Hearty Harvest Vegan Vegetable Soup

Recipe Introduction

Ever get that craving for something warm and comforting? Something that just makes you feel all fuzzy inside? This vegan vegetable soup is exactly that! Honestly, this recipe is my go-to when I need a bit of a pick-me-up.

It’s packed with flavour and goodness!

What's the Deal With This Soup?

This hearty vegan soup is inspired by classic country garden soups. It’s brimming with fresh, seasonal vegetables. It hails from the idea of classic home cooking but revamps it with plant based goodness!

It's an easy vegan soup recipe . The soup takes about 55 minutes from start to finish. You will yield 6 servings .

Perfect for a light lunch or a cosy supper. This recipe is super easy and doesn’t need any fancy cooking skills, which is just the way I like it!

Benefits of a Bowlful

This healthy vegetable soup vegan option is packed with nutrients. It is also relatively low in calories, roughly 150-200 calories per serving .

Think of curling up with a bowl of this on a chilly evening. Perfect for those dark evenings when you want some comfort food vegan soup .

You know? This winter vegan soup feels like a warm hug. This recipe is special because it is adaptable!

Now, let's get into what you need. You will need: 2 tablespoons olive oil.

Ingredients & Equipment for Your New Favourite Vegan Vegetable Soup

Right then, let's get down to brass tacks, shall we? For this vegan vegetable soup recipe , you won't need a load of fancy bits and bobs.

It's all pretty straightforward, promise! I think you will love this easy vegan soup recipe .

Main Ingredients: Let's Get Specific

• Olive Oil: 2 tablespoons (30 ml) . Get a good quality one if you can.
• Onion: 1 large , chopped (about 1 ½ cups / 225g ). A regular yellow onion does the trick.
• Carrots: 2 , peeled and chopped (about 1 cup / 120g ). Make sure they are firm.
• Celery: 2 stalks , chopped (about ¾ cup / 100g ). Nice and crisp is what you want.
• Garlic: 2 cloves , minced. Fresh is always best, innit?
• Vegetable Broth: 8 cups (2 litres) . Low sodium is your friend here.
• Diced Tomatoes: 1 (14.5 ounce) can (400g) , undrained.
• Dried Thyme: 1 teaspoon .
• Dried Rosemary: ½ teaspoon .
• Bay Leaf: 1 . Don't forget to take it out before serving!
• Green Beans: 1 cup (100g) , trimmed and chopped.
• Corn Kernels: 1 cup (150g) , fresh or frozen. Frozen is perfect if it’s not corn season.
• Zucchini: 1 cup (120g) , chopped.
• Potato: 1 cup (150g) , chopped (peeled or unpeeled).
• Salt and Pepper: To taste. Be generous.
• Fresh Parsley: Chopped, for garnish (optional).
• Lemon Juice: A splash (optional, for brightening).

Honestly, this healthy vegetable soup vegan recipe is so flexible.

Spice Up Your Life (Seasoning Notes)

Thyme and rosemary are a match made in heaven. They give a proper comforting flavour. A bay leaf adds depth.

Don't skip it! If you are feeling adventurous, add a pinch of red pepper flakes. For extra flavour, a dash of balsamic vinegar will do wonders.

You can substitute rosemary with oregano if you're in a pinch.

Bare Bones Equipment Needed

• Large Soup Pot or Dutch Oven: This is your main player.
• Cutting Board: For all that chopping.
• Chef's Knife: A good sharp one makes life easier.
• Measuring Cups and Spoons: For accuracy.
  • If you don't have a fancy pot, use your biggest saucepan. Works a treat!

That's all there is to it. This recipe is a great plant based vegetable soup option. Not too taxing, is it? Time to get cooking.

Hearty Harvest: Your Go-To Vegan Vegetable Soup Recipe

Fancy a bowl of sunshine? This vegan vegetable soup recipe is it! Honestly, nothing beats a good homemade vegan vegetable soup , especially when it’s chilly.

It's easy , healthy , and tastes like a proper hug. This recipe is my family's favourite. Let's get cracking, shall we?

Prep Like a Pro: Mise en Place Magic

First things first: chop your veggies. We're talking 1 large onion, 2 carrots, and 2 celery stalks. Dice them up nicely.

Mince 2 cloves of garlic too. Get it all prepped. Measure out 8 cups of vegetable broth. Open a can of diced tomatoes.

Have everything ready, like they do on the telly. It makes cooking so much easier!

step-by-step: Soup Making Simplicity

Here's how to nail this hearty vegan soup :

1. Heat 2 tablespoons of olive oil in a big pot. Sauté the onion, carrots, and celery for 5- 7 minutes . They should soften nicely.
2. Chuck in the minced garlic and cook for another minute until it smells amazing.
3. Pour in the 8 cups of vegetable broth. Add the diced tomatoes. Stir in 1 teaspoon dried thyme, ½ teaspoon dried rosemary, and 1 bay leaf.
4. Bring it to a boil, then turn down the heat and let it simmer for 10 minutes .
5. Add 1 cup each of green beans, corn, zucchini, and chopped potato. Simmer for 15- 20 minutes , until the veggies are tender. Poke the potatoes to check!
6. Take out the bay leaf. Season with salt and pepper to taste. Maybe a splash of lemon juice if you're feeling fancy.
7. Ladle into bowls and garnish with parsley.

Pro Tips for Soup Supremacy

• Don't skip the sautéing. It builds the flavour.
• Taste as you go! Seasoning is everything.
• This comfort food vegan soup tastes even better the next day. Make a big batch!

I made this plant based vegetable soup last winter when I had a cold. Honestly, it was a game changer.

This winter vegan soup is full of goodness. It is the best medicine ever! My friend always said it's the best easy vegan soup recipe she's ever tasted.

Recipe Notes

Right, so you've got the gist of this hearty vegan vegetable soup recipe . But hold on a sec, there's more to this than meets the eye! Honestly, these little tweaks can make all the difference.

Trust me, I've been there, done that!

Serving it Up Right

Think about how you want to dish up your comfort food vegan soup . Plating makes a difference! I love serving it in a rustic bowl, topped with fresh parsley.

It looks fancy.

Why not pair it with a slice of toasted sourdough? Or even a vegan grilled cheese sandwich for proper comfort food vibes. A light side salad? Spot on!

Storing Like a Pro

Got leftovers? No worries! This plant based vegetable soup keeps well. Chuck it in the fridge for up to 3-4 days in an airtight container.

Fancy freezing it? Absolutely! Portion it into freezer safe containers. It'll be good for up to 3 months . To reheat, just thaw it overnight and warm it up on the hob. Simples!

Mix it Up, Mate!

Want to change things up? Of course you do. Add a pinch of red pepper flakes for a kick. Or stir in a can of coconut milk for a creamy soup.

Fancy a seasonal vegetable soup vegan ? Use what you have in your garden! Swapping veggies is super easy. I once chucked in some butternut squash. It was delicious.

Nutrition lowdown

Each serving of this easy vegan soup recipe is packed with goodness. It is about 150-200 calories , 5-7g protein , 5-7g fat , 20-25g carbohydrates and 5-7g fiber .

Loads of fiber and vitamins. It's a healthy vegetable soup vegan option.

Honestly, give this winter vegan soup a go. It's simple to make and seriously satisfying. Don't be afraid to experiment with the recipe and make it your own. Happy cooking, my friend!