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Homemade Vegan Vegetable 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
Cook Time 30 minutes
Servings: 6 Servings
Course: Main Course, Soup
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition

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)

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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