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Vegetable Soup


  • Author: Vicky & Ruth
  • Total Time: 1 hour 50 minutes
  • Yield: 20 cups 1x

Description

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.


Ingredients

Scale
  • 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 cupsSee Note 1
  • 2 medium zucchini, diced (about 2 cups)
  • 1 large yellow squash, diced (about 2 cups)
  • 1 cup chopped fresh cilantro

Instructions

  1.  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.
  2. 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)
  3. Add 6 cups of water, bring to a boil and simmer, covered, for 20 minutes
  4. 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)
  5. Add the chopped cilantro, turn off the heat and let it sit covered

Notes

  1. Peeled and cut butternut squash can be found in the produce section of most supermarkets.
  2. If you have the time to simmer the soup for longer than an hour, it will yield a more flavorful soup
  • Prep Time: 20
  • Cook Time: 90
  • Category: soup
  • Method: stovetop
  • Cuisine: vegan

Nutrition

  • 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

Keywords: soup, how to make vegetable soup, what vegetables in vegetable soup, vegan

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