Imagine a steaming bowl of vibrant Vegan Vegetable Soup, its aroma filling your kitchen with warmth and comfort.
This easy-to-make dish is a favorite for its simplicity and heartwarming nature, perfect for any cozy evening.
Watch as fresh vegetables like carrots, zucchini, and kale transform into a nourishing medley, simmering into a flavorful masterpiece.
Ready to savor each spoonful? Let’s bring this delightful soup to life together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 chef’s knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups chopped kale
- 1 tablespoon lemon juice
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Vegan Vegetable Soup, here’s a timeline that incorporates reading, prep work, and cooking activities:
- Reading and Setup (5 minutes)
- Spend a few minutes reading through the entire recipe to understand the steps and gather all necessary equipment and ingredients.
- Preparation (15 minutes)
- Dice the onion and mince the garlic.
- Slice the carrots and celery.
- Dice the zucchini and bell pepper.
- Trim and cut the green beans into 1-inch pieces.
- Chop the kale.
- Cooking (30 minutes)
- 0:00 – 5:00: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
- 5:00 – 6:00: Stir in the minced garlic and cook for another minute.
- 6:00 – 11:00: Add the carrots, celery, zucchini, and bell pepper; sauté for 5 minutes.
- 11:00 – 31:00: Mix in the green beans, diced tomatoes, and vegetable broth. Season with dried thyme, dried basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- 31:00 – 36:00: Add the chopped kale and cook for an additional 5 minutes.
- Finishing Touches (5 minutes)
- 36:00 – 41:00: Stir in the lemon juice and adjust the seasoning if necessary. Allow the soup to rest for 5 minutes before serving.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and cook for another minute.
Add carrots, celery, zucchini, and bell pepper; sauté for 5 minutes.
Mix in green beans, diced tomatoes, and vegetable broth.
Season with dried thyme, dried basil, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Add chopped kale and cook for an additional 5 minutes.
Stir in lemon juice and adjust seasoning if necessary.
Allow the soup to rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Pair the soup with a slice of crusty bread to soak up the flavorful broth.
- Side Salad: Serve with a fresh side salad for added textures and nutrients.
- Cooked Quinoa: Add a scoop of cooked quinoa to the soup for a more filling meal.
- Toasted Seeds: Sprinkle toasted pumpkin or sunflower seeds on top for a crunchy garnish.
- Herb Garnish: Finish with fresh herbs like parsley or cilantro for a burst of color and freshness.
Storage
For ideal storage, refrigerate vegan vegetable soup in an airtight container for up to 3 days.
For longer storage, freeze the soup in individual portions for convenient, future meals.
Freezing
To freeze vegan vegetable soup, allow it to cool completely before transferring it to airtight containers.
Leave space for expansion.
Label with the date and freeze for up to three months.
Reheating
When reheating vegan vegetable soup, use a stovetop over medium heat.
Stir occasionally until heated through.
Alternatively, microwave in a microwave-safe bowl.
Stir every minute to guarantee even heating.
Final Thoughts
Vegan vegetable soup is a nourishing and versatile dish that’s both satisfying and easy to make.
It can be customized with a variety of vegetables to suit your taste preferences.
The combination of fresh ingredients, herbs, and spices creates a delightful flavor that’s perfect for any season.
Whether you enjoy it as a main course or a comforting starter, this soup is sure to become a favorite in your recipe collection.
With its simplicity and delicious taste, it’s an excellent choice for both novice and experienced cooks alike.
Frequently Asked Questions
Can I Use Fresh Tomatoes Instead of Canned Tomatoes?
You can substitute fresh tomatoes for canned ones. Use about 2 cups of chopped fresh tomatoes. Sauté them with the onions and garlic, allowing them to release juices before adding the rest of the ingredients. Adjust seasoning accordingly.
How Can I Make the Soup Spicier?
To make the soup spicier, add 1 teaspoon of red pepper flakes or 1 minced jalapeño when sautéing the onion. You could also incorporate 1/2 teaspoon of cayenne pepper during the broth simmering stage.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Just sauté the onion and garlic first, then add all ingredients to the cooker. Set it on low for 6-8 hours or high for 3-4 hours.
What Is the Nutritional Information for This Soup?
You’d get approximately 150 calories per serving, with 5 grams of protein and 3 grams of fiber. It’s low in fat and cholesterol-free, offering essential vitamins A, C, and K from the vegetables.
Can I Use Other Types of Broth Instead of Vegetable Broth?
You can substitute vegetable broth with chicken or beef broth, but it won’t be vegan. For a vegan alternative, try mushroom broth or miso broth. Adjust seasoning to balance the flavors and maintain the soup’s integrity.
Vegan Vegetable Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 3 clove garlic minced
- 2 carrot sliced
- 2 celery stalk sliced
- 1 zucchini diced
- 1 bell pepper diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 can diced tomatoes 14.5 ounces
- 6 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- salt and pepper to taste
- 2 cup chopped kale
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add carrots, celery, zucchini, and bell pepper; sauté for 5 minutes.
- Mix in green beans, diced tomatoes, and vegetable broth.
- Season with dried thyme, dried basil, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Add chopped kale and cook for an additional 5 minutes.
- Stir in lemon juice and adjust seasoning if necessary.
- Allow the soup to rest for 5 minutes before serving.
Notes
