This mixed vegetable soup is one of those recipes that I prepare whenever I need to cook something really quickly. The whole “thing” is ready in under 1 hour and since the soup is very thick (because of the dumplings), it can easily replace a light dinner too.
I have my favorite vegetable types for this soup, but in case you don’t have one of them or want to replace some… you can totally do that, it’s called Mixed vegetable soup after all, right? 🙂
What vegetables to use for this soup?
Pretty much everything works, but I prefer to start with hard veggies such as carrots, root parsley or parsnip, kohlrabi, celery etc. Once the soup is almost finished, I drop in some more tender types, for example cauliflower, peas, sweet corn, bell peppers… etc. You can use basically any type in this mixed vegetable soup, just keep in mind the different cooking times of each type. Don’t forget about some aromatics: garlic, flat leaf parsley or some other herbs.
Looking For More Soup Recipes?
- Green bean soup – sweet and sour in taste.
- Sauerkraut soup – voted best soup in the world.
- Frankfurter soup – full of flavors and filling.
- Tomato cabbage soup – my favorite childhood soup.
- Bean soup – made with smoked ribs.
- Easy Gazpacho soup from Kathy.
- Keto cauliflower soup from Jenn.
- Vegan potato soup from Jenn.
Vegetable soup ingredients:
2 parsley or parsnip roots
1 large onion
2-3 spring onions
⅓ head of cauliflower
500g (1pound) potatoes
3 cloves garlic
½ cup fresh or frozen peas
vegetable or olive oil
2 tablespoons butter
salt & pepper to taste
1-2 teaspoons red paprika
1L (4 cups) vegetable stock
2L (8 cups) water
½ cup semolina
salt & pepper to taste
How To Make My Mixed Vegetable Soup
Watch the video or scroll down for step-by-step instructions:
We will need a lot of veggies for this soup and you can choose the ones you like the most. I like to prepare all the vegetables at the beginning, so they are all ready once I need them.
Let’s peel and wash all the veggies and slice or cut them into small pieces. As for the regular and spring onions, finely chopped work the best. You can crush the garlic or finely chop it. Wait with the potatoes some more, we will prepare them when needed, otherwise they would oxidize and lose their nice color.
I listed all the vegetables I’m using for this vegetable soup in the ingredients list above, but let me repeat in case you missed it. 4-5 carrots, 2 parsley roots, 1-2 kohlrabi, 1 large yellow onion, 3 spring onions, ⅓ head of cauliflower, half a cup of peas, 3 cloves of garlic and 500g (1 pound) yellow potatoes.
Now it’s time to actually start cooking the vegetable soup, so let’s go. Heat up 3 or 4 tablespoons of oil in a larger pot and drop in roughly 2 tablespoons of butter. The pot I’m using is 4 liters or roughly 4 quarts big, btw. Let the butter melt and add the onion, spring onions and garlic.
Once the onions become translucent, add the root vegetables. Carrots, parsley, kohlrabi… all go in at the same time as these take a longer time to cook.
Sautee for about 10 minutes, then add 1 liter or 4 cups of vegetable stock and 2 liters or 8 cups of water.
We can also add the potatoes now. I am using about 500 grams or one pound of yellow potatoes. Cut them into bite size pieces and add them to the pot.
To give the vegetable soup some more aroma, let’s add a bunch of finely chopped flat leaf parsley. You can add some more herbs or aromatics at this point. Sometimes I’m using marjoram, lovage or caraway, but feel free to add your favorite ones.
Generously season the soup with black pepper and salt, cover the pot and keep cooking on low for 15-20 minutes. To give the vegetable soup a nice color, I’m adding one or two tablespoons of red paprika.
Once the root vegetables and potatoes are almost fully cooked, drop in the cauliflower and peas. These only take about 15-20 minutes minutes to cook, that’s why we are adding them at the end. Cover the pot and keep simmering on low heat.
