Hey friends, hope you’re having an awesome week! This week on #RecipeWednesday, I’m bringing you one of my go-to recipes to make when it starts getting to the fall season. This vegan vegetable soup is one of those easy recipes that is soothing, nourishing, and packed with flavor.
I make this recipe at least once a week in my own kitchen, with whatever veggies I have on hand. It’s easily made with cabbage, potato, leeks, different dark leafy greens, or squash. Whatever you have around will work! The tips and tricks are all about building flavor by adding layers of ingredients one at a time, caramelizing everything as you go, so you get the ultimate flavor.
1 red (or yellow) onion, diced
2 cloves of garlic, minced
1 TB extra virgin olive oil
3 stalks celery, diced
2 large carrots, diced
3 cups veggie broth or stock
1 large zucchini, cut into half moons
1 large tomato, cut into 1″ chunks
2 tsp of fresh thyme
1 tsp dried oregano
1 big pinch sea salt
1/4 tsp black pepper
cooked quinoa, sourdough, and a drizzle of olive oil to serve
Heat a pan on low heat. Add garlic and cook for 30 seconds. Add 1 TB olive oil and cook until fragrant, about 30 seconds to a minute. This creates your fragrant garlic oil, as we are starting to build flavor at this point with our layers!
Add chopped onion and stir to combine. Cook another minute.
Add carrot and celery and cook until slightly soft, about 3-5 minutes.
Add broth and spices, then tomato and zucchini. Cook for 15-20 minutes or until all the veggies are nicely softened. Remove from heat. Serve over quinoa with a side of your favorite fresh bread and a drizzle of olive oil on top.
Get the recipe:
For more healthy recipes like this one, check out my Healthy Cook: $5 Meals Ebook here!