This vegetable soup is a nourishing and soothing meal that’s perfect for any time of the day. Packed with a variety of fresh vegetables, it’s like medicine for your stomach, offering a light yet filling option that’s easy to digest and rich in nutrients.
Ingredients
For the Soup:
- 1 onion, chopped
- 2 tablespoons olive oil
- 2 leeks, chopped
- 2 stalks of celery, chopped
- 1 carrot, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 potatoes, diced
- 2 garlic cloves, minced
- 1 chili pepper, minced (optional, for spice)
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Directions
1️⃣ Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the leeks, celery, carrot, red bell pepper, and zucchini. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the diced potatoes, minced garlic, and chili pepper (if using). Cook for another 2-3 minutes.
2️⃣ Add Broth and Seasoning:
- Pour in the vegetable broth and add the diced tomatoes (if using).
- Stir in the dried thyme and dried basil.
- Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the vegetables are tender.
3️⃣ Finishing Touches:
- Taste the soup and adjust seasoning as needed.
- Garnish with freshly chopped parsley and a squeeze of fresh lemon juice if desired.
Helpful Tips
- Customize Your Veggies: Feel free to add or substitute other vegetables like green beans, spinach, or kale.
- Blending Option: For a creamy texture, blend a portion of the soup and mix it back into the pot.
- Storage: This soup stores well in the fridge for up to 5 days and can be frozen for up to 3 months.
Serving Suggestions
- Serve with a slice of crusty bread or a side salad for a complete meal.
- Add a dollop of plain yogurt or a sprinkle of grated cheese on top for added creaminess.
FAQs
- Can I make this soup in a slow cooker?
Yes, simply sauté the vegetables first and then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. - Is this soup vegan and gluten-free?
Yes, as long as you use gluten-free vegetable broth, the soup is both vegan and gluten-free. - Can I add protein to the soup?
Absolutely! You can add beans, lentils, tofu, or cooked chicken for added protein.
Serving Size
- Makes about 6 servings.
Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Enjoy this comforting and healing vegetable soup, perfect for soothing your stomach and nourishing your body with wholesome ingredients!
Recipe Card
Vegetable Soup: A Healing and Healthy Bowl of Comfort
This vegetable soup is a nourishing and soothing meal that’s perfect for any time of the day. Packed with a variety of fresh vegetables, it’s like medicine for your stomach, offering a light yet filling option that’s easy to digest and rich in nutrients.
Ingredients
For the Soup:
- – 1 onion chopped
- – 2 tablespoons olive oil
- – 2 leeks chopped
- – 2 stalks of celery chopped
- – 1 carrot diced
- – 1 red bell pepper diced
- – 1 zucchini diced
- – 2 potatoes diced
- – 2 garlic cloves minced
- – 1 chili pepper minced (optional, for spice)
- – 6 cups vegetable broth
- – 1 can 14.5 oz diced tomatoes (optional)
- – 1 teaspoon dried thyme
- – 1 teaspoon dried basil
- – Salt and pepper to taste
- – Fresh parsley chopped (for garnish)
- – Lemon wedges optional, for serving
Instructions
Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the leeks, celery, carrot, red bell pepper, and zucchini. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the diced potatoes, minced garlic, and chili pepper (if using). Cook for another 2-3 minutes.
Add Broth and Seasoning:
- Pour in the vegetable broth and add the diced tomatoes (if using).
- Stir in the dried thyme and dried basil.
- Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the vegetables are tender.
Finishing Touches:
- Taste the soup and adjust seasoning as needed.
- Garnish with freshly chopped parsley and a squeeze of fresh lemon juice if desired.