Vegan Vegetable Soup with Potatoes

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Introduction

Warm up with a hearty bowl of Vegan Vegetable Soup with Potatoes! This comforting and nutritious dish is packed with a colorful array of vegetables, tender potatoes, and fragrant herbs, making it perfect for a cozy dinner or a meal prep option. It’s simple to make, customizable, and full of flavor, providing a delicious way to get your daily servings of veggies. Enjoy this soup as a light meal on its own or pair it with crusty bread for a more filling option.

Ingredients Quantity

  • Olive oil: 2 tablespoons
  • Onion: 1 medium, chopped
  • Garlic: 3 cloves, minced
  • Carrots: 2 medium, diced
  • Celery stalks: 2, diced
  • Bell pepper: 1 medium, diced (any color)
  • Potatoes: 2 medium, peeled and diced
  • Zucchini: 1 medium, diced
  • Green beans: 1 cup (150g), trimmed and cut into 1-inch pieces
  • Diced tomatoes: 1 can (14.5 ounces or 400g), with juices
  • Vegetable broth: 4 cups (960ml)
  • Bay leaf: 1
  • Thyme: 1 teaspoon (dried) or 1 tablespoon (fresh)
  • Salt and pepper: to taste
  • Fresh parsley: 2 tablespoons, chopped (for garnish)

Optional Ingredients

  • Spinach or kale: 2 cups, chopped (added in the last few minutes)
  • Corn: 1 cup (fresh or frozen)
  • Peas: ½ cup (fresh or frozen)
  • Lemon juice: 1 tablespoon (for added brightness)

Instructions

  1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
  2. Add the Vegetables: Stir in the diced carrots, celery, and bell pepper. Cook for about 5 minutes, stirring occasionally.
  3. Add Potatoes and Broth: Add the diced potatoes, zucchini, green beans, and canned tomatoes (with their juices) to the pot. Pour in the vegetable broth, then add the bay leaf and thyme. Bring the mixture to a boil.
  4. Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20-25 minutes, or until the potatoes and vegetables are tender.
  5. Final Touches: If using spinach or kale, stir it in during the last 5 minutes of cooking. Remove the bay leaf and taste the soup, adjusting the seasoning with salt and pepper as needed. If desired, add lemon juice for brightness.
  6. Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Enjoy hot!

Tips for Success

  • Customize the Vegetables: Feel free to swap in or add any vegetables you like or have on hand. This soup is very versatile!
  • Make Ahead: This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Just cool it completely before transferring to airtight containers for freezing.

Recommendations

  • Serving Suggestions: Enjoy this soup with a slice of whole grain bread or a side salad for a complete meal.
  • Add Protein: For extra protein, consider adding canned beans (like chickpeas or kidney beans) to the soup during the last 10 minutes of cooking.

Enjoy this nourishing Vegan Vegetable Soup with Potatoes as a delightful way to warm up and fuel your body! 🥕🥔🍲

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