Vegetable soup with green pepper, parsley and dill


  • 2 onions
  • 2 small green peppers
  • 3 carrots
  • 1 piece of pumpkin
  • 1 bunch of parsley
  • 1 bunch of dill
  • Olive oil
  • Salt
  • Tomato paste (optional)
  • Water


  • Cut the thick stems off the parsley and dill, place the leaves in a strainer and soak.
  • Prepare the vegetables. Clean them and chop them. Place them in a pot with some olive oil. Put the burner on low so the vegetables will begin to cook.
  • Rinse the greens and then chop them a bit with a knife on a cutting board. Add them to the other vegetables.
  • Add salt to taste.
  • Add around  3 tbsp. tomato paste (optional).
  • Mix.
  • Add water to cover the vegetables and more.
  • Put temperature on high and bring to a boil.
  • Lower burner and cook for 30-60 minutes (depending on how well done you want the vegetables.


Green soup. Very green soup.

Ready for this one? Here is how it looks:

The beauty of this soup is that the bulk of it is green leafy vegetables. It is inspired by a recipe someone told me their mother makes that is basically like this but with meat. I’m sure that is delicious too.


With all the greens, I removed the very thick stems. But I still left them pretty chunky because I love chunky greens in soup. :) As always, do whatever you want.

  • Olive oil
  • Two big onions, chopped
  • 5 carrots, chopped
  • 5 cloves of garlic, chopped
  • 1 bunch of parsley, soaked
  • 1 bunch of coriander, soaked
  • 1 bunch of dill, soaked
  • 1 head of celery – the leaves soaked, the stalks chopped
  • Some grains – I added around 3/4 cups of a millet and quinoa mix.
  • Salt


In a pot, saute the onion in olive oil. Meanwhile prepare all the other vegetables. I soaked all of the greens together.

Put in all the vegetables as they’re ready.

Add boiling water to cover the vegetables generously.

Please note! By the time you add the water, the vegetables should have sautéed for quite a while. That’s the beauty of immediately getting the onions sautéeing.

Add the grains.

Add salt to taste.

Time 20 minutes simmering.

I was considering pureeing the whole thing but instead left it chunky. Lovin’ it.


The secret to any vegetable soup (and a recipe for finely-chopped broccoli, mushroom and pumpkin soup)

The secret

No, the secret is not soup powder. I actually don’t use soup powder or MSG in any form at all.

The secret is sauteeing the vegetables a loooong time. Here is an example of how I make vegetable soup that people plutz over.

Just keep in mind that the following things might change from soup to soup:

  • Which vegetables I use.
  • Sometimes I will use some spices like dried oregano, basil or bay leaves.
  • Once in a while I’ll spend less time cutting the vegetables small and I’ll puree it in the end.

The always successful vegetable soup recipe

This soup serves around eight people.


Basically assume that all vegetables should be chopped small.

  • 1 huge onion
  • 3-5 carrots
  • One piece of pumpkin
  • One bunch/package of broccoli
  • One container of fresh mushrooms
  • Olive oil
  • Water
  • Salt


In a fairly large pot, add enough oil to cover the bottom. Don’t be too stingy.

Heat the oil and meanwhile peal, clean and chop the onion. Place the onion in the pot.

While the onion is sauteeing, prepare the other vegetables. As each one is ready, add it into the pot.

Mix the vegetable as necessary. Raise/Lower temperature as necessary. Add oil as necessary.

Once all the vegetables are in, boil a kettle of water and let the vegetables continue sauteeing.

When the water is boiled, make sure the burner is on high and pour the water it into the pot. The water should cover the vegetables plus around another 2-3 cm.

Lower the temperature as long as the soup stays at a simmer.

Add salt and or other spices to taste.

Cook at a simmer for 10-45 minutes.

Serve with a smile.

The end.

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