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.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife
- Cutting board
- Ladle
Ingredients
- 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)
Instructions
Saute Aromatics:
- 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:
- Stir in carrots, celery, zucchini, and potatoes. Cook for 5 minutes, allowing the vegetables to soften slightly.
Simmer:
- 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:
- Stir in chopped kale or spinach. Let cook for another 3–5 minutes until wilted.
Finish & Serve:
- Add lemon juice to brighten the flavor. Taste and adjust seasoning if needed.
Garnish:
- Ladle soup into bowls and sprinkle with fresh parsley before serving.
Nutrition
Calories: 160kcal
Tried this recipe?Let us know how it was!