Vegan Whole-Food Plant-Based Vegetable Soup
A hearty and nourishing vegetable soup packed with wholesome ingredients, perfect for a fulfilling lunch.
This Vegan Whole-Food Plant-Based Vegetable Soup is a delightful way to enjoy a variety of vegetables in a single bowl.
With a rich blend of flavors and textures, this soup is not only comforting but also incredibly healthy and satisfying.
Perfect for meal prep or a quick lunch at home, you can easily whip it up in under an hour.
Discover more amazing vegan recipes at vegancooking.recipes!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to substitute any vegetables based on your preference or seasonal availability. For a spicier kick, add some red pepper flakes or a dash of hot sauce.
Tips & Notes
- •Make it a day in advance for the flavors to meld together even more.
- •Add a splash of lemon juice just before serving for a bright flavor boost.
Recipe Variations
- •Add lentils or chickpeas for extra protein.
- •Substitute sweet potatoes for the regular potatoes for a sweeter flavor.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave before serving.
Frequently Asked Questions
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring to an airtight container and store in the freezer for up to 3 months.
What can I serve with this soup?
This soup pairs beautifully with whole grain bread, a side salad, or over a bed of cooked quinoa for a more filling meal.
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A hearty and nourishing vegetable soup packed with wholesome ingredients, perfect for a fulfilling lunch.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. If you're following a whole-food, plant-based diet, you can skip the oil and use a splash of vegetable broth instead.
- 2
Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, until the vegetables are softened.
- 3
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- 4
Add the diced zucchini and bell pepper to the pot. Stir well and cook for an additional 5 minutes.
- 5
Pour in the diced tomatoes (with their juice) and the vegetable broth. Stir to combine.
- 6
Add the chopped kale, bay leaves, dried thyme, black pepper, and salt. Stir everything together.
- 7
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until all vegetables are tender.
- 8
Remove the bay leaves before serving. Taste and adjust seasoning if necessary.
- 9
Serve hot, optionally garnished with fresh herbs or a squeeze of lemon juice.
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