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The best Veggie Soup

This veggie soup is so easy to make and full of veggies and incredible flavour.

Ingredients

  • 3 tbsp Extra Virgin Olive Oil
  • 1 Medium, Red Onion, chopped
  • 3 Carrots, peeled, chopped
  • 2 Stalks Celery, washed, chopped
  • 6 cloves Garlic, diced
  • 2 cups your choice veggies green beans, zucchini, squash, bell peppers, sweet potatoes etc
  • 2 cups Greens spinach, kale, chard, beet, collard greens etc
  • 1 tbsp dried Oregano
  • 1 tbsp dried Basil
  • 1 tsp dried Thyme
  • 2 Bay Leaves
  • 1 tbsp Lemon juice optional
  • 4 cups Vegetable Broth more if needed, or add water to increase broth
  • Fresh Black Pepper
  • Fresh basil, oregano optional
  • 1/2 tsp Red pepper flakes optional
  • 2 cups Water optional, can use more broth instead

Instructions

  1. Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion, celery, and garlic. Stir well to combine. Add dried herbs and pinch of salt. Stir often until onion is translucent. ~5-8 mins

  2. Pour in broth, bay leaves (red pepper flakes if using) and black pepper.

  3. Add veggies (except greens), bring heat to a boil, then reduce to a gentle simmer.

  4. Add greens and continue to simmer until soft ~ 5 mins

  5. Just before serving, add a squeeze of fresh lemon juice. Garnish with fresh herbs and black pepper.

Recipe Notes

  • Storage: this soup keeps well in a sealed glass container in the fridge for up to 4 days. Will freeze well.