Description
This hearty and healthy vegetable soup is a comforting blend of fresh and frozen vegetables simmered in a flavorful vegetable broth. Perfect for a nutritious vegan meal, it is versatile, easy to prepare, and can be customized with seasonal vegetables or served over grains for extra substance.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium zucchini, chopped
- 1 medium potato, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 cup frozen peas or corn
- 2 cups chopped spinach or kale (optional)
Liquids
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Heat the aromatics: In a large pot over medium heat, add olive oil. Sauté the diced onion and minced garlic for 2 to 3 minutes until softened and fragrant.
- Add the root and firm vegetables: Stir in the sliced carrots, celery, chopped zucchini, and diced potato. Cook for an additional 5 to 6 minutes to begin softening the vegetables.
- Add remaining vegetables and liquids: Add green beans, diced tomatoes with their juices, vegetable broth, dried thyme, dried oregano, salt, and pepper. Bring the mixture to a boil.
- Simmer the soup: Lower the heat to a simmer and cook uncovered for 20 to 25 minutes, or until all the vegetables are tender.
- Finish the soup: Stir in the frozen peas or corn and the chopped spinach or kale if using. Cook for another 5 minutes until the greens are wilted and the peas or corn are heated through.
- Adjust seasoning and serve: Taste the soup and add more salt and pepper if needed. Serve warm as a comforting vegan meal.
Notes
- This soup is very flexible—use any seasonal vegetables you have on hand.
- For a smoother texture, blend the soup using an immersion blender or in batches in a regular blender.
- Serve the soup over cooked pasta or rice for a more filling meal.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for longer storage.
