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)

Directions

1️⃣ Sauté the Vegetables:

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. 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.
  4. Stir in the diced potatoes, minced garlic, and chili pepper (if using). Cook for another 2-3 minutes.

2️⃣ Add Broth and Seasoning:

  1. Pour in the vegetable broth and add the diced tomatoes (if using).
  2. Stir in the dried thyme and dried basil.
  3. Season with salt and pepper to taste.
  4. 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:

  1. Taste the soup and adjust seasoning as needed.
  2. 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

  1. 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.
  2. 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.
  3. 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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6

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.
Keyword Vegetable Soup: A Healing and Healthy Bowl of Comfort

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