About 20 minutes later, when all the vegetables in our vegetable soup are fully cooked, it’s time to make the semolina dumplings dough. Beat 3 eggs and season them with salt and black pepper. Keep on gradually adding the semolina, you will need about half a cup for these 3 eggs. Once the dough is thick but still runny, stop adding semolina and let it sit for a few minutes, it will thicken further as the liquids get absorbed.
TIP: You can substitute the semolina with regular flour, but try to use some that is coarse in texture. Very finely milled flours results in more dense dumplings. When using regular all purpose flour, make the dumplings smaller.
Time to cook the dumplings now. Make sure the soup is boiling rapidly and start to add the semolina dough, one teaspoon at a time. The dumplings are fully cooked once they come to the top.
Give the soup a proper stir and taste it to make sure no more salt is needed, because trust me, all the vegetables, potatoes and even the dumplings can absorb a lot of salt.
Once you’re happy with the taste, it’s time to serve. Thanks for reading and let me know what you think of this recipe in the comments.
How To Make Vegetable Soup Even Better
- When serving the soup, try adding some more freshly chopped flat leaf parsley and a touch of red chili flakes.
- Don’t want to mess with the dumplings at all? You can use your favorite pasta instead. Flat noodles work the best.
- You can skip the vegetable stock and use just water instead, but the soup will require more seasoning this way. Alternatively, you can use 2 bouillon cubes or powdered stock.
- This vegetable soup recipe is very versatile, when it comes to the veggie types. Feel free to add whatever vegetable type you like.
- If you follow this recipe, the soup should be quite thick already. But should you want to thicken it further, it’s very easy to do. Mix a tablespoon or two of flour or starch with cold water and whisk it in the soup. Keep adding the slurry gradually, so you don’t add too much at once.
Mixed Vegetable Soup With Semolina Dumplings
- 4-5 carrots
- 2 parsley or parsnip roots
- 1-2 kohlrabi
- 1 large onion
- 2-3 spring onions
- ⅓ head of cauliflower
- 500 g 1pound potatoes
- 3 cloves garlic
- ½ cup fresh or frozen peas
- vegetable or olive oil
- 2 tablespoons butter
- salt & pepper to taste
- 1-2 teaspoons red paprika
- 1 L vegetable stock
- 2 L water
- 3 eggs
- ½ cup semolina
- salt & pepper to taste
- Start by cleaning all the vegetables. Peel what needs to be peeled, wash what needs washing. Cut or slice all the vegetables into small pieces and set aside.
- Heat 3-4 tablespoons of oil with 2 tablespoons of butter and add the onions, spring onions and chopped (crushed) garlic.
- Once the onions become translucent, add the hard vegetables. Carrots, kohlrabi and parsley root in our case. Sautee for 10 minutes on medium heat.
- Add 1L or 4 cups vegetable stock and 2L or 8 cups water. This amount is good for a 4L / 4 quarts pot.
- Cut the potatoes into small pieces and add them to the pot. Add a bunch of chopped flat leaf parsley and season the soup with salt and pepper. Bring the vegetable soup to a simmer and cook on low for 15-20 minutes.
- To give the soup a nice color, add 1-2 tablespoons of red paprika.
- The hard vegetables and potatoes should be almost fully cooked now, so add the cauliflower and peas. Keep simmering at low for 15-20 more minutes.
- Make the semolina dumplings dough now. Beat 3 eggs and season with salt and pepper. Start gradually adding semolina and whisk as you go. Once the dough is thick but still runny, stop adding semolina and let it sit for a few minutes.
- Turn the heat up so the soup cooks rapidly and start adding the dumplings dough, one teaspoon at a time. Once all the dumplings come to the top, they are fully cooked.
- It’s time for one last taste test. The potatoes, veggies and dumplings tend to absorb a lot of salt so add more if needed.
- Cook for 2-3 minutes and we are ready to serve.