Vegetable Soup
Ingredients:
- 30 ml (2 tbsp) olive oil
- 160 g (1 medium) onion
- 122 g (2) carrots
- 80 g (2) celery stalks
- 9 g (3 cloves) garlic
- 411.1 g (1 (14.5 oz) can) diced tomatoes
- 1440 ml (6 cups) vegetable broth
- 358 g (2 cups) chopped potatoes or 1 can white beans
- 110 g (1 cup) green beans
- 124 g (1 cup) chopped zucchini or yellow squash
- 165 g (1 cup) frozen corn or peas
- 1 g (1 tsp) dried thyme
- 1 g (1 tsp) dried oregano
- 1 bay leaf
- 6 g (1 tsp) salt
- 1 g (1/2 tsp) black pepper
- 134 g (2 cups) chopped kale or spinach
- Fresh parsley, for garnish (optional)
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Chop all the vegetables before you start cooking so you can add them to the pot in sequence without stopping. Rinse the kale or spinach well and roughly chop it, ready to stir in near the end.
Instructions:
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 5-6 minutes, until softened.
- Add the Garlic: Add the garlic and cook for 30 seconds, until fragrant.
- Add the Vegetables & Broth: Stir in the diced tomatoes, broth, potatoes (or white beans), green beans, zucchini, corn, thyme, oregano, bay leaf, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, until the vegetables are tender.
- Add the Greens: Stir in the kale or spinach during the last 3-4 minutes of cooking, until wilted.
- Season & Adjust: Remove the bay leaf and taste, adjusting salt and pepper as needed.
- Serve: Ladle into bowls and garnish with fresh parsley if desired.
Storage: Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. The soup thickens as it sits — thin with a splash of broth when reheating.
Tip: Use whatever vegetables you have on hand — this soup is very forgiving and a great way to use up produce before it goes bad.
Swap: Swap potatoes for white beans for a heartier, higher-protein version, or add cooked pasta or rice in the last few minutes for a more filling meal.
Building the soup on a base of sauteed onion, carrot, and celery creates a savory foundation before the broth even goes in. Adding leafy greens at the very end keeps them vibrant and tender instead of overcooked and mushy.
Vegetable Soup
Ingredients:
- 30 ml (2 tbsp) olive oil
- 160 g (1 medium) onion
- 122 g (2) carrots
- 80 g (2) celery stalks
- 9 g (3 cloves) garlic
- 411.1 g (1 (14.5 oz) can) diced tomatoes
- 1440 ml (6 cups) vegetable broth
- 358 g (2 cups) chopped potatoes or 1 can white beans
- 110 g (1 cup) green beans
- 124 g (1 cup) chopped zucchini or yellow squash
- 165 g (1 cup) frozen corn or peas
- 1 g (1 tsp) dried thyme
- 1 g (1 tsp) dried oregano
- 1 bay leaf
- 6 g (1 tsp) salt
- 1 g (1/2 tsp) black pepper
- 134 g (2 cups) chopped kale or spinach
- Fresh parsley, for garnish (optional)
Equipments:
Features:
Why These Ingredients:
Building the soup on a base of sauteed onion, carrot, and celery creates a savory foundation before the broth even goes in. Adding leafy greens at the very end keeps them vibrant and tender instead of overcooked and mushy.
Prep:
Chop all the vegetables before you start cooking so you can add them to the pot in sequence without stopping. Rinse the kale or spinach well and roughly chop it, ready to stir in near the end.
Instructions:
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 5-6 minutes, until softened.
- Add the Garlic: Add the garlic and cook for 30 seconds, until fragrant.
- Add the Vegetables & Broth: Stir in the diced tomatoes, broth, potatoes (or white beans), green beans, zucchini, corn, thyme, oregano, bay leaf, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, until the vegetables are tender.
- Add the Greens: Stir in the kale or spinach during the last 3-4 minutes of cooking, until wilted.
- Season & Adjust: Remove the bay leaf and taste, adjusting salt and pepper as needed.
- Serve: Ladle into bowls and garnish with fresh parsley if desired.
