Updated: Nov 29, 2021
Warm yourself up on a cold day with this amazing and delicious vegetable soup!
You don't need any fancy kