Description
This Spicy Summer Vegetable Soup is a vibrant, warming dish packed with fresh seasonal vegetables and a hint of heat from red pepper flakes. Perfect for a light yet hearty meal, it combines tender potatoes, zucchini, corn, and tomatoes in a flavorful broth simmered with aromatic spices and chicken bouillon for depth. Ideal for enjoying the bounty of summer produce with a spicy twist.
Ingredients
Vegetables
- 1 medium onion, finely chopped
- 4 stalks of celery, finely chopped
- 3 large carrots, peeled and roughly chopped
- 1 pound potatoes, peeled and chopped into small to medium cubes
- 2 medium tomatoes, diced
- 2 ears of corn, kernels removed from the cob and cobs broken in half
- 1 to 2 zucchinis, chopped and quartered
- 3 cloves garlic, finely chopped
Spices & Seasonings
- 1 tablespoon red pepper flakes (or more to taste)
- 1 to 2 bay leaves
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Other Ingredients
- 2 tablespoons olive oil
- 1 chicken bouillon cube
- 8 cups water
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and celery, cooking for 5 to 6 minutes until they become fragrant and slightly soft, forming the flavor base of the soup.
- Add Spices: Stir in the red pepper flakes to bloom the spice, enhancing the soup's heat and depth of flavor.
- Add Garlic: Mix in the finely chopped garlic, sautéing for about 30 seconds to 1 minute until fragrant but not browned, to add a rich garlicky aroma.
- Add Vegetables and Broth Ingredients: Add the chopped carrots, potatoes, diced tomatoes, corn kernels along with the broken corn cobs, and chopped zucchinis to the pot. Crumble in the chicken bouillon cube and add the bay leaves. Pour in 8 cups of water. Stir well to combine all ingredients and help dissolve the bouillon cube.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 25 minutes, or until all the vegetables are tender and the flavors meld together.
- Final Touches: Remove the bay leaves and the corn cobs from the pot. Season the soup with kosher salt and freshly cracked black pepper to taste. Stir well.
- Serve: Serve the soup immediately while hot. Enjoy the spicy, hearty, and fresh flavors of this summer vegetable soup.
Notes
- Adjust the amount of red pepper flakes based on your preferred spice level.
- Removing corn cobs after cooking adds flavor without affecting texture.
- Use low-sodium chicken bouillon if monitoring salt intake.
- For a vegetarian version, substitute chicken bouillon with vegetable bouillon.
- This soup stores well and flavors deepen when reheated the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American