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Outrageously Scrumptious Vegetable Soup – Consuming Chicken Meals

by Editorial
Outrageously Scrumptious Vegetable Soup – Consuming Chicken Meals


That is the very best vegetable soup! It’s loaded with contemporary veggies and seasoned with loads of spices and herbs for wonderful taste. Plus, it’s dairy-free and vegan.

Do you are feeling prefer it’s tougher to get greens in throughout the winter?

If you happen to’re like me, you crave smoothies and salads in the summertime, however as quickly because the climate turns, you simply need heat, comforting meals. Sound acquainted?

The excellent news is, you possibly can nonetheless pack in a ton of greens and vitamins in consolation meals! This vegetable soup is an ideal instance of that.

An overhead view of a bowl of vegetable soup.

For this vegetable soup recipe, we’re utilizing eight completely different contemporary greens plus canned tomatoes and a wide range of seasonings. It’s the right “clear out the fridge” soup that makes use of up veggies you would possibly have already got in your kitchen.

Plus, it makes about six to eight servings which suggests you may make one pot of this soup and eat veggie-packed meals for a few days. And, I’ve to inform you… the soup tastes even higher on day two!

Ingredients measured out to make vegetable soup: curry powder, pepper, oil, onion, garlic, celery, vegetable broth, zucchini, carrots, Italian seasoning, corn, salt, green beans, parsley, diced tomatoes, potatoes, lemon, bay leaves and thyme.

Components Wanted

  • greens – onion, carrots, celery, garlic cloves, potatoes, zucchini, inexperienced beans and frozen corn.
  • canned diced tomatoes – provides extra liquid and taste to the soup. I like to make use of plain diced tomatoes or hearth roasted tomatoes for extra taste!
  • vegetable broth – that is the bottom of the soup together with the juices from the diced tomatoes. I like to make use of low-sodium broth so I can add salt as wanted.
  • olive oil or avocado oil – to sauté the greens.
  • lemon juice – a contact of acidity to stability out the flavors. I like to recommend utilizing freshly squeezed lemon juice for the very best taste.
  • seasonings and spices – bay leaves, curry powder, Italian seasoning, sea salt and pepper
  • contemporary thyme and parsley – non-obligatory, however I like including contemporary herbs to my dishes when serving!
A serving spoonful of vegetable soup over a pot.

Substitutions and Variations

The choices are really limitless with this soup!

  • Greens – Don’t love one of many veggies I’ve included or have one other veggie in your fridge that must be used up? Toss that in! The addition of peas, cauliflower or bell pepper can be tasty.
  • Potatoes – I used crimson skinned potatoes, however any potatoes will do! You possibly can even swap in candy potatoes or butternut squash for the white potatoes if you’d like.
  • Greens – Give the soup a lift of vitamins by including in a handful of chopped greens (like kale or spinach) with 5 minutes of prepare dinner time left.
  • Protein – Add a 15 ounce can of chickpeas or white beans to the soup. Merely drain and rinse the beans and add them to the soup whenever you add the broth.
  • Cheese – This soup is scrumptious served with freshly grated parmesan on high when you’re okay with dairy.
  • Spice – I like so as to add a little bit crushed crimson pepper flakes or cayenne pepper to provide the soup a little bit kick!
  • Broth – Be at liberty to make use of a mixture of water and vegetable broth when you favor. If you happen to don’t want this soup to be vegan it’s also possible to use rooster broth or bone broth.
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Six photos showing the steps to make homemade vegetable soup.

How one can Make Vegetable Soup

Sauté greens – Begin by heating a big stockpot or dutch oven over medium warmth on the stovetop. Add olive oil or avocado oil and as soon as heat, add the onion, carrot, celery and garlic. Season with salt and pepper, cowl and prepare dinner 10 minutes or till the greens are tender and aromatic.

Add seasoning – Uncover the pot and stir within the curry powder, bay leaves and Italian seasoning. Cook dinner one minute, stirring consistently. Add within the tomatoes, broth, potatoes, zucchini, inexperienced beans and corn.

Simmer – Enhance the warmth to excessive and convey the soup to a boil. Cowl and scale back to a simmer. Cook dinner for 25-Half-hour or till the greens are tender.

Closing touches – Take away from the warmth, take away the bay leaves and stir within the lemon juice. Style and season with further salt and pepper if wanted.

A bowl of vegetable soup with a chunk of bread dipped in the soup.

How one can Serve Vegetable Soup

Vegetable soup can completely be a light-weight meal by itself, however I like serving it with a salad and a few crusty bread (like sourdough) or crackers. Listed here are some concepts:

A spoonful of vegetable soup over a bowl.

How one can Retailer Vegetable Soup

Basically, soup is wonderful for meal prep due to how nicely it shops! I like making one large batch and consuming leftovers all through the week. It tastes even higher after sitting within the fridge for a day or two!

For storage, let the soup cool earlier than inserting in an hermetic container. Retailer within the fridge for as much as one week or retailer within the freezer for as much as one month. I like to recommend reheating on the stovetop slightly than the microwave so that you get a good warmth with out microwave splatters and scorching/chilly spots!

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A bowl of vegetable soup served with crusty bread.

Extra Veggie Soup Recipes to Attempt

You’ll want to try my full assortment of soup recipes right here on EBF!

Vegetable Soup

That is the very best vegetable soup! It’s loaded with contemporary veggies and seasoned with loads of spices and herbs for wonderful taste. Plus, it’s dairy-free and vegetarian.

An overhead view of a bowl of vegetable soup.
  • 2 Tablespoons olive or avocado oil
  • 1 giant onion, chopped
  • 2 carrots, chopped into ½-inch chunks
  • 2 ribs celery, chopped
  • 5 cloves garlic, minced
  • 1 14.5 oz can diced tomatoes, undrained
  • 6 cups vegetable broth
  • 2 small crimson potatoes or Yukon Gold, reduce into ½-inch cubes
  • 1 medium zucchini, reduce into ½-inch chunks
  • 12 oz contemporary inexperienced beans, chopped
  • 2 cups frozen corn
  • 2 bay leaves
  • ½ teaspoon curry powder
  • 1 teaspoon Italian seasoning
  • ½-1 teaspoon sea salt
  • ½ teaspoon floor pepper
  • 1 Tablespoon lemon juice
  • Recent thyme and parsley, chopped, for topping
  • Bread or crackers, for serving
  • Warmth a big stockpot or dutch oven over medium warmth on the stovetop. Add oil. As soon as heat, add onion, carrot, celery and garlic. Season with salt and pepper. Cook dinner 10 minutes or till greens are tender and aromatic, stirring often.

  • Uncover and stir in curry powder, Italian seasoning and lay leaves. Cook dinner 1 minute, stirring consistently. Add in tomatoes, broth, potatoes, zucchini, inexperienced beans and corn. No have to defrost the corn, simply throw it in frozen.

  • Enhance warmth to excessive and convey to a boil. Cowl and scale back to a simmer. Cook dinner for about 25-Half-hour or till greens are tender. Take away from warmth.

  • Take away bay leaves and stir in lemon juice. Style and season with further salt and pepper, if wanted

  • Serve heat with contemporary thyme and parsley for topping. Serve with crusty bread and crackers.

  • Non-compulsory add-ins or toppings: grated Parmesan, chopped kale or spinach (see be aware above), 15 oz can of chickpeas or white beans, crushed crimson pepper or cayenne pepper.

Serving: 1/6 of recipe Energy: 205kcal Carbohydrates: 34g Protein: 6g Fats: 6g Saturated Fats: 1g Polyunsaturated Fats: 4g Sodium: 899mg Fiber: 6g Sugar: 12g

DID YOU MAKE THIS RECIPE?

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