Description
A hot and comforting vegetable soup packed with vibrant veggies and herbs, simmered to tender perfection in a rich vegetable broth, perfect for a healthy and cozy meal.
Ingredients
Scale
Vegetables and Herbs
- 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
- 4 cloves garlic, pressed through garlic press
- 1 cup peas
- 1 cup kale, chopped
- 1 tablespoon chopped fresh parsley
Liquids and Fats
- 3 tablespoons olive oil
- 2 tablespoons ghee or unsalted butter
- 6 cups vegetable broth or chicken broth
- 1 small squeeze of lemon juice
- 1 (14.5 ounce) can whole tomatoes, drained, seeded, and finely diced
Seasonings
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
Instructions
- Prepare ingredients: Gather and prep all ingredients according to the list, including chopping vegetables and pressing garlic, so they are ready for cooking.
- Sauté vegetables: Heat a medium-large soup pot over medium-high heat and add ghee or butter with olive oil. Once melted, add leeks, carrots, parsnips, celery, and diced potatoes along with salt and black pepper. Cook for 3-4 minutes until vegetables begin to soften and become slightly translucent.
- Add seasonings and garlic: Stir in Italian seasoning, dried parsley, and pressed garlic, making sure they combine evenly with the sautéed veggies.
- Add tomatoes and broth: Incorporate the finely diced tomatoes, then pour in the vegetable or chicken broth. Bring the mixture to a boil over high heat.
- Simmer soup: Once boiling, reduce heat to low and cover the pot. Let the soup gently simmer for 15 minutes or until vegetables are tender but still have a slight bite.
- Finish and serve: Turn off heat and stir in peas, kale, fresh parsley, and a small squeeze of lemon juice. Adjust salt and pepper to taste before serving the soup hot.
Notes
- Use ghee for a richer flavor or unsalted butter for a milder taste.
- Vegetable broth keeps the soup vegan; chicken broth is suitable for non-vegetarians.
- Add more lemon juice for extra brightness if desired.
- For a thicker soup, blend a portion and mix back into the pot.
- This soup stores well and flavors improve after a day in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 244 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 10 mg
