“No, I won’t eat my soup!” If the soup clown had been served with this yellow vegetable soup, he probably wouldn’t have whined so much, but eagerly picked up the spoon and ate it. Certainly good vegetables are hidden in this soup, which not only gives the dish a bright color but also a complex taste.
You recognize the sweetness of sweet potatoes and carrots, then you taste fruity tomatoes and peppers. There is also a hint of orange, but the sparkling aroma does not push too much into the foreground and leaves enough space for the vegetables to develop.
It’s good to know: To make the soup appropriate for fall (yes, yes, we’re still in the most beautiful summer – but at least I’m dreaming of cool, windy days), you can simply replace the sweet potato with some type of pumpkin of your choice. And then there’s still the finale missing, the icing on the cake, the icing on the cake: the set. Sprinkle the yellow soup with freshly chopped herbs, chili or a few croutons or garnish it with edible flowers.
My absolute pro argument for yellow vegetable soup is that it is quick and easy to prepare. It’s on the table in 30 minutes, all you have to do is roughly chop the vegetables and put them in the pot. It is no different with many other soups. And who said you can’t eat soup in the summer? I see it completely differently. Above all, these current contenders now enrich the menu:
Which soups are actually very popular in the EAT CLUB editorial office? We asked the editors about their favorite recipes. Plus, EAT CLUBBERIN Olivia revealed her five ultimate insider tips on how to make soup a guaranteed success. Also exciting: If you want to make your own vegetable soup for yellow soup, you will find the recipe here.
Yellow pot: yellow soup with tomatoes, carrots and others
A yellow vegetable soup made with peppers, tomatoes, sweet potatoes and more.
Wash and cut the peppers. Wash the tomatoes and remove the greens. Peel the sweet potato. Wash the leeks and carrots. Roughly cut everything into cubes.
Squeeze the orange and collect the juice. Peel and chop the onion and garlic. Now heat the oil in a large pot and sauté the onion, garlic and leek. Add the remaining vegetables, cover with soup and bring to a boil. Reduce the heat and simmer for 15 minutes until the vegetables are soft. Now stir in the orange juice and puree the soup. Season with curry, salt and pepper, bring to a boil again and serve.