When the weather cools down, nothing warms the soul quite like a bowl of hearty vegetable soup. This recipe brings together a vibrant mix of fresh vegetables, flavorful herbs, and a hint of lemon to create a delicious and nutritious dish. Whether you’re looking for a comforting meal or a wholesome lunch option, this garden vegetable soup is a great way to enjoy nature’s bounty. It’s perfect for anyone seeking a healthy, yet satisfying meal that’s packed with flavor and nutrients.
Ingredients:
- 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 petite red potatoes, skin removed and cut into small cubes.
- Salt and black pepper, to taste
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 4 cloves of garlic, crushed or finely chopped.
- 1 (14.5 ounce) can whole tomatoes, drained, seeded, and finely diced
- 6 cups vegetable broth or chicken broth
- 1 cup peas (fresh or frozen)
- 1 cup kale, chopped
- 1 tablespoon fresh parsley, chopped
- Small squeeze of lemon juice (optional, for garnish)
Instructions:
- Sauté the Vegetables: Heat the olive oil and ghee (or butter) in a large pot over medium heat. Once the fats are hot, add the sliced leeks, carrots, parsnips, celery, and potatoes. Stir occasionally and cook for about 8-10 minutes, or until the vegetables start to soften.
- Add the Garlic and Seasonings: Add the pressed garlic to the pot and stir for about 1 minute, until fragrant. Then, sprinkle in the dried parsley and Italian seasoning, allowing the flavors to bloom in the warm oil and butter mixture.
- Incorporate the Tomatoes and Broth: Add the diced, drained tomatoes to the pot and stir them into the vegetable mixture. Pour in the vegetable broth (or chicken broth if preferred), and stir to combine. Cover the pot and let the soup simmer gently for 20-25 minutes, or until all the vegetables are tender.
- Add the Greens and Peas: Stir in the chopped kale and peas, allowing them to cook in the hot broth for an additional 5 minutes. The kale should wilt and soften, and the peas should become tender but still vibrant in color.
- Finish with Fresh Parsley and Lemon: Before serving, stir in the fresh parsley for a pop of color and brightness. If desired, squeeze a small amount of lemon juice over each bowl to enhance the flavors and provide a subtle tang.
- Serve and Enjoy: Ladle the soup into bowls and serve hot. Pair it with some crusty bread for a complete meal, or enjoy it on its own for a light, yet hearty dish.
Hearty Garden Vegetable Soup for Cozy Days
This hearty garden vegetable soup is a nutritious and flavorful dish that combinesfresh vegetables, savory herbs, and a touch of lemon. It’s a perfect meal forchilly days, offering warmth and nourishment in every bite. The combination ofleeks, carrots, parsnips, kale, and tomatoes creates a robust, comforting soupthat’s both healthy and satisfying.
Ingredients
- 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 skin removed and cut into small cubes.
- Salt and black pepper
- 1 teaspoon parsley
- 1 teaspoon Italian seasoning
- 4 cloves garlic crushed or finely chopped
- 1 (14.5) ounce can whole tomatoes drained, seeded, and finely diced
- 6 cups vegetable broth or chicken broth
- 1 cup peas fresh or frozen
- 1 cup kale chopped
- 1 ablespoon fresh parsley chopped
- 1 Small lemon juice squeeze optional, for garnish
Instructions
- Sauté the Vegetables: Heat the olive oil and ghee (or butter) in a large pot over medium heat. Once the fats are hot, add the sliced leeks, carrots, parsnips, celery, and potatoes. Stir occasionally and cook for about 8-10 minutes, or until the vegetables start to soften.
- Add the Garlic and Seasonings: Add the pressed garlic to the pot and stir for about 1 minute, until fragrant. Then, sprinkle in the dried parsley and Italian seasoning, allowing the flavors to bloom in the warm oil and butter mixture.
- Incorporate the Tomatoes and Broth: Add the diced, drained tomatoes to the pot and stir them into the vegetable mixture. Pour in the vegetable broth (or chicken broth if preferred), and stir to combine. Cover the pot and let the soup simmer gently for 20-25 minutes, or until all the vegetables are tender.
- Add the Greens and Peas: Stir in the chopped kale and peas, allowing them to cook in the hot broth for an additional 5 minutes. The kale should wilt and soften, and the peas should become tender but still vibrant in color.
- Finish with Fresh Parsley and Lemon: Before serving, stir in the fresh parsley for a pop of color and brightness. If desired, squeeze a small amount of lemon juice over each bowl to enhance the flavors and provide a subtle tang.
- Serve and Enjoy: Ladle the soup into bowls and serve hot. Pair it with some crusty bread for a complete meal, or enjoy it on its own for a light, yet hearty dish.
Conclusion:
This hearty vegetable soup is a wholesome and comforting dish that is not only delicious but also packed with nutrients. It’s an excellent way to enjoy a variety of vegetables in one meal, perfect for family dinners or meal prep. The combination of tender vegetables, rich broth, and fresh herbs makes every spoonful flavorful and satisfying. Plus, the hint of lemon adds a refreshing brightness that balances the richness of the soup. Enjoy it on chilly days for a warm and nourishing experience!