Introduction

Vegetable soup is a classic dish that offers warmth and comfort in every bite. This recipe, inspired by my grandmother’s kitchen, where the scent of fresh vegetables simmering filled the air, holds a special place in my heart. What sets this vegetable soup apart is its vibrant array of seasonal vegetables, rich flavours, and simple preparation. It is a versatile dish ideal for a cosy family dinner, a quick weekday lunch, or even as an appetizer for a more elaborate meal. This soup nourishes the body and evokes cherished memories, making it a favourite in my household.

Ingredients for the Vegetable Soup Recipe

Ingredients:

• 2 tablespoons of olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1 medium zucchini, chopped
• 4 large tomatoes, chopped (or one 14.5-ounce can of diced tomatoes)
• 6 cups of vegetable broth
•  1 cup green beans, peeled and cut into small pieces
• 2 cups of kale or spinach, chopped
• 1 teaspoon of dried thyme
• 1 teaspoon of dried basil
• Salt to taste
• Black pepper to taste
• 1 bay leaf
• 1 tablespoon of lemon juice (optional for a bright finish)
• 2 tablespoons of fresh parsley, chopped

Notes on Ingredient Variations and Substitutions:

• Oil Alternatives: Substitute olive oil with coconut or avocado oil.
• Vegetables: Use other vegetables, such as bell peppers, peas, or corn.
• Broth: If not aiming for a vegetarian dish, chicken or beef broth can be used.
• Herbs: Fresh herbs can replace dried ones. Use three times the amount of fresh herbs.
• Greens: Substitute kale or spinach with Swiss chard or collard greens.
• Tomatoes: Fresh tomatoes can be easily swapped with canned tomatoes.

Instructions for Making the Vegetable Soup Recipe

Step-by-Step Instructions:

Prepare the Ingredients:

• Dice the onion, mince the garlic, peel and chop the carrots, chop the celery, peel and dice the potatoes, and chop the zucchini and tomatoes.

Sauté the Aromatics:

• Heat the olive oil in a big pot over medium heat.
• Introduce the diced onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.

Add the Vegetables:

• Incorporate the chopped carrots, celery, and potatoes. Cook for an additional 5 minutes, permitting the vegetables to begin softening.

Incorporate the Zucchini and Tomatoes:

1. Add the chopped zucchini and tomatoes to the pot. Stir everything together and cook for an additional 3 minutes.

Pour in the Broth:

1. Pour in the veggie broth, stirring to incorporate. 
2. Add the green beans, thyme, basil, salt, black pepper, and bay leaf. Stir well.

Simmer the Soup:

1. Bring the soups to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes or until the vegetables are tender.

Add the Greens:

1. Stir in the chopped kale or spinach, cooking for another 5 minutes until the greens are wilted and tender.

Finish and Serve:

1. Add the lemon juice to the soup for a bright, fresh finish.
2. Remove the bay leaf.
3. Taste and fine-tune the seasoning with additional salt and pepper if necessary.
4. Ladle the soup into dishes and, if wanted, garnish with fresh parsley. 

Enjoy:

Serve the soup piping hot alongside crusty bread or a refreshing salad. Relish your hearty and nutritious vegetable soup!

Tips and Variations for the Vegetable Soup Recipe

Tips:

• Prep Ahead: Chop all the vegetables in advance to save cooking time.
• Uniform Size: Cut the vegetables into similar-sized pieces to ensure even cooking.
• Flavor Boost: Add a Parmesan rind to the soup while it simmers. Remove before serving.
• Blending: For a creamier texture, blend a portion of the soup with an immersion blender, then stir it back into the pot.
• Storage: Any leftovers can be refrigerated for up to 5 days or frozen for up to 3 months in a tight container.

Variations:

• Protein Addition: Add cooked beans (such as cannellini or chickpeas) or chicken for extra protein.
• Spicy Kick: Throw in some sliced jalapeño or a sprinkle of red pepper flakes for some kick. 
• Grain Boost: Stir in cooked quinoa, barley, or pasta for added texture and heartiness.
• Herb Twist: Experiment with rosemary, oregano, or fresh dill.
• Asian Flair: For an Asian-inspired soup, use ginger and soy sauce instead of thyme and basil and add bok choy and mushrooms.

Nutrition Information for the Vegetable Soup Recipe (per serving)

• Calories: 150 kcal
• Total Fat: 5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 700mg
• Total Carbohydrates: 23g
• Dietary Fiber: 6g
• Sugars: 7g
• Protein: 4g
• Vitamin A provides: 120% of the Daily Value (DV).
• Vitamin C: 60% of the DV
• Calcium: 8% of the DV
• Iron: 10% of the DV

Note: The provided nutritional values are approximations and may fluctuate depending on the precise ingredients and amounts employed. Adjustments in ingredients and serving sizes will affect the nutritional information. Consider using a nutrition calculator with your ingredients’ exact brands and measurements for more precise calculations.

Related Recipes

• Hearty Lentil Soup: This protein-packed soup is loaded with lentils, vegetables, and warming spices. It’s perfect for a cosy, nutritious meal.
• Creamy Tomato Basil Soup: This rich and creamy tomato soup with fresh basil is ideal for pairing with a grilled cheese sandwich.
• Minestrone Soup is a classic Italian soup made with beans, pasta, and various vegetables simmered in a savoury tomato broth.
• Butternut Squash Soup: This creamy, smooth soup, made with roasteds butternut squash and a hint of nutmeg, is perfect for fall.
• Chicken Vegetable Soup: This comforting soup features tender chicken pieces, a mix of vegetables, and a flavorful broth.
• Broccoli Cheddar Soup: This creamy, cheesy soup with tender broccoli florets is perfect for a warm, satisfying lunch.

For an array of delectable and nutritious soup recipes, explore our Soup Recipes Collection.

FAQs about the Vegetable Soup Recipe

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