Vegan Mixed Vegetable Soup
Garnish your vegan mixed vegetable soup with fresh parsley for a touch of freshness and enjoy it as a wholesome and satisfying meal, either on its own or with a slice of crusty bread. This soup is a perfect way to incorporate a variety of vegetables into your diet while indulging in a comforting and flavorful bowl of goodness.
INGREDIENTS
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 bell pepper, diced (red, yellow, or green)
- 1 zucchini, diced
- 1 cup green beans, chopped into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14 oz) diced tomatoes
- 8 cups vegetable broth (low-sodium)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 cups spinach or kale leaves, chopped
- Fresh parsley, chopped, for garnish (optional)
INSTRUCTIONS
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the diced carrots, celery, and bell pepper to the pot. Sauté for about 5-7 minutes until the vegetables start to soften.
Add the Remaining Vegetables:
- Stir in the diced zucchini, green beans, and corn kernels. Sauté for an additional 3-4 minutes.
Simmer the Soup:
Pour in the diced tomatoes (with their juice) and vegetable broth.
Add the dried thyme, dried oregano, paprika, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, allowing the vegetables to become tender and the flavors to meld together.
Add the Greens:
- Stir in the chopped spinach or kale leaves. Cook for an additional 2-3 minutes until they wilt into the soup.
Serve Vegan Mixed Vegetable Soup:
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Garnish with chopped fresh parsley if desired.
Serve hot as a comforting and nutritious vegan mixed vegetable soup
TIPS
- Feel free to use any combination of your favorite vegetables in this soup.
- Customize the soup by adding a pinch of red pepper flakes for a hint of spice or a squeeze of lemon juice for brightness.
- Store any leftover mixed vegetable soup in an airtight container in the refrigerator for up to three days. Reheat before serving.
NUTRITION VALUE
- Calories: 120-150 (approximate values)
- Carbohydrates: 20-25g
- Protein: 4-6g
- Fat: 4-6g
- Fiber: 4-6g
