CLEAR VEGETABLE SOUPS

Clear vegetable soups are more suitable for those who do not like thick, “mixed” soups. We can refer to them as a “stroll through the garden” because these soups can be mixed with several different types of seasonal vegetables. If these kinds of soups are your substitute for the main meal, instead of having a classic vegetable dish, you can mix them with a few tablespoons of cooked lentils or buckwheat. There are, essentially, no limitations on combining flavours other than your own wishes. Obligatory components of these soups should also be parsley, chives or other herbs, which will further improve the flavour of your soups. Add herbs only at the end, when the dish is served on a plate.

THICK / CREAM VEGETABLE SOUPS

Prepare healthy versions of thicker, creamy vegetable soups from a variety of vegetables, whose thickness is achieved by mixing vegetables instead of by adding cream or flour for thickening. You can prepare such soups all year round as they can be made in the spring (asparagus, spinach, etc.) summer (tomatoes, peas, carrots, etc.) autumn (pumpkin, cauliflower, broccoli) or winter (beetroot, potatoes, beans, etc.). When serving these kinds of soups, you can easily add a teaspoon of seeds, but if you want a compete meal, you can also cook some legumes in them. 

STEWS 

Stews are richer soups with less liquid, and are compete meals that do not require special supplements or additional dishes. Vegetables are always mandatory and include buckwheat, spelt, lentils, millet, etc. The main ingredients which you must not forget when creating your stew are legumes, beans, peas, carrots and, in autumn, kale or tuberous vegetables (do not forget kohlrabies, which can make for some really delicious stews). In any case, always add fresh herbs (parsley, celery, mint, chives). When it comes to stews, do not forget sour turnips and sauerkraut, which, in combination with beans and potatoes, make delicious dishes in the winter. 

SPICES AND HERBS

As with any other dishes, do not avoid the use of herbs and spices when cooking soups. Always keep a bay leaf, parsley, chives, celery and rosemary at hand, and add the rest to taste and according to your preferences, but do not disregard the less frequently used herbs such as marjoram, thyme, sage, dill and fennel.