Homemade Vegan Vegetable Soup Recipe

Homemade Vegan Vegetable Soup

I think that sometimes, the best meals come from the simplest ingredients that we don’t think much about. This my vegan vegetable soup is a perfect example of that. All you need is just a few fresh veggies, a good pot, and about 45 minutes of easy cooking.

I usually make this soup when I want something warm but don’t want to eat any of the usual vegan meals. It’s a quick vegan soup, and like I said earlier, requires ingredients that are easily accessible to us.

Like many other vegan recipes, you can actually substitute quite a lot of the ingredients with their alternatives, and you’d very likely arrive at a very similar result, so you don’t have to be strict with the ingredient choices. Remember, the goal is to make something that would be comforting and satisfying for you.

While you can have this soup by itself and still feel satisfied, it could be better enjoyed with a slice of bread or whatever you typically eat your soup with.

Let’s get into the actual recipe for this vegan soup.

Homemade Vegan Vegetable Soup Recipe

My simplest easy-to-follow homemade vegan vegetable soup recipe. If you've been wanting to try soe unique but satisfying vegan vegetable soup, then this recipe is what you need.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 6 Servings

Course: Main Course, Soup

Cuisine: American

Calories: 160

Ingredients Equipment Method Nutrition

Ingredients

  

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• 2 tbsp olive oil or avocado oil
• 1 medium onion chopped
• 3 garlic cloves minced
• 3 medium carrots sliced
• 2 celery stalks chopped
• 1 medium zucchini diced
• 1 medium potato diced
• 1 cup green beans trimmed and cut into 1-inch pieces
• 1 cup corn kernels fresh or frozen
• 1 can 14.5 oz diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1 tsp dried basil
• ½ tsp smoked paprika
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• ½ lemon juiced, this is optional and for brightness
• Fresh parsley chopped (for garnish)

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Knife
• Cutting board
• Ladle

Method

 

Saute Aromatics:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook for about 2–3 minutes until fragrant and translucent.

Add Base Vegetables:

1. Stir in carrots, celery, zucchini, and potatoes. Cook for 5 minutes, allowing the vegetables to soften slightly.

Simmer:

1. Add diced tomatoes (with their juice), vegetable broth, green beans, corn, thyme, basil, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and let simmer for about 20–25 minutes, or until the vegetables are tender.

Add Greens:

1. Stir in chopped kale or spinach. Let cook for another 3–5 minutes until wilted.

Finish & Serve:

1. Add lemon juice to brighten the flavor. Taste and adjust seasoning if needed.

Garnish:

1. Ladle soup into bowls and sprinkle with fresh parsley before serving.

Nutrition

Calories: 160kcal

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