Masala Herb

Flavorful Recipes

  • Home
  • Recipes
  • TRAVEL
  • Contact
  • New? Start HERE!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • RECIPES
  • Contact
  • New? Start Here!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are Here: Masala Herb » Recipes » Soups

    Nourish Me Soup Recipe

    October 18, 2021 by Helene Dsouza 2 Comments

    340 shares
    • Share
    • Tweet
    • Flip
    • Email
    • Share
    • Threads
    • Bluesky
    Helene Dsouza
    A simple health boosting root vegetable soup. One pot and vegan.
    Total Time: 50 minutes minutes
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    2 servings
    RECIPE
    root vegetable soup
    close up of vegetable soup
    soup for when you have a cold

    A nourishing soup prepared with fresh root vegetables, pasta, and soup seasoning.

    This soup is vegan and a convenient one-pot dish.

    Nourish Me Soup Recipe cover picture
    Recipes from around the world E-Book

    Global Food Recipes

    with Spices and Herbs

    Free E-Book available for a limited time. Grab yours now and get instantly inspired!

    00
    Days
    :
     
    00
    Hours
    :
     
    19
    Minutes
    :
     
    59
    Seconds

    You missed out!

    Recipes from around the world E-Book

    Your Free E-Book 

    was sent to your

    E-Mail Address!

    Please check your Spam folder

    Jump to:
    • 📕 What is this soup?
    • 🧅 Ingredients
    • 🔪 How to make it?
    • 🍴 Serving
    • 🍱 Storing
    • 💭 FAQs
    • 👁️ More Healthy Soup Ideas
    • 📖 Recipe
    • 💬 Comments

    📕 What is this soup?

    The nourish me soup is, as the title explains, a healthy comfort food soup.

    Chunks of root vegetables are cooked in a clear broth with a handful of soup spices.

    It's inspired by and resembles the Italian Minestrone soup. This recipe doesn't include beans.

    The ingredients are loosely based on my clear soup.

    This soup is helpful if you are sick and if you have a cold. Other quick soups to make when you are ill, include the healing broth soup and the pastina soup.

    🧅 Ingredients

    Here is what you will need to make this. It's just an overview to help you get organized, the full recipe is located further below in the recipe card.

    • onion - purple, white or yellow
    • garlic - fresh
    • potatoes - I like to use potatoes that keep their shape during the cooking process. Avoid soft potatoes if you don't want them to turn out mashy.
    • root vegetables - can be one or a few. Choose between carrots, parsnips, parlsey roots, celery roots, turnips or rutabaga. Also leek can be added.
    • oil - any, can be vegetable oil, canola, sunflower, olive oil.
    • water
    • bay leaf (optional, see FAQs)
    • lovage (optional, see FAQs)
    • juniper berries (optional, see FAQs)
    • nutmeg (optional, see FAQs)
    • chives - dry or fresh
    • parsley or chervil - the latter, chervil, is more suitable for soups.
    • bouillon cube - I use the vegetable one but if you do chicken, then this is a good choice too.
    • pasta - any. I used penne because that's what I had at home.
    • salt and black pepper
    noodle veggie clear soup

    🔪 How to make it?

    Here is how it comes together. Check the US and Metric measurements in the recipe card further below.

    Step 1

    Prep all your fresh ingredients.

    Slice onion, chop garlic, cut the veggies the same size.

    slice onions

    Step 2

    Saute onion, garlic, and veggies in oil

    Pour in water. Add bouillon cube and all the seasoning ingredients.

    saute veggies add water and seasoning

    Step 3

    Boil and cook until the veggies are cooked but still a bit hard.

    Add the noodles and cook until done, also season with salt and pepper.

    Take out whole spices and serve up.

    cook down soup and take out whole spices, add pasta

    🍴 Serving

    This is Paul's favorite soup and he likes it served with garlic butter bread or plain bread rolls.

    I like a green plain lettuce salad at the side with a mustard vinaigrette.

    🍱 Storing

    This soup is great as a meal prep dish. Just make a large batch and store it in your fridge.

    It holds well for 7-10 days in your fridge because there is no meat in it.

    I like to use glass containers, like the ones you get in IKEA with the bamboo lids (or the clip lids).

    The glass containers can be placed in the oven or microwave to reheat your soup, which saves you from dirtying a pan.

    You can also freeze this soup. It will be good for at least 2 months in its frozen state. Thaw and reheat the same way in the microwave or oven.

    simple vegetable soup in a bowl

    💭 FAQs

    What if I don't have juniper berries, bay leaves, nutmeg, and lovage?

    Those are flavor-giving spices (+ lovage is a herb). If you don't have them or you don't get them, you can skip all or one of the spices. But know that the soup will turn out less flavorful. These spices round up the soup aroma and they can be health-promoting too. That said, if you plan on making more soups in the future, I recommend getting the three spices and the culinary herb, because these are soup spices.

    How to substitute bouillon cubes?

    You can use clear broth too instead of bouillon cubes and water. They also sell bouillon flakes in stores.

    How to reduce the calories in this soup recipes?

    Skip adding the potatoes and pasta to the soup to reduce the calories per serving.

    How to reduce sodium intake?

    Use a low sodium broth and skip the salt, or use low sodium salt.

    👁️ More Healthy Soup Ideas

    • Wild Rice Vegetable Soup
    • Japanese Miso Soup
    • Moroccan Lentil Soup
    Nourish Me Soup Recipe pin image

    📖 Recipe

    root vegetable soup

    Nourish Me Soup Recipe

    A simple health boosting root vegetable soup. One pot and vegan.
    5 from 3 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Global
    Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 2 servings
    Calories: 579kcal
    Recipe by: Helene Dsouza

    Ingredients

    • 1 Piece Onion medium
    • 2 Pieces Garlic Cloves
    • 2 Piece Potatoes medium
    • 1 Pound Root Vegetables *See Notes
    • 1 Tablespoon Oil *See Notes
    • 7 Cups Water *See Notes
    • 3 Sprigs Lovage optional, *See Notes
    • 5 Piece Juniper Berries optional, *See Notes
    • 1 Piece Bay Leaf optional, *See Notes
    • ½ Teaspoon Nutmeg optional, *See Notes
    • 1 Tablespoon Chives freshly chopped or dried
    • 1 Tablespoon Parsley or Chervil *See Notes
    • 1 Piece Bouillon Cube *See Notes
    • 1 Handful Pasta any
    • ¼ Teaspoon Black Pepper Ground
    • Salt to taste
    US - Metric

    Instructions

    • Prep your vegetables. Slice onion, chop garlic, cut potatoes, and root vegetables about the same size into smaller dice.
      1 Piece Onion, 2 Pieces Garlic Cloves, 2 Piece Potatoes, 1 Pound Root Vegetables
    • Heat up a medium-sized pot with oil and add the sliced onions. Sauté over a medium heat setting until they get a bit soft.
      1 Tablespoon Oil, 1 Piece Onion
    • Add in the garlic and sauté over a lower heat setting. Careful to not burn the garlic.
      2 Pieces Garlic Cloves
    • Stir in vegetables (potatoes and root veggies) and sauté for a minute or two stirring so that nothing sticks to the bottom of the pan. Keep over a low to medium heat setting.
      2 Piece Potatoes, 1 Pound Root Vegetables
    • Pour in water. Keep over a medium heat setting.
      7 Cups Water
    • Now add all the spices and herbs. Lovage, juniper berries, bay leaf, nutmeg, chives, chervil, or parsley.
      3 Sprigs Lovage, 5 Piece Juniper Berries, 1 Piece Bay Leaf, ½ Teaspoon Nutmeg, 1 Tablespoon Chives, 1 Tablespoon Parsley or Chervil
    • Break the bouillon cube into the soup. Mix briefly everything.
      1 Piece Bouillon Cube
    • Cover and cook the soup over a medium heat setting. Cook until the veggies are almost cooked through, this can take about 15-20 minutes.
    • Take out all the whole large spices and culinary herbs (that means also the lovage).
    • Add the pasta. Also, stir in the black pepper and salt.
      1 Handful Pasta, ¼ Teaspoon Black Pepper Ground, Salt
    • Cook uncovered for about 8-10 minutes or until the pasta is cooked through (depends on the pasta, smaller ones take only 5 minutes)
    • Serve up hot.

    Notes

    • Choose a purple, white or yellow onion
    • Choose potatoes that hold their shape, not soft mashy varieties. If you don't care, you can do what you want.
    • The root vegetables can be carrots, parsnip, rutabaga, celery root, parsley root. Also, leek can be added. All of them mixed or just one, the choice is yours. The base recipe calls for 1 pound/450 grams.
    • Use vegetable oil or sunflower oil or canola oil or olive oil.
    • Use bouillon cubes or flakes and water OR use liquid broth, commercial package one, or homemade. If you use liquid broth, skip the water in the recipe. The water is always added with the bouillon cube. I use vegetable cubes/broth but you can use chicken or beef flavored ones too (but not vegan then).
    • Juniper berries, bay leaf, lovage, and nutmeg are soup seasonings. They add flavor and health benefits. If you don't have them, skip them. If you plan on cooking more soups or to up your soup game in the future, get them.
    • 3 sprigs fresh lovage = about 1 tablespoon dried lovage herb in the base recipe
    • Use fresh or dried chives
    • Use fresh or dried parsley or chervil herb. Chervil is more suitable but it resembles parsley.

    Equipment

    • Cutting Board
    • 8" Chef Knife
    • Medium Pot with Lid (5 qt)
    • Wood or Bamboo Spatula

    Nutrition

    Nutrition Facts
    Nourish Me Soup Recipe
    Amount Per Serving
    Calories 579 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g5%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 1mg0%
    Sodium 565mg24%
    Potassium 2002mg57%
    Carbohydrates 127g42%
    Fiber 19g76%
    Sugar 17g19%
    Protein 16g32%
    Vitamin A 371IU7%
    Vitamin C 91mg110%
    Calcium 172mg17%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    340 shares
    • Share
    • Tweet
    • Flip
    • Email
    • Share
    • Threads
    • Bluesky

    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

    MasalaHerb.com as seen on
    close up of vegetable soup
    soup for when you have a cold

    Welcome

    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission or head over to my food ingredient space, Unknownbite.com, and our travel space, Paulmarina.com!

    More About Me ->
    Home
    About
    As seen in
    Contact
    Terms and Conditions
    Privacy Policy

    By continuing to use the site, you agree to the use of cookies.

    Masala Herb is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    Copyright © 2025 · Magazine Pro Theme On Genesis Framework · WordPress

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required