Description
“Hearty and nutritious vegan-friendly vegetable soup packed with fresh veggies, herbs, and rich flavors. Easy to make, gluten-free, and perfect for meal prep!”
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- Protein Boost: Add cooked lentils, chickpeas, or white beans.
- Spicy Kick: Add diced jalapeño or increase the red pepper flakes.
- Grain Addition: Stir in cooked quinoa, rice, or pasta.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: vegan,american
Keywords: Vegan vegetable soup, healthy soup recipe, plant-based soup, gluten-free soup, easy vegetable soup