I just made this soup tonight. It’s on the sweet side, but, it’s so filling! Totally vegan and gluten free.
Vegetable Soup Recipe
Ingredients:
Veggies:
1/2 Onion diced (1/2 cup)
1 stalk Celery chopped (1 cup)
1 large Carrot diced (1 cup)
1 small zucchini (sliced into 1/4-inch rounds)
1/4 lb. Cauliflower chopped (2 cups)
2 sweet potatoes, peeled and cubed
5 cloves Garlic chopped
1/2 lb. Whole Tomatoes chopped (or 14oz can Diced Tomatoes with juice)
Liquid
2 Tbsp Olive Oil
8 cups vegetable broth
Herbs:
2 tsp dried basil (or sub 1 Tbsp fresh per 2 tsp dried)
2 tsp dried oregano (or sub 1 Tbsp fresh per 2 tsp dried)
1/4 tsp Italian Seasoning
1 tsp Kosher Salt
Optional
1 15-ounce can white beans or chickpeas (rinsed + drained)
1 cup kale or spinach (or other green // roughly chopped)
Directions:
Vegetable Soup (stove instructions)
Heat olive oil in a 4-quart soup pot on medium-high heat.
Add onion, celery, carrot, garlic; sauté until tender for about 5 minutes, stirring as needed.
To the pot, add broccoli, cauliflower, cabbage, zucchini, tomatoes, sweet potatoes, vegetable broth and seasonings stir to combine.
Turn heat to high and heat the soup it starts to boil; then turn heat to medium-low and simmer for 20-30 minutes until all veggies are tender. I did this recipe on a gas stove for 20 minutes.
Vegetable Soup Serving and Storage Instructions:
Serve veggie soup warm. Garnish options: lemon zest, fresh parsley, croutons, or grated parmesan cheese.
Refrigerate veggie soup in an airtight container up to 5 days or in the freezer up to 3 months.