Description
This delicious and healthy vegetable soup is packed with fresh, vibrant ingredients that create a rich and comforting meal. It’s naturally vegan, gluten-free, and incredibly easy to make. Perfect as a light lunch, a cozy dinner, or a meal-prep staple, this soup is both satisfying and nourishing.
Ingredients
Scale
For the soup:
- 1 medium onion, finely chopped
- 2 tbsp olive oil
- 2 leeks, sliced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 2 medium potatoes, diced
- 2 cloves garlic, minced
- 2 large tomatoes, chopped
- 6 cups vegetable broth
- 1 bay leaf
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
- Stir in the garlic, leeks, celery, and carrot, cooking for 3 more minutes.
- Add the red bell pepper, zucchini, and potatoes, stirring to combine. Let them cook for a few minutes to release their flavors.
- Pour in the chopped tomatoes and vegetable broth. Add the bay leaf and thyme. Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Remove the bay leaf, season with salt and black pepper, and garnish with fresh parsley. Serve hot and enjoy!
Notes
- This soup tastes even better the next day as the flavors deepen.
- Feel free to swap or add vegetables based on what you have on hand.
- Add cooked beans, lentils, or chickpeas for extra protein.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International