How to Make Spicy Vegetable Soup

Edit Article Most people are familiar with a basic vegetable soup. It can be comforting, but it's usually a little boring or even bland. If you'd like to shake up your vegetable soup, make it spicy! Start by trying a simple spicy vegetable soup that uses flavorful fresh vegetables, hot paprika, and a touch of vinegar for some kick. You can adapt it using your favorite vegetables. Or make a spicy Thai vegetable soup that uses an aromatic base. This includes spicy chilies, garlic, lemongrass, miso, and fresh herbs for flavorful heat. You may find that a new spicy vegetable soup becomes an instant classic.

Ingredients

Simply Spicy Vegetable Soup

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 1 to 3 teaspoons hot paprika, or to taste
  • 2 14-ounce (414 ml) cans vegetable broth
  • 4 medium plum tomatoes, diced
  • 1 medium yellow summer squash, diced
  • 2 cups (650 g) diced cooked potatoes
  • 1½ cups (225 g) green beans, cut into 2-inch (5 cm) pieces
  • 2 cups (142 g) frozen spinach
  • 2 tablespoons sherry vinegar, or red-wine vinegar
  • ¼ cup (5 g) chopped fresh basil, or prepared pesto

Makes 4 servings

Spicy Thai Vegetable Soup (Vegan)

For the chili paste:

  • 15 dried chilies de árbol or Japones chilies
  • 8 cloves garlic, peeled
  • ½ teaspoon salt
  • 2 stalks lemongrass, minced
  • 2 shallots, minced
  • 1 teaspoon red miso

For the soup:

  • 4 cups (0.9 liters) low-sodium vegetable broth
  • 2 tablespoons low-sodium soy sauce
  • 1 ½ cups (340 g) sliced beet greens, Swiss chard, escarole, turnip greens, or kale
  • 1 cup (150 g) turnip or fennel chunks
  • ½ cup (55 g) sliced mushrooms
  • 1 cup (260 g) firm tofu chunks
  • 1 cup (150 g) coarsely chopped arugula
  • ½ cup (15 g) fresh mint leaves
  • ¼ cup (5 g) coarsely chopped parsley

Makes 4 servings

Making Simply Spicy Vegetable Soup

  • Cut the vegetables.Wash four plum tomatoes, one large onion, one medium yellow summer squash, and 1 1/2 cups (225 g) of green beans. Use a sharp knife to dice the tomatoes, onion, and squash. Put the onion in one prep bowl and place the other vegetables in a separate prep bowl. Trim the green beans into 2-inch (5 cm) pieces and put them in the bowl with the tomatoes and squash.[1]
    • You should also have a few cooked potatoes. If you didn't purchase them cut, dice them yourself. You'll need 2 cups (650 g) of diced cooked potatoes.
  • Saute and season the onion.Pour 2 tablespoons of extra-virgin olive oil into a large sauce pot or Dutch oven. Turn the heat to medium and add the diced onion. Stir the onion and cook it for about 6 minutes. Sprinkle 1 to 3 teaspoons of hot paprika over the sauteed onions and let it cook for another 30 seconds.[2]
    • Use more or less hot paprika depending on how spicy you want the vegetable soup.
  • Stir in the broth and cut vegetables.Open two 14-ounce (414 ml) cans of vegetable broth and pour them into the pot. Stir in the diced tomatoes, squash, cooked potatoes, and trimmed green beans.[3]
    • You can adjust the vegetables in this recipe according to your taste. For example, if you don't want the cooked potatoes, substitute mushrooms or carrots.
  • Simmer the soup.Turn the heat to high, so the soup boils. Reduce the heat to medium and let it bubble gently. It should simmer for about 12 minutes. The vegetables will become tender.[4]
    • Stir the soup occasionally while it cooks and leave the lid off. This will help the soup thicken a little.
  • Stir in the spinach and vinegar.Once the vegetables are tender, stir in 2 cups (142 g) of frozen spinach and 2 tablespoons of sherry or red-wine vinegar. The vinegar will give the soup a tangy taste. Let the soup keep cooking for a few more minutes, so it's completely heated.[5]
    • You could also add chopped fresh kale or chard instead of the frozen spinach.
  • Serve the spicy vegetable soup.Pour the soup into your serving bowls and divide 1/4 cup (5 g) of chopped fresh basil among the bowls. If you don't have fresh basil, you could add about 1/2 teaspoon of purchased pesto to each bowl of soup.[6]
    • Serve the soup with crusty bread or crackers.
    • Store the leftover soup in an airtight container in the refrigerator for up to two days.

Making Spicy Thai Vegetable Soup (Vegan)

  • Soak the chilies and chop them.Put 15 dried chilies de árbol or Japones chilies into a heat-proof bowl. Pour enough boiling water over the chilies to cover them. Soak them for 30 minutes. Drain the chilies and pat them dry with paper towels. Use a knife to coarsely chop them.[7]
  • Puree the chile paste.Put the chopped chilies into a small food processor and add the remaining paste ingredients. Put the lid on the processor and puree it until the ingredients form a thick paste. You'll need:[8]
    • 8 cloves garlic, peeled
    • ½ teaspoon salt
    • 2 stalks lemongrass, minced
    • 2 shallots, minced
    • 1 teaspoon red miso
  • Heat the broth and add the soy sauce and chili paste.Pour 4 cups (0.9 liters) of low-sodium vegetable broth into a sauce pot. Turn the heat to high, so the broth begins to boil. Stir in 2 tablespoons of low-sodium soy sauce and the chili paste you made in the food processor. Stir the soup base well.[9]
    • The paste should dissolve in the hot broth.
  • Stir in and cook the beet greens, turnip, and mushrooms.Slice 1 ½ cups (340 g) of beet greens and add it to the sauce pot. You'll also need to cut up one cup (150 g) of turnip or fennel and add it along with 1/2 cup (55 g) of sliced mushrooms. Boil the soup for 5 minutes.[10]
    • If you don't have beet greens, you can substitute Swiss chard, escarole, turnip greens, or kale.
  • Reduce the heat and add the remaining soup ingredients.Turn the heat to medium-low and let it simmer for a few minutes. Add 1 cup (260 g) of firm tofu chunks and let it cook for a few minutes while you chop 1 cup (150 g) of arugula. Add the arugula, ½ cup (15 g) of fresh mint leaves, and ¼ cup (5 g) of chopped parsley. Serve the soup once the herbs wilt a little.
    • You can also serve this soup with thin rice noodles.

Things You'll Need

  • Measuring cups and spoons
  • Knife and cutting board
  • Sauce pot
  • Ladle
  • Heat-proof bowl
  • Small food processor
  • Spoon
Tags: Recipes
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