Seriously Good Vegetable Soup

 

Seriously Good Vegetable Soup

This is the sort of soup you're making when you need something comforting, nourishing, and full of actual vegetable flavor. It’s flexible, price range-friendly, and best for meal prep. You can use nearly any greens you have on hand.

Ingredients (Serves 4–6)

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 medium potato or candy potato, cubed

1 zucchini, chopped

1 cup cauliflower or broccoli florets

1 red bell pepper, chopped

1 cup green beans (optionally available)

1 can chopped tomatoes (approximately 400 g)

five–6 cups vegetable inventory

1 teaspoon paprika (smoked if available)

½ teaspoon dried thyme or combined herbs

1 bay leaf (non-obligatory)

Salt and black pepper to flavor

Optional additions for extra goodness:

½ cup cooked chickpeas or white beans

A handful of spinach or kale

Fresh parsley or coriander

A squeeze of lemon juice

Instructions

1. Heat olive oil in a large pot over medium warmth. Add the onion and cook dinner for about 4–five minutes until soft and translucent.

 2. Stir in garlic, carrots, and celery. Cook for another 2–three mins, letting the veggies launch their aroma.

3. Add paprika, thyme, and bay leaf. Stir nicely so the spices coat the greens.

4. Add potato, zucchini, cauliflower or broccoli, bell pepper, and inexperienced beans (if the use of). Mix the whole thing together.

5. Pour inside the chopped tomatoes and vegetable inventory. Bring to a gentle boil, then lessen heat and permit it simmer uncovered for 20–25 minutes, or until all veggies are tender.

6. If the usage of beans, upload them over the past 5 minutes of cooking. Stir in spinach or kale just before turning off the heat.

7. Season generously with salt and black pepper. Finish with a squeeze of lemon juice for brightness.

8. Remove the bay leaf. Taste and modify seasoning. Serve hot, crowned with fresh herbs if you want.

Tips for Making It Seriously Good

For deeper flavor, roast carrots and cauliflower inside the oven for 15 minutes earlier than including them to the soup.

For a creamier texture, mixture one or two cups of soup and stir it lower back into the pot.

Add a small piece of parmesan rind whilst simmering (get rid of before serving) for rich umami taste.

This soup tastes even better the next day and freezes well for up to two months.

Serve with crusty bread or garlic toast for a complete, satisfying meal.