1. Can I substitute the vegetable broth with chicken broth?

Yes, you can substitute vegetable broth with chicken broth if you prefer. However, using vegetable broth keeps the soup vegetarian and offers a lighter, plant-based flavor profile. Both options will add richness to the soup.

2. How can I make this Healing Vegetable Soup spicier?

If you prefer a bit of heat, add a pinch of cayenne pepper, smoked paprika, or chili flakes to the soup while it simmers. For a more intense spicy flavor, finely chop a fresh chili and add it to the sautéed aromatics at the beginning.

3. How long will leftovers last, and can I freeze this soup?

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. This soup also freezes wonderfully! You can freeze it for up to 3 months. Simply reheat it on the stove for the best taste and texture.

4. Can I add other vegetables to the soup?

Absolutely! This Healing Vegetable Soup is very versatile. Feel free to add any vegetables you have on hand, such as zucchini, peas, or bell peppers. Leeks, parsnips, or even butternut squash are great additions too.

Healing Vegetable Soup: Easy, Healthy & Delicious

Name: Healing Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 2 carrots, chopped; 2 celery stalks, chopped; 1 onion, chopped; 2 cloves garlic, minced; 2 medium potatoes, chopped; 2 tomatoes, chopped; 4 cups vegetable broth; 2 cups spinach or kale, chopped; 1 tsp dried thyme; 2 bay leaves; Salt to taste; Pepper to taste

Description

Healing Vegetable Soup is the ultimate comfort dish, perfect for a chilly day or when you’re feeling under the weather. This vibrant soup combines fresh vegetables in a flavorful, nutrient-packed broth that will nourish both your body and soul. It’s easy to make, healthy, and customizable to suit your taste.

Ingredients

Scale

2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2 cloves garlic, minced
2 medium potatoes, chopped
2 tomatoes, chopped
4 cups vegetable broth
2 cups spinach or kale, chopped
1 tsp dried thyme
2 bay leaves
Salt to taste
Pepper to taste

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Instructions

Prep the vegetables: chop the carrots, celery, onions, garlic, and potatoes into bite-sized pieces.
Sauté the aromatics: In a large pot, heat a little oil over medium heat. Add the onions and garlic, sautéing until softened and fragrant.
Add the vegetables: Toss in the carrots, celery, and potatoes. Stir for a couple of minutes.
Pour in the broth: Add the vegetable broth, tomatoes, herbs, salt, and pepper. Stir to combine and bring the soup to a simmer.
Simmer the soup: Let it simmer on low heat for 20-30 minutes, or until the vegetables are tender.
Finish with greens: Add the spinach or kale and cook for an additional 5-10 minutes until the greens are wilted.
Taste and adjust seasoning: Taste the soup and adjust salt, pepper, or herbs as necessary.
Serve and enjoy: Ladle the soup into bowls and serve warm.

Notes

This soup can be made ahead of time and stored in the fridge for up to 3-4 days.
For extra protein, consider adding beans such as chickpeas or kidney beans.
Feel free to adjust the seasonings and vegetables based on what you have available or your personal preference.
This soup is naturally vegan, but you can add cheese or cream for extra richness if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 120 kcal
Sugar: 4g
Sodium: 150mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg