Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 ½ cups / 225g)
  • 2 carrots, peeled and chopped (about 1 cup / 120g)
  • 2 celery stalks, chopped (about ¾ cup / 100g)
  • 2 cloves garlic, minced
  • 8 cups vegetable broth (2 litres)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup green beans, trimmed and chopped (100g)
  • 1 cup corn kernels, fresh or frozen (150g)
  • 1 cup chopped zucchini (120g)
  • 1 cup chopped potato (peeled or unpeeled, your call!) (150g)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)
  • Splash of lemon juice (optional, for brightening)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Pour in vegetable broth and add diced tomatoes, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Add green beans, corn, zucchini, and potato to the pot. Simmer until vegetables are tender, about 15-20 minutes. Check potato softness.
  4. Remove bay leaf. Season with salt and pepper to taste. Add a splash of lemon juice if desired.
  5. Ladle soup into bowls and garnish with fresh parsley, if using. This is the best vegan vegetable soup ever.