Vegetable Soup Recipe
This simple vegetable soup recipe is great for using up any veggies you have! It's a healthy, vegan meal that's perfect for chilly fall and winter days.
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Calories: 137kcal
Servings: 6
Equipment
- Sharp Knife
Ingredients
- 3 tablespoons olive oil
- 2 cups chopped onion 1 large
- 1 ½ cups chopped carrot 3 to 4 carrots
- 2 tablespoons tomato paste
- 1/2 teaspoon fine sea salt plus more to taste
- 4 teaspoons minced garlic 4 cloves
- 3/4 teaspoon ground fennel seed
- 1/2 teaspoon ground black pepper
- 1 ½ cups chopped celery 2 to 3 stalks
- 1/8 to 1/4 teaspoon crushed red pepper flakes optional for heat
- 1 15-ounce can diced tomatoes with their liquid
- 6 cups 1420ml stock or broth, see our veggie broth or chicken stock
- 2 cups chopped potato 2 medium
- 3 to 4 heaped cups chopped or shredded cabbage
- 2 bay leaves
- 1 cup frozen peas
- 1/2 teaspoon apple cider vinegar or fresh lemon juice optional
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and tomato paste. Cook, stirring often, until the veggies soften and the onions look clear, about 8 to 10 minutes.
- Add garlic, fennel, black pepper, 1/2 teaspoon of salt, and red pepper flakes. Stir and cook for one minute.
- Pour in the canned tomatoes (with their juices) and the broth.
- Add potatoes, cabbage, and bay leaves. Turn up the heat to bring the soup to a boil. Partially cover the pot, then reduce the heat to let it simmer gently.
- Simmer for 20 minutes, or until the potatoes and veggies are tender. Add the frozen peas and cook for another 5 minutes.
- Remove from heat and take out the bay leaves. Stir in cider vinegar or lemon juice. Taste and adjust with more salt, pepper, or vinegar if needed. Serve hot.
Nutrition
Calories: 137kcal | Carbohydrates: 20.3g | Protein: 3.2g | Fat: 5.7g | Saturated Fat: 0.8g | Sodium: 677.5mg | Fiber: 4.9g | Sugar: 7.5g