Hearty Vegetable Soup
This nourishing vegetable soup combines fresh, colorful vegetables with aromatic herbs for a comforting, wholesome meal that’s perfect year-round. Each spoonful delivers a medley of flavors and textures in a light yet satisfying broth.
Why You’ll Love This Recipe
This vegetable soup is the ultimate comfort food that doesn’t sacrifice nutrition. It’s incredibly versatile—perfect for using up vegetables in your fridge or adapting to seasonal produce. The soup comes together in just 40 minutes, making it ideal for busy weeknights. It’s naturally vegan if you use vegetable broth and olive oil only, gluten-free, and packed with nutrients. The balance of herbs, vegetables, and that finishing touch of lemon creates a depth of flavor that makes this simple soup truly special. Whether you’re feeding a family, meal prepping for the week, or nursing a cold, this soup delivers both comfort and nourishment in every bowl.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil provides a flavorful base for sautéing the vegetables, adding a subtle fruity note and healthy fats to the soup.
Ghee or unsalted butter brings richness and depth to the broth, creating a more luxurious mouthfeel than oil alone.
Leeks offer a milder, sweeter flavor than regular onions, adding complexity and a gentle aromatic foundation to the soup.
Carrots contribute natural sweetness, vibrant color, and a substantial texture that holds up well during cooking.
Parsnips add a slightly sweet, earthy flavor that complements the carrots while providing additional texture and nutritional benefits.
Celery introduces a savory note and slight crunch that balances the sweeter root vegetables in the mix.
Red potatoes give the soup substance and heartiness, helping to make it more filling while their waxy texture ensures they maintain their shape during cooking.
Dried parsley and Italian seasoning infuse the broth with herbal notes that develop during simmering, creating a well-rounded flavor profile.
Garlic adds essential aromatic depth and a subtle pungency that elevates all the other flavors in the soup.
Whole tomatoes bring acidity and umami to balance the sweetness of the root vegetables, while adding beautiful flecks of color.
Vegetable broth or chicken broth forms the foundation of the soup, providing depth and bringing all the flavors together.
Peas introduce a pop of color, sweetness, and fresh texture when added at the end of cooking.
Kale contributes a nutritional boost, slight bitterness that balances the soup’s flavors, and beautiful deep green color.
Fresh parsley brightens the finished soup with its clean, herbal flavor and vibrant green appearance.
Lemon juice, added just before serving, cuts through the richness and awakens all the flavors with its bright acidity.
Directions
- Begin by prepping all your ingredients and having them ready for use.
- Place a medium-large soup pot over medium-high heat. Add ghee or butter and olive oil. Once melted, add leeks, carrots, parsnips, celery, and diced potatoes, along with a pinch of salt and pepper. Cook for about 3-4 minutes until the vegetables become slightly translucent.
- Add the Italian seasoning, dried parsley, and garlic. Stir to incorporate.
- Add diced tomatoes followed by vegetable or chicken stock. Bring to a boil. Once boiling, reduce the heat and allow the soup to gently simmer for 15 minutes, or until vegetables are tender but still have a slight bite.
- Turn off the heat and stir in peas, kale, chopped parsley, and a squeeze of lemon. Taste for seasoning and adjust salt or pepper as needed.
- Serve hot, and enjoy!
Servings and Timing
This recipe makes 6 generous servings, perfect for feeding a family or meal prepping for the week. Each serving contains approximately 244 calories.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
Mediterranean Vegetable Soup: Add a can of drained and rinsed white beans, substitute the kale with spinach, and add a teaspoon of dried oregano. Finish with a sprinkle of crumbled feta cheese.
Asian-Inspired Variation: Swap Italian seasoning for 1 tablespoon of grated ginger and 1 teaspoon of five-spice powder. Add sliced mushrooms, bok choy instead of kale, and finish with a drizzle of sesame oil and soy sauce instead of lemon.
Summer Garden Soup: In summer months, replace parsnips with zucchini, add fresh corn kernels, and use fresh tomatoes instead of canned. Add basil instead of parsley at the end.
Hearty Winter Version: Add 1/2 cup of barley or farro with the broth (you may need to add extra liquid and cooking time). Include root vegetables like turnips or rutabaga and finish with a dollop of pesto.
Spicy Variation: Add 1/2 teaspoon of red pepper flakes when sautéing the vegetables and stir in a tablespoon of tomato paste with the garlic for a deeper flavor and color.
Storage/Reheating
Refrigeration: Store cooled soup in airtight containers in the refrigerator for up to 5 days. The flavor often improves after a day as the ingredients have time to meld.
Freezing: This soup freezes beautifully for up to 3 months. Portion into freezer-safe containers, leaving about an inch of headspace for expansion. For best results, freeze before adding the peas, kale, and fresh herbs, then add those ingredients when reheating.
Reheating: Warm refrigerated soup on the stovetop over medium heat until hot throughout, stirring occasionally. For frozen soup, thaw overnight in the refrigerator or use the defrost setting on your microwave before reheating. Add a splash of broth if the soup has thickened too much during storage.
Refreshing: When reheating, you may want to add a fresh squeeze of lemon juice and a sprinkle of fresh herbs to brighten the flavors again. If the vegetables have softened too much, you can add some fresh diced vegetables during reheating for added texture.
FAQs
Can I use frozen vegetables for this soup?
Yes, frozen vegetables work well in this recipe and can be a time-saver. Add them directly to the soup without thawing, but be aware that cooking times may need to be adjusted slightly as frozen vegetables typically cook faster than fresh.
How can I make this soup more filling?
To make this soup more substantial, add protein sources like beans (cannellini or kidney), lentils, or small pasta shapes like ditalini or orzo. You could also serve it with crusty bread or a sandwich on the side.
Is this soup vegan?
The recipe can easily be made vegan by using only olive oil (omitting the ghee/butter) and choosing vegetable broth instead of chicken broth. All other ingredients are plant-based.
My soup seems too thin. How can I thicken it?
If you prefer a thicker consistency, you have several options. You can purée a portion of the soup and return it to the pot, mash some of the potatoes against the side of the pot, or create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering soup.
Can I make this soup in a slow cooker?
Absolutely! Sauté the leeks, carrots, parsnips, celery, and potatoes as directed, then transfer everything to a slow cooker along with the remaining ingredients except the peas, kale, parsley, and lemon. Cook on low for 6-8 hours or high for 3-4 hours, then add the remaining ingredients just before serving.
What can I substitute for kale if I don’t like it?
You can replace kale with spinach, Swiss chard, collard greens, or cabbage. If using spinach or chard, add them in the last minute of cooking as they wilt very quickly.
Why add the peas and kale at the end?
Adding these ingredients at the end preserves their bright color, texture, and nutritional value. Delicate greens and peas can become mushy and lose their vibrant color if cooked too long.
Can I double this recipe?
Yes, this recipe doubles well. Just ensure you have a pot large enough to accommodate all the ingredients, and be aware that a larger volume may take slightly longer to come to a boil.
How long does the prep really take if I’m not a skilled chopper?
If you’re not confident with knife skills, the prep could take closer to 30 minutes. To save time, look for pre-chopped vegetables at your grocery store or use a food processor to chop the vegetables quickly.
What’s the best way to serve this soup?
This soup is delicious on its own but can be elevated with toppings like grated Parmesan cheese, croutons, a drizzle of good olive oil, or fresh herbs. Serve with crusty bread or a simple side salad for a complete meal.
Conclusion
This vegetable soup is more than just a recipe—it’s a versatile foundation that welcomes adaptation based on what’s in your pantry or what’s in season. The balanced combination of aromatic leeks, sweet root vegetables, hearty potatoes, and vibrant greens creates a soup that’s both nutritious and deeply satisfying. The finishing touches of fresh herbs and lemon juice elevate it from good to exceptional, brightening all the flavors and making each spoonful a delight. Whether you’re seeking comfort on a cold day, looking to incorporate more vegetables into your diet, or simply want a wholesome meal that doesn’t require hours in the kitchen, this soup delivers. Make it once following the recipe, then feel free to make it your own—that’s the true beauty of a great vegetable soup.
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Hearty Vegetable Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A hearty and healthy vegetable soup loaded with fresh vegetables and a light seasoning, perfect for a comforting meal.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons ghee or unsalted butter
- 2 leeks (white part only), quartered and sliced thinly
- 3 carrots, peeled and diced small
- 3 parsnips, peeled and diced small
- 3 celery ribs, diced small
- 2 small red potatoes, peeled and diced small
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 4 cloves garlic, pressed through garlic press
- 1 (14.5 ounce) can whole tomatoes, drained, seeded, and finely diced
- 6 cups vegetable broth or chicken broth
- 1 cup peas
- 1 cup kale, chopped
- 1 tablespoon chopped fresh parsley
- Small squeeze of lemon
Instructions
- Begin by prepping all your ingredients and having them ready for use.
- Place a medium-large soup pot over medium-high heat. Add ghee or butter and olive oil. Once melted, add leeks, carrots, parsnips, celery, and diced potatoes, along with a pinch of salt and pepper. Cook for about 3-4 minutes until the vegetables become slightly translucent.
- Add the Italian seasoning, dried parsley, and garlic. Stir to incorporate.
- Add diced tomatoes followed by vegetable or chicken stock. Bring to a boil. Once boiling, reduce the heat and allow the soup to gently simmer for 15 minutes, or until vegetables are tender but still have a slight bite.
- Turn off the heat and stir in peas, kale, chopped parsley, and a squeeze of lemon. Taste for seasoning and adjust salt or pepper as needed.
- Serve hot, and enjoy!
Notes
- This soup is versatile and can be customized with your favorite vegetables or herbs.
- For a vegan version, use olive oil instead of butter or ghee and ensure the broth is vegetable-based.
- Feel free to adjust the seasoning and lemon to your taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 244 kcal
