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
