Vegetable soup is a comfort food that warms you from the inside out. This nutritious dish combines fresh vegetables and flavorful broth, resulting in a light yet satisfying meal. It’s perfect for any occasion and can be enjoyed year-round. Plus, it’s easy to make and can be customized to fit your taste!
Why make this recipe
Making vegetable soup is both healthy and economical. It’s a great way to use up leftover veggies in your fridge and is packed with vitamins and minerals. This recipe is versatile and allows you to switch up the ingredients based on what you have available or what you enjoy most. It’s also a fantastic dish for meal prepping ahead of time!
How to prepare Vegetable Soup
Here’s a simple guide to whip up a delicious pot of vegetable soup.
Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons ghee or unsalted butter
- 2 leeks (white part only), quartered and sliced thinly
- 3 carrots, peeled and diced small
- 3 parsnips, peeled and diced small
- 3 celery ribs, diced small
- 2 small red potatoes, peeled and diced small
- Salt
- Black pepper
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 4 cloves garlic, pressed through a garlic press
- 1 (14.5 ounce) can whole tomatoes, drained and seeded, and finely diced
- 6 cups vegetable broth or chicken broth
- 1 cup peas
- 1 cup kale, chopped
- 1 tablespoon chopped, fresh parsley
- Small squeeze of lemon
Steps:
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Place a medium-large soup pot over medium-high heat, and add in the ghee or butter and the oil. Once melted together, add in the leeks, carrots, parsnips, celery, and diced potatoes, plus a pinch of salt and black pepper. Cook those together for about 3-4 minutes until they begin to become slightly translucent.
- Add the Italian seasoning and the dried parsley, along with the garlic, and stir those in to incorporate.
- Next, add the tomatoes followed by the vegetable or chicken stock, and bring to a boil. Once boiling, reduce the heat so the soup is gently simmering. Cover it and let it cook for 15 minutes, or until the vegetables are tender yet still have a slight bite.
- Turn off the heat, stir in the peas, kale, chopped parsley, and a small squeeze of lemon. Taste to see if any additional salt or pepper is needed before serving.
How to serve Vegetable Soup
Serve your vegetable soup hot, paired with crusty bread or a light salad for a complete meal. You can also top it with a sprinkle of fresh parsley for added flavor.
How to store Vegetable Soup
Store any leftover vegetable soup in an airtight container in the refrigerator for up to 4-5 days. You can also freeze it for up to 3 months. Just make sure to cool it completely before transferring to freezer-safe containers.
Tips to make Vegetable Soup perfectly
- Use fresh, seasonal vegetables for the best flavor.
- Don’t rush the cooking process; letting the soup simmer allows the flavors to meld together beautifully.
- If you prefer a smoother texture, blend a portion of the soup before adding the peas and kale.
Variations
Feel free to customize this soup by adding any of your favorite vegetables or proteins. Bell peppers, zucchini, or even beans work great! You can also experiment with different herbs and spices to create a unique flavor profile.
FAQ
1. Can I make vegetable soup in advance?
Yes, vegetable soup is great for meal prep! It can be made in advance and stored in the refrigerator or freezer.
2. Can I make this soup vegan?
Absolutely! Simply use vegetable broth and omit any dairy products, such as ghee or butter.
3. What if I don’t have some of the vegetables listed?
No worries! This recipe is very adaptable. Use whatever vegetables you have on hand, just make sure to keep the cooking times in mind.
Enjoy making this delightful vegetable soup for your next meal!
Vegetable Soup
A comforting vegetable soup packed with fresh veggies and flavor, perfect for any occasion.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons ghee or unsalted butter
- 2 leeks (white part only), quartered and sliced thinly
- 3 carrots, peeled and diced small
- 3 parsnips, peeled and diced small
- 3 celery ribs, diced small
- 2 small red potatoes, peeled and diced small
- Salt
- Black pepper
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 4 cloves garlic, pressed
- 1 (14.5 ounce) can whole tomatoes, drained and seeded, and finely diced
- 6 cups vegetable broth or chicken broth
- 1 cup peas
- 1 cup kale, chopped
- 1 tablespoon chopped, fresh parsley
- Small squeeze of lemon
Instructions
- Gather and prep all ingredients to have ready and organized for use.
- In a medium-large soup pot over medium-high heat, add the ghee or butter and the oil. Once melted, add the leeks, carrots, parsnips, celery, and potatoes; season with a pinch of salt and black pepper. Cook for 3-4 minutes until slightly translucent.
- Add the Italian seasoning, dried parsley, and garlic; stir to incorporate.
- Add the tomatoes and vegetable or chicken stock, bring to a boil. Once boiling, reduce heat and cover, letting it simmer for 15 minutes or until vegetables are tender.
- Turn off the heat, stir in the peas, kale, chopped parsley, and a squeeze of lemon. Adjust seasoning as needed before serving.
Notes
Serve hot with crusty bread or a light salad. It can be made in advance and stored in the fridge or freezer easily.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg
Keywords: vegetable soup, healthy soup, comfort food, meal prep, nutritious dish