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Four Ingredient Soups


Like many, I wasn't a fan of vegetables when I was a little kid. My mother tried everything from bribing to "you can't leave the table until you eat your zucchini."🙄


One recipe my mom called Crunchy Carrots took onions sauteed in butter with carrots cut into sticks. The key was she added a chicken bouillon cube to the mixture, and once the carrots were soft, she covered the pan and let the carrots steam while the bouillon cube melted. She stirred them occasionally but stopped cooking them when the carrots still had some texture. I don't know why but I gobbled them up and continued to make them as an adult.


Today it is a different story. I love veggies and grow many in my garden. One day when I was making Crunchy Carrots, I thought they might make a good soup if pureed with water added to the mixture. Voila, Three Ingredient Soups were invented.


The method couldn't be easier.

  1. Sauté a chopped onion (it doesn't have to be fancy) in olive oil or butter until soft.

  2. Add vegetable of choice - carrots, pumpkin, squash, potatoes, and even mixed greens.

  3. Add water to cover the veggies and a bouillon cube (of course, you can substitute the stock of your choice for the bouillon cube).

  4. Simmer until all the veggies are cooked - about 15 minutes.

  5. Purée with an immersion blender, regular blender, or food processor.

  6. Put back on the stove to warm up, and dinner is served.

Here are some of my recipes that use this method:

Carrot Soup (of course)

Perfectly Simple Pumpkin Soup (I use canned pumpkin in this recipe, but you could substitute fresh pumpkin, butternut, or acorn squash)

French Onion Soup - This only has 3 ingredients in the soup itself, and you don't have to purée it!


Have fun making your own combinations, and let me know how they come out!

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