Vegetable Soup Recipe
This recipe is organic, vegan, and gluten-free.
Equipment
Ingredients
- 4-5 cups organic soup stock adjustable and/or 1 or 2 boxes organic veggie broth (Pacific, Imagine, etc.).
- 1/2 cup organic carrots.
- 1/2 cup organic onions.
- 1/2 cup organic celery.
- 3/4 cup diced unpeeled organic potatoes.
- 1 cup organic kale.
- 1 cup organic spinach.
- 3/4 cup organic leeks.
- 1 cup organic chard or other leafy greens.
- 3/4 cup organic baby peas.
- 3/4 cup organic corn kernels.
- ½ cup chopped organic tomato.
- 1 cup cooked organic beans kidney, black, your faves.
- 1 cup optional organic extra-firm tofu, vegan chorizo, or vegan ‘meat’ substitute.
- ½ cup fresh organic parsley andor cilantro.
- 2 tablespoons chopped organic garlic.
- 1/3 cup nutritional yeast.
- ¼ cup Bragg Amino Acids.
- 2 tablespoons organic extra-virgin olive oil.
- 1 tablespoon organic Italian herbs.
- 1 tablespoon mixed rosemary sage, and thyme.
- 1 tablespoon Himalayan/Celtic salt and ground organic pepper to taste.
- 2 organic bay leaves.
- ½ teaspoon organic stevia.
- Organic vegan croutons.
- Other additions that make this vegetable soup recipe spicy include turmeric, curry, cayenne, garam masala, coriander, etc.
- To make it creamy add either Vegenaise, vegan cheese, coconut cream, or vegan cream cheese.
Instructions
- Pick and prep your favorite vegetables.
- If you’re using tofu or vegan ‘meat’ substitutes, pan fry in organic oil until crisp and firm, seasoning directly, then set aside, saving the oil.
- Bring liquid to a boil in soup pot.
- Add all ingredients except leafy greens, nutritional yeast, beans, Bragg, and obviously croutons.
- Reduce heat to medium and cook until veggies are tender but firm, about 15-20 minutes. Watch the potatoes closely, lightly piercing with a fork because they’re easily overcooked. Best practice, though, is to cook them in advance, cool them, and then add. It ramps prebiotics for your gut. I also don’t peel them because a lot of the nutrients and fiber are in the peels.
- Remove soup from heat.
- Remove bay leaves.
- Add the rest of the ingredients, using a spatula to capture the oil and herbs in the saute pan.
- Sample and adjust to taste.
- Stir and serve, topping with croutons, vegan bacun-bits, faux parmesan, etc.
Notes
I always add nutritional yeast to this soup recipe. It ramps nutrients, boosts flavor, and slightly thickens.
If you're not into chunky and prefer a smoother soup, just blend a portion and add it back in.
More details in blog post.
Nutrition
Calories: 45kcal
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