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VEGETABLE SOUP-VEGAN

vicky schulte
Why Vegan Vegetable Soup is the Perfect Soup for Fall
Autumn is harvest season. Farmers’ markets are overflowing with root vegetables, hearty greens, and vibrant squash. Making a big pot of vegan vegetable soup isn’t just about feeding your body—it’s about connecting with the season.
As the evenings grow longer and the temperatures drop, this warming dish provides comfort, wellness, and a reminder that the simplest meals are often the most healing.
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients
  

  • 2 tbsp Vegetable broth (for sautéing)
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 2 stalks Celery, diced
  • 3 medium Carrots, sliced
  • 1 medium Zucchini, diced
  • 1 Large Potato, diced
  • 1 cup Green beans, trimmed and cut into 1 inch pieces
  • 1 can (14.5 oz) diced tomatoes (low sodium)
  • 6 cups Vegetable broth
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 2 ea Bay leaves
  • 1 1/2 cups Chopped Spinach or Kale
  • 1 cup Frozen peas
  • 1 tsp Pepper & Salt to taste
  • 1 bunch Chopped Parsley for garnish

Instructions
 

  • Heat a large soup pot over medium heat. Add a splash of vegetable broth.
  • Sauté onion, garlic, carrots, and celery for about 5 minutes until softened.
    saute onion, garlic and carrots
  • Add zucchini, potato, and green beans. Stir to combine.
  • Stir in diced tomatoes, vegetable broth, thyme, oregano, smoked paprika, and bay leaves.
  • Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until vegetables are tender.
  • Add kale and peas in the last 5 minutes of cooking.
  • Season with salt and black pepper to taste.
  • Remove bay leaves and garnish with fresh parsley or basil.