Homemade Vegetable Soup Recipe

Homemade Vegetable Soup Recipe Recipe

My husband Lulu has been stuck in bed for the last 2 days because of a bad cough. I made a comforting vegetable soup to soothe his throat. The ingredients of the soup are pretty standard. I used leeks, carrots, turnips, oregano, green onions, green peas and potatoes. For added crunch, saltiness and as a reminder of the flavoring in the soup, I topped the soup with fried green peas.

When I became a mom, I told myself I wouldn't become the kind of annoying mother, oversharing baby photos. So with that in mind, here's a really cute picture of my daughter Aria in her first Halloween costume. Isn't she a cutie pie?

Halloween Picture


Yields: 6 servings

3 red potatoes, peeled and diced
3 tablespoons canola oil
2 tablespoons freshly grated ginger
2 leeks (6-inch pieces, green part only)
1 small white onion
1 red apple, peeled, cored and diced
2 carrots, peeled and diced
1 turnip, peeled and diced
2 green onions, chopped
1 cup fresh green peas, chopped
1 to 1-½ quarts vegetable stock
¼ cup store-bought fried green peas
1 sprig oregano
¼ teaspoon nutmeg, freshly grated
2 teaspoons kosher salt, as needed
½ teaspoon white pepper, freshly ground
3 tablespoons mascarpone cheese, at room temperature


Break the sprig of oregano in half and place in a tea bag or cheesecloth (see tips).

In a pot, heat the oil. Add the onions and leeks and cook until slightly golden. Add the oregano teabag and cook for another minute. Add the ginger. Cook for about 2 minutes. Add the potatoes, apples, turnip, carrots, peas and green onions. Sauté for 5-8 minutes; cover with 1 to 1-½ quarts of vegetable stock. Bring to a boil and reduce the heat to a gentle simmer. Cook for about 40 minutes. Check the doneness of the potatoes and carrots. Let cool a little and transfer to a blender. Remove and discard the oregano. Blend until smooth.

Return the soup to the pot. Add nutmeg and about 2 cups water to thin it and cook for another 15-20 minutes. Adjust seasoning with salt and pepper. When you're ready to serve, add mascapone cheese and stir well. Once it's combined, ladle the soup into small cups. Sprinkle with fried green peas.

Serve warm with toasted bread.

Bon appétit!


You can add water, depending on how thick / thin you want the soup.

For optimum flavor, bruise the sprig of oregano. I placed the oregano in a large teabag (I buy these at Daiso, the Japanese version of a 99-cent store. They cost $1.50 for 40 tea bags). You could also use a square of cheesecloth and tie it with string. 

You can find ready-made fried green peas at the Milk Pail Market in Mountain View, which happens to be my favorite local market.

Published By: Jacqueline Pham on November 1, 2012.


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