Basic Ingredients
1 onion: provides an essential aromatic base.
1 garlic clove: enhances the flavor and adds a subtle touch.
2 potatoes: to give the soup body and a slightly velvety effect.
2 carrots: for a natural sweet note and a beautiful color.
1 zucchini (or another available vegetable): adaptable according to your fridge.
1 liter of water or broth (chicken, vegetable, or beef): gives the dish its depth.
1 tablespoon of olive oil: to sauté the vegetables and intensify the flavors.
Salt and pepper: essential to enhance the taste.
Herbs de Provence or parsley (optional): for a fragrant finishing touch.
Substitutions and Variations
Don’t have all the ingredients on hand? Don’t panic, this soup is ultra flexible.
Swap the zucchini for leeks, celery, or mushrooms if you’re craving a different flavor.
Want a heartier soup? Add a splash of cream or some grated cheese when serving.
For a heartier version, stir in red lentils or rice.
If you’d like a spicier soup, add a pinch of curry, cumin, or paprika.
Vegan version: Use vegetable stock instead of chicken stock.
How to Make a Last-Minute Soup (Quick and Flavorful) – Step by Step
You’ve gathered your ingredients, pulled out your pot, and are ready to make this quick and delicious soup? Perfect! In this section, we’ll walk you through each step in detail so your soup is guaranteed to be a success. Whether you’re a novice in the kitchen or a seasoned homemade soup maker, this recipe is accessible to everyone.
Step 1: Prepare the Ingredients
The key to a quick soup is organization. The better your vegetables are prepared, the faster and more evenly they will cook.
Peel and Cut Vegetables
Start by peeling and cutting your vegetables into small pieces. Here are some tips to optimize this step:
Onion and garlic: Finely slice them so they release all their flavor from the start of cooking.
Potatoes: Cut them into small cubes of about 1 cm so they cook quickly.
Carrots: Thinly slice them or cut them into small cubes. The thinner they are, the faster they will cook.
Zucchini: No need to peel if it’s organic; its skin adds texture and color. Cut it into half-rounds.
Tip: If you’re in a hurry, use pre-cut frozen vegetables. It’s a considerable time saver without compromising on taste.
Step 2: Sauté the Onion and Garlic
This step is essential to give your soup character. Sautéing the onion and garlic in a little olive oil helps release their flavors and add more depth to your broth.
How to Sauté Herbs Properly?
Heat a tablespoon of olive oil in a saucepan over medium heat.
Add the chopped onion and let it sweat for 2 minutes. It should become translucent, but not colored.
Add the chopped garlic and stir for 30 seconds to prevent it from burning.
Tip: If you like a more intense flavor, add a pinch of salt at the beginning of cooking. This helps draw out the water from the onions and improves their flavor.
Final Adjustments
Taste and adjust the salt and pepper if necessary.
Add fresh herbs like parsley, chives, or basil for a brighter flavor.
A drizzle of olive oil or a knob of butter can add a pleasant roundness to the soup.
How to Serve the Soup?
Serve with toasted bread for a crispy touch.
Add homemade croutons, which you can quickly make by tossing bread cubes in a little olive oil with garlic and herbs.
If you like contrasting textures, sprinkle some pumpkin or sesame seeds on top.
Tip: For an even more indulgent touch, sprinkle with grated Parmesan cheese just before serving.
