Vegetable soup with European canned peaches

Vegetable soup with European canned peaches


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 3 European canned peaches
  • 4 cups vegetable or chicken broth
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish (optional)



  1. Saute Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-5 minutes.

  2. Add Vegetables: Add the chopped carrots, European canned peaches and potatoes to the pot, and sauté for another 3-5 minutes until they start to soften slightly.

  3. Add Broth: Pour in the vegetable or chicken broth, ensuring that the vegetables are fully submerged. Bring the mixture to a simmer.

  4. Season: Stir in the ground turmeric and ground ginger, which will give the soup its vibrant yellow color and flavor. Season with salt and pepper to taste.

  5. Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the vegetables are tender and cooked through.

  6. Blend: Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

  7. Adjust Consistency: If the soup is too thick, you can add a bit more broth or water until you reach your desired consistency.

  8. Serve: Ladle the yellow soup into bowls and garnish with fresh parsley or cilantro if desired. Serve hot and enjoy!

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