This hearty and nutritious vegetable soup is a comforting and wholesome dish perfect for any season. Packed with fresh vegetables and optional spice from chili, it’s both flavorful and filling. Serve it as a light meal or pair it with bread for a more substantial dinner.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients
For the Soup
- Onion: 1, chopped
- Olive Oil: 2 tablespoons
- Leeks: 2, chopped
- Celery: 2 stalks, chopped
- Carrot: 1, diced
- Red Pepper: 1, diced
- Zucchini: 1, diced
- Potatoes: 2, diced
- Garlic Cloves: 2, minced
- Chili Pepper: 1, minced (optional, for spice)
- Vegetable Broth: 4 cups (1 liter)
- Tomato Paste: 2 tablespoons
- Salt: To taste
- Black Pepper: To taste
- Herbs: 1 teaspoon dried thyme or oregano
- Bay Leaf: 1
For Garnish (Optional)
- Fresh parsley, chopped
- Grated parmesan cheese
- A drizzle of olive oil
Directions
Prepare the Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and leeks. Sauté for 3-5 minutes until softened and fragrant.
- Stir in the celery, carrot, and red pepper. Cook for another 5 minutes.
Add Remaining Vegetables
- Add the diced zucchini, potatoes, minced garlic, and chili pepper (if using). Stir well and cook for 3-4 minutes.
Simmer the Soup
- Pour in the vegetable broth and add the tomato paste, dried thyme (or oregano), bay leaf, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes until the vegetables are tender.
Blend (Optional)
- For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
Serve
- Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley, grated parmesan cheese, or a drizzle of olive oil.
Serving Suggestions
- Serve with crusty bread or garlic toast for a complete meal.
- Pair with a side salad for a light, healthy dinner.
- Add a dollop of sour cream or Greek yogurt for creaminess.
Cooking Tips
- Adjust the spice level by adding more or less chili pepper.
- Use whatever vegetables you have on hand for a versatile, fridge-cleaning recipe.
- For extra protein, add cooked beans or lentils to the soup during the last 10 minutes of cooking.
Nutritional Benefits
- High in Fiber: Packed with vegetables, this soup is great for digestion.
- Low in Calories: A healthy option for weight management.
- Rich in Vitamins: Provides vitamins A and C, potassium, and antioxidants.
Dietary Information
- Vegetarian-Friendly: Yes
- Vegan: Yes
- Gluten-Free: Yes
- Dairy-Free: Yes
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples and fresh veggies.
- Customizable: Easily adaptable to suit your preferences or dietary needs.
- Comforting and Nutritious: A warm and wholesome meal for any time of the year.
Conclusion
This hearty vegetable soup is an easy and satisfying dish that brings together fresh flavors and a variety of textures. Whether you enjoy it chunky or blended, it’s a versatile recipe that’s perfect for cozy evenings or a healthy lunch. Pair it with your favorite sides, and it’s sure to become a family favorite.
Frequently Asked Questions
- Can I add protein to this soup? Yes, add cooked chicken, beans, lentils, or tofu for added protein.
- What can I use instead of vegetable broth? Use chicken broth or water with a bouillon cube for a similar flavor.
- How can I thicken the soup? Blend some of the cooked vegetables or add a tablespoon of flour or cornstarch mixed with water.
- Can I make this soup ahead of time? Absolutely! The flavors deepen over time, making it even better the next day.
- What other herbs can I use? Fresh basil, rosemary, or parsley are great options for additional flavor.