For example, the chickpeas can be easily replaced with kidney beans or similar. Also with the vegetables you can vary very well and for example also use leftovers!
How do I store the soup?
The best way to store the soup is in the refrigerator in a closed container. However, I have also stored the soup in a pot outside the refrigerator and it tasted at least as good the next day.
Here you can find more ideas for your dinner:
You don’t want to miss any more recipes?
Then follow me on Instagram @veggiedecisions, where I regularly post new recipes and videos. Feel free to stop by!
If you like this recipe, I would be happy if you share it on Pinterest!
Ingredients
- 4-5 potatoes
- 100 g chickpeas
- 2 leeks
- 2 carrots
- 1,5 l vegetable broth
Instructions
- Wash and clean the potatoes, leeks and carrots well. Cut everything into mouth-sized pieces and put them in a saucepan.
- Cut the celery and also cut into mouth-sized pieces. Then add to the rest of the vegetables.
- Now add 1.5 liters of water to the vegetables and mix with the vegetable broth. I heated the water in a kettle before doing this, so it goes a little faster. However, this is only optional.
- Now simmer the soup for about 20 minutes until the vegetables are soft. Season to taste and enjoy. Bon appetite!