“No, I won’t eat my soup!” If the soup clown had served this yellow vegetable soup, he probably wasn’t much Lenin, but eagerly picked up the spoon and ate it. All kinds of good vegetables are hidden in this soup, which gives the dish not only its bright color, but also a complex taste.
You learn about the sweetness of sweet potatoes and carrots, after which you taste tomatoes and peppers with fruit. There’s also a touch of orange, but the sparkling scent doesn’t push itself too much up front and leaves enough room for the vegetables to unfold.
Good to know: To make the soup fit for fall (yes, yes, we’re still the most beautiful of summer—but at least I’m dreaming of cold, windy days), you can simply substitute the sweet potatoes with a variety of squash of your choice. Then the end is still missing, icing on the cake, icing on the cake: the set. Sprinkle freshly chopped herbs, chili flakes or a little toast over yellow soup or garnish with edible flowers.
My absolute argument for yellow vegetable soup is that it is quick and easy to prepare. It will be on the table in 30 minutes, and the only work is to roughly chop the vegetables and throw them into the pot. This is no different with many other types of soup. And who said you can’t eat soup in the summer? I see it completely differently. Above all, these liquid candidates are now enriching the list:
Which Soups Are In High Demand On The EAT CLUB Editorial Team? We asked our way around and extracted their favorite recipes from the editors. Plus, EAT CLUBBERIN Olivia revealed her final five tips on how to ensure the soup is a success. Also exciting: if you want to make vegetable broth for yellow soup yourself, you’ll find the recipe here.
Yellow pot: Yellow soup with tomatoes, carrots, and more
A yellow vegetable soup made with peppers, tomatoes, sweet potatoes, and more.
Wash and chop the pepper. Wash the tomatoes and remove the green. Peel sweet potatoes. Rinse the leeks and carrots. Cut almost everything into cubes.
Squeeze the orange and collect the juice. Peel and chop onions and garlic. Now heat the oil in a large saucepan and fry the onions, garlic and shallots. Add the rest of the vegetables, pour the broth and bring to a boil. Reduce the heat and simmer for 15 minutes, until the vegetables are tender. Now add the orange juice and puree the soup. Season with curry powder, salt and pepper, bring to a boil again and serve.