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Vegetable Soup

Vegetable Soup

Warm up with this delightful Vegetable Soup, a nourishing and flavorful dish that brings comfort to any meal. Packed with an array of fresh vegetables and aromatic herbs, this soup is not only easy to make but also highly customizable, allowing you to incorporate seasonal produce or leftovers. Ready in just 40 minutes, it’s perfect for busy weeknights or as a light meal throughout the year. Plus, this soup freezes beautifully, making it an excellent option for meal prep. Each bowl is a burst of flavor and nutrition, ideal for anyone looking to enjoy wholesome goodness.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 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
  • Black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon Italian seasoning
  • 4 cloves garlic, pressed through garlic press
  • 1 (14.5 ounce) can whole tomatoes, drained and seeded, and finely diced
  • 6 cups vegetable broth or chicken broth
  • 1 cup peas
  • 1 cup kale, chopped
  • 1 tablespoon chopped fresh parsley
  • Small squeeze of lemon

Instructions

  1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
  2. Place a medium-large soup pot over medium-high heat. Add in the ghee or butter along with the olive oil. Once melted together, add in the leeks, carrots, parsnips, celery, and diced potatoes. Season with a pinch of salt and black pepper. Cook these together for about 3-4 minutes until they begin to become slightly translucent.
  3. Stir in the Italian seasoning and dried parsley along with the garlic until well incorporated.
  4. Add the diced tomatoes followed by the vegetable or chicken stock. Bring the mixture to a boil. Once boiling, reduce heat so that the soup is gently simmering. Cover and cook for 15 minutes or until vegetables are tender yet still have a slight bite.
  5. Turn off the heat. Stir in the peas, kale, chopped parsley, and a small squeeze of lemon. Taste before serving to see if any additional salt/pepper is needed.
  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (about 2 cups)
  • Calories: 244
  • Sugar: 7g
  • Sodium: 660mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 8g
  • Protein: 6g
  • Cholesterol: 15mg

Keywords: Feel free to customize your vegetable choices based on preference or what you have on hand—zucchini or bell peppers can be fantastic additions! For a thicker consistency, blend part of the soup before serving.