This is our go-to hot, comforting, healing vegetable soup. Loaded with healthy vegetables and spices, it packs so much flavor that you don’t even need to use vegetable broth.
Tips on how to make the best vegetable soup:
- Make a large pot of soup, so you can do the work once, and enjoy it throughout the week!
- Caramelizing tomato paste is the secret to start building a fabulous vegetable soup.
- Always start your soup with onions, carrots, and celery.
- Use fresh vegetables. It’s totally worth the time it takes to peel and cut them. Frozen vegetables don’t pack as much flavor.
- Use a big variety of your favorite vegetables. The more veggies you add, the healthier the soup will be!
- Add spices for an extra punch of flavor. For this vegetable soup, we used sweet paprika, cumin, turmeric, coriander, black pepper.
- Add fresh or dried herbs for a tastier soup. Cilantro, parsley, basil, dill are great to use.
- Cook the hardest and crunchiest vegetables first, and add the rest of the veggies later. Check out our recipe for instructions.
- Bring out the sweetness of the veggies by adding sweet potatoes or butternut squash.
- Replace some of the water with diced or crushed tomatoes to obtain a more flavorful broth.
- Salt helps bring all the flavors together. You may add less than the amount we are adding, to suit your taste.
- If you are looking for a heartier soup, you can always add a handful of green, brown or red lentils and another handful or rice, pasta, quinoa or bulgur wheat. Check out our Moroccan Harira soup for inspiration
What vegetables to use in vegetable soup ?
The possibilities are endless! Here’s a list of some of the vegetables we like to use.
What are your favorite veggies to add to soup? Let us know in the comments below!
- Celery root
- Butternut squash
- Sweet potatoes
- Green Beans
- Yellow Squash
Other Healthy Soup Recipes You May Like
- Moroccan Harira Soup
- Quinoa and Kale Soup
- Wheat Berry and Chickpea Soup
- Immune Booster Vegan Ramen Bowl
- Coconut Carrot Ginger Soup
- Zucchini Sweet Potato Soup
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This is our go-to hot, comforting, healing vegetable soup, loaded with healthy vegetables and spices. It packs so much flavor that you don’t even need vegetable broth.
- 1 tbsp extra virgin olive oil
- 3 tbsp tomato paste
- 1/2 tps-1 tsp salt
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 red pepper flakes, more or less to taste (optional)
- 1/4 tsp ground black pepper (optional)
- 1 large onion, diced
- 2 cloves of garlic, grated or minced
- 2 celery stalks, diced
- 2 medium carrots, sliced
- 1 medium parsnip, diced (about 1 cup)
- 1–28 ounce can diced tomatoes
- 2 small sweet potatoes or one medium, peeled diced (about 2 cups)
- 1/2 small butternut squash, peeled and diced (about 2 cups) See Note 1
- 2 medium zucchini, diced (about 2 cups)
- 1 large yellow squash, diced (about 2 cups)
- 1 cup chopped fresh cilantro
- Heat the olive oil in a large soup pot. Add the tomato paste, salt and spices and stir well. Cook over medium-high heat for 3-4 minutes, stirring often.
- Add the onions, carrots, garlic, celery and parsnip. Cook for 5 minutes, stirring often (if you notice that veggies are starting to burn, just add 1/4 cup of water until the 5 minutes are up)
- Add 6 cups of water, bring to a boil and simmer, covered, for 20 minutes
- Add the diced tomatoes, sweet potatoes, butternut squash, zucchini and yellow squash. Bring to a boil and simmer, covered, for 45minutes to 1 hour minutes, or until the veggies are tender (See Note 2)
- Add the chopped cilantro, turn off the heat and let it sit covered
- Peeled and cut butternut squash can be found in the produce section of most supermarkets.
- If you have the time to simmer the soup for longer than an hour, it will yield a more flavorful soup
- Serving Size: 2 cups
- Calories: 89
- Sugar: 6.1
- Sodium: 196
- Fat: 1.9
- Saturated Fat: .3
- Unsaturated Fat: 1.4
- Trans Fat: 0
- Carbohydrates: 17.5
- Fiber: 4.2
- Protein: 2.4
- Cholesterol: 0