Description
This hot and comforting vegetable soup is a cozy bowl full of healthy, vibrant vegetables simmered in a rich herb-infused broth, perfect for a nourishing and flavorful meal.
Ingredients
Scale
Base and Vegetables
- 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
Seasonings and Broth
- 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
Add-ins and Garnish
- 1 cup peas
- 1 cup kale, chopped
- 1 tablespoon chopped fresh parsley
- Small squeeze of lemon juice
Instructions
- Prepare Ingredients: Begin by gathering and prepping all of your ingredients according to the ingredient list to have them ready and organized for use.
- Sauté Vegetables: Place a medium-large soup pot over medium-high heat and add the ghee or butter and olive oil. Once melted together, add the leeks, carrots, parsnips, celery, and diced potatoes plus a pinch or two of salt and black pepper. Cook for about 4 minutes until the vegetables become slightly translucent.
- Add Seasonings: Stir in the Italian seasoning, dried parsley, and pressed garlic cloves until well incorporated with the vegetables.
- Add Tomatoes and Broth: Add the diced tomatoes to the pot, then pour in the vegetable or chicken broth. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to a gentle simmer, cover the pot, and let cook for 15 minutes until the vegetables are tender yet retain a slight bite.
- Finish Soup: Remove the pot from heat, stir in the peas, chopped kale, fresh parsley, and a small squeeze of lemon juice. Taste and season with additional salt and pepper as needed before serving.
Notes
- Use vegetable broth to keep it vegetarian or chicken broth for more richness.
- Adjust seasoning to taste, adding more herbs if desired.
- For a creamier texture, blend a portion of the soup before adding peas and kale.
- Leftovers store well refrigerated for up to 3 days and freeze well.
- To increase protein, add cooked beans or lentils.
Nutrition
- Serving Size: 1 serving
- Calories: 244 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 10 mg
