Name: Vegan-Friendly Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: vegan
Ingredients: 2 tbsp olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, chopped; 1 bell pepper, diced; 1 zucchini, diced; 2 medium potatoes, peeled and diced; 1 cup green beans, chopped; 1 cup corn kernels (fresh or frozen); 1 can (14 oz) diced tomatoes; 6 cups vegetable broth; 2 bay leaves; 1 tsp thyme; 1 tsp oregano; 1 tsp salt (adjust to taste); ½ tsp black pepper; ½ tsp red pepper flakes (optional); 2 cups spinach or kale, chopped; 1 tbsp lemon juice; ¼ cup fresh parsley, chopped

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Short Description

This hearty vegan-friendly vegetable soup is packed with nutritious vegetables and flavorful herbs, making it the perfect comfort food for any season. Light yet filling, this soup is an excellent way to enjoy a variety of fresh ingredients while keeping your meal entirely plant-based.

Why You’ll Love This Recipe

Nutrient-Dense: Packed with vitamins, minerals, and fiber from fresh vegetables.
Easy to Make: Requires minimal prep and is cooked in just one pot.
Customizable: Use your favorite seasonal vegetables or whatever you have on hand.
Perfect for Meal Prep: Stores well for several days and reheats beautifully.
Allergen-Friendly: Free from dairy, gluten, and soy, making it suitable for many dietary restrictions.

Ingredients

Olive oil
Onion
Garlic
Carrots
Celery
Bell peppers
Zucchini
Tomatoes
Vegetable broth
Green beans
Corn
Potatoes
Spinach or kale
Bay leaves
Thyme
Oregano
Salt
Black pepper
Red pepper flakes (optional)
Lemon juice
Fresh parsley

Directions

Prepare the Vegetables: Dice the onion, carrots, celery, bell peppers, zucchini, and potatoes. Mince the garlic.
Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until fragrant and translucent.
Add Hard Vegetables: Stir in the carrots, celery, and potatoes. Cook for a few minutes to slightly soften them.
Incorporate Other Vegetables: Add the bell peppers, zucchini, green beans, and corn. Stir to combine.
Simmer with Broth: Pour in the vegetable broth and add the diced tomatoes, bay leaves, thyme, oregano, salt, black pepper, and red pepper flakes if using. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes until the vegetables are tender.
Add Greens and Finish: Stir in the spinach or kale and cook for another 5 minutes until wilted. Remove the bay leaves.
Adjust Seasoning: Add a splash of lemon juice and taste the soup. Adjust salt and pepper as needed.
Garnish and Serve: Sprinkle with fresh parsley before serving.

Variations

Protein Boost: Add cooked lentils, chickpeas, or white beans for extra protein.
Spicy Kick: Add diced jalapeño or increase the red pepper flakes.
Grain Addition: Stir in cooked quinoa, rice, or pasta to make it heartier.
Creamy Version: Blend half of the soup and return it to the pot for a thicker texture.
Seasonal Twist: Swap vegetables based on what’s available, such as squash in the fall or asparagus in the spring.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 bowls

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 5 days.
Freezing: Freeze in portion-sized containers for up to 3 months.
Reheating: Warm on the stove over medium heat or microwave in 1-minute intervals, stirring in between.

FAQs

How can I make this soup more filling?

Adding cooked grains like quinoa, barley, or brown rice will make the soup heartier. You can also stir in a can of beans or lentils.

Can I make this soup in a slow cooker?

Yes! Add all ingredients except the greens and cook on low for 6-8 hours. Stir in the greens during the last 30 minutes.

Is this soup freezer-friendly?

Absolutely! Freeze in individual portions and thaw overnight in the refrigerator before reheating.

Can I use frozen vegetables?

Yes, frozen vegetables work well and reduce prep time. Add them directly to the pot without thawing.

What can I use instead of tomatoes?

If you don’t like tomatoes, try substituting with extra vegetable broth and a splash of lemon juice for acidity.

How can I make this soup less salty?

Use low-sodium vegetable broth and adjust the salt to your taste.

Can I add plant-based protein?

Yes! Tofu, tempeh, or cooked legumes like chickpeas or black beans work great.

What herbs go best in this soup?

Thyme, oregano, basil, and bay leaves add great depth of flavor. Fresh herbs like parsley or cilantro brighten it up before serving.

How do I thicken the soup?

Blend a portion of the soup or add a tablespoon of cornstarch mixed with water.

Can I use water instead of broth?

Yes, but using broth enhances the flavor. If using water, add more herbs and spices for taste.

Conclusion

This vegan-friendly vegetable soup is an easy, healthy, and delicious meal that’s perfect for any occasion. Whether you enjoy it fresh, freeze it for later, or customize it to your taste, this soup is a wonderful way to incorporate more vegetables into your diet. Try it today and enjoy the comforting goodness of a warm, nourishing bowl!

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