Green Vegetable Soup by MAGGI®, with green veggies and MAGGI Bouillon, served in a white bowl.
Mains

Green Vegetable Soup

Official MAGGI®
Green Vegetable Soup
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
10 min
Recipe Info - Cook Time
Cook 
15 min
Recipe Info - Serving Size
Servings
Makes 6 to 8 servings, about 1 cup per serving

Green Vegetable Soup is a fusion of fresh produce and culinary simplicity that brings out the true essence of earthy vegetables. This recipe from Official MAGGI® delivers a wholesome, comforting experience, expertly crafted to create a blend of flavors that are both familiar and intriguing.

This vegetable soup features an array of green vegetables, cooked to perfection and simmered together for a rich and hearty broth. The secret behind the soup's savory taste lies in the inclusion of MAGGI Vegetable Flavor Bouillon Cubes, which infuse each spoonful with an authentic and robust vegetable essence, making every bite memorable.

Ideal for a quick and easy meal, this soup is perfect for an afternoon lunch. It's not only simple to prepare but also made in a single pot, making cleanup a breeze. Whether you're an experienced cook or just starting out, this one-pot dish fits all skill levels, ensuring that you can enjoy a homemade soup without the fuss.

With its blend of green vegetables and the savory touch of MAGGI bouillon cubes, this gluten-free and easy recipe offers a warm and inviting dish that's perfect as a main course or a comforting side. Enjoy the hearty goodness of Green Vegetable Soup for a delightful meal any day of the week.

Ingredients

  • ●
    2 tablespoons extra virgin olive oil
  • ●
    1 medium onion, chopped
  • ●
    3 cloves garlic, chopped
  • ●
    4 cups water
  • ●
    4 MAGGI Vegetable Flavor Bouillon Cubes
  • ●
    4 cups baby kale
  • ●
    3 cups frozen peas
  • ●
    1 cup chopped fingerling potatoes
  • ●
    1 teaspoon kosher salt
  • ●
    ½ cup cooked quinoa
Package of Vegetable Bouillon with assorted chopped vegetables in a bowl on a yellow and green background.
Bouillon
Vegetable Bouillon 20 Cubes

Make It

Step 1

Heat oil in large saucepan over medium heat. Add onion; cook for 1 minute. Add garlic; cook for 1 minute. Add water, bouillon, kale, peas, potatoes and salt. Increase heat to high. Once boiling, reduce heat to low. Cover; cook for 10 to 12 minutes or until potatoes are tender. Remove from heat.

Step 2

Use an immersion blender to puree the soup. Stir in quinoa. Season with ground black pepper.
Cook’s Tip:
If you don’t have an immersion blender, allow soup to cool and blend in a blender in batches. Reheat to serving temperature.

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