easy Vegetable Soup

This easy vegetable soup recipe is perfect for using up any veggies! It’s a healthy, vegan meal for cool fall and winter days.

Why Make This Recipe

  • Healthy and Nourishing: Packed with fresh vegetables and plant-based protein.
  • Versatile and Customizable: Use any vegetables you have available.
  • Comforting and Warm: Ideal for chilly days or when you need a wholesome meal.

Ingredients & Substitutions

  • 2 tablespoons extra-virgin olive oil – Substitute with avocado oil or coconut oil.
  • 1 medium yellow onion, diced – Red or white can also work.
  • 1 teaspoon sea salt, more to taste
  • Freshly ground black pepper
  • 1 medium carrot, diced – Substitute with parsnip or bell pepper.
  • 1 small sweet potato, diced – Regular potatoes or butternut squash are great alternatives.
  • 1 (14.5-ounce) can of roasted tomatoes – Regular diced tomatoes can be used.
  • 4 garlic cloves, chopped
  • 2 teaspoons dried oregano – Fresh oregano, thyme, or rosemary works.
  • ¼ teaspoon red pepper flakes, plus more to taste – Optional, for a bit of heat.
  • 4 cups vegetable broth – Chicken broth can be used if not vegan.
  • 2 bay leaves
  • 1 cup halved cherry tomatoes – Substitute with diced Roma or grape tomatoes.
  • 1 cup chopped green beans – Peas or snap peas work well too.
  • 1 zucchini, diced – Yellow squash can be substituted.
  • 1 (15-ounce) chickpeas, drained and rinsed – Cannellini beans or black beans can also be used.
  • 2 tablespoons white wine vinegar – Apple cider vinegar or lemon juice adds brightness.
  • 1½ cups chopped kale – Spinach or Swiss chard are excellent substitutes.

Step-by-Step Instructions

Quick Overview

  1. Sauté the vegetables.
  2. Simmer with broth and spices.
  3. Add remaining vegetables and cook until tender.
  4. Stir in kale and vinegar before serving.

Detailed Steps

  1. Sauté Base Vegetables
    • Heat the olive oil in a large pot over medium heat. Add the onion, salt, and black pepper. Cook, stirring occasionally, for about 8 minutes until softened.
    • Add the carrot and sweet potato. Stir and cook for an additional 2 minutes.
  2. Add Flavor
    • Stir in the canned tomatoes, garlic, oregano, and red pepper flakes. Cook for 2-3 minutes to deepen the flavours.
  3. Simmer the Soup
    • Pour in the vegetable broth and add the bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
  4. Add Remaining Vegetables
    • Stir in the cherry tomatoes, green beans, zucchini, and chickpeas. Cover and cook for 10-15 more minutes, until the green beans are tender.
  5. Finish the Soup
    • Stir in the white wine vinegar and kale. Cook for 5 minutes until the kale is wilted.
    • Season to taste with additional salt and pepper, if needed.

Serving Ideas

  • Serve with crusty bread or cornbread for a hearty meal.
  • Pair with a light salad for a complete, nutritious lunch.
  • Top with fresh herbs and a drizzle of olive oil.

Pro Tips

  1. Boost Protein: Add lentils, quinoa, or tofu for extra protein.
  2. Storage: Store leftovers in an airtight container for up to 5 days.
  3. Freezing: Freeze in individual portions for up to 3 months.

Customizations

  • Extra Veggies: Add mushrooms, bell peppers, or leeks.
  • Creamy Version: Stir in coconut milk or cashew cream for added richness.

FAQs

Q: Can I use fresh tomatoes instead of canned ones?

A: Yes, use about four fresh tomatoes, diced. It takes longer to break them down.

Q: How can I make this soup spicier?

A: Add more red pepper flakes or a diced jalapeño.

Q: Can I use frozen vegetables?

A: Absolutely! Frozen vegetables work well; just adjust the cooking time.

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