vegetable soup - The Kitchen Buzzz

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Prep time: 15 to 20 minutes
Serves: 2

Since I dislike thin, watery soups, I came up with this “dense” soup (without using flour, cornstarch or other thickening agents). Instead, I simply minced three ingredients that I buy from a local farmers’ market. And then… I created this Market Veggie Soup which will please vegetarians and vegans alike!

Ingredients:
2 medium carrots, peeled (ends cut & discarded)
1-1/2 medium zucchini, ends cut & discarded
1/2 medium white or yellow onion
4 tablespoons olive oil
1 medium Russet or Yukon Gold potato
1 vegetable bouillon cube
3/4 cup canned, whole white or pinto beans, drained & rinsed
1-1/2 cups frozen chopped spinach

Prep the Veggies:
1. In a food processor, mince together 1/2 carrot, 1/2 zucchini and 1/2 onion; set aside.

2. Meanwhile, dice the remaining carrot and zucchini; place in a bowl with cold water & set aside.

3. Peel and dice the potato.

4. Add diced potato to veggies in bowl with cold water; set aside.

Make the Soup:
1. In a 4-quart saucepot, heat the olive oil (DO NOT LET IT REACH A SMOKING POINT).

2. Transfer the minced veggies from food processor to hot oil in saucepot.

3. Using a wooden spoon, stir-fry the mixture over medium heat for 1 to 2 minutes.

4. After 1 to 2 minutes or when the mixture has softened, add 3 to 3-1/2 cups cold water to the saucepot.

5. Over medium-high heat, bring the mixture to a boil.

6. When mixture boils, drain the diced veggies in bowl and add them to the saucepot.

7. Crumble the bouillon cube into the soup and stir.

8. When the soup boils, stir in the beans and chopped spinach; cook over medium-high heat until all veggies are tender.

9. Serve Market Veggie Soup with your favorite bread!
Text & Photograph ©2025 Nancy DeLucia Real

Carrot Mango Soup

On any given afternoon, I’ll do anything to avoid going to the supermarket. To avoid rush hour traffic, I’ll create a quick meal with whatever I find in my refrigerator. In one such instance, all I had were a few carrots, a mango and a piece of fresh ginger. These ingredients were enough to surprise my family with a sweet, tangy soup. But when I finally got to the dinner table, the soup had already cooled down. What a great mishap! I realized that the tropical flavors make this soup exquisite whether it’s served hot or lukewarm. Serve my carrot mango soup – a perfect light meal or first course for a summer lunch or dinner!

Active prep time: 20 to 25 minutes
Inactive prep time: 30 to 35 minutes
Serves: 4 to 6

Ingredients:
6 large carrots, peeled and cut into 1-inch pieces (to measure 4 cups)
1 cup diced mango (peel first)
1 teaspoon freshly grated ginger
1 clove garlic, peeled
1 tablespoon finely chopped brown onion
3 to 3½ cups cold water
1 teaspoon salt
Freshly ground black pepper, to taste

1. In a 6-quart saucepot, combine carrots, mango, ginger, garlic, onion, 3 cups of the water and salt.

2. Bring to a boil and cook on high heat, uncovered, 6 to 7 minutes, or until carrot is tender when pierced with a fork.

3. Transfer pot to a cold burner and set aside, uncovered, to cool, 30 to 35 minutes.

4. Purée the cooled soup in blender, in batches, transferring each puréed batch to a large glass or porcelain bowl.

5. Return puréed soup to saucepot and bring to a boil.

6. Stir and add a little more water, until you reach the desired consistency.

7. Add black pepper and taste. Adjust seasonings, if necessary.

Serve hot, garnished with sour cream and a sprig of parsley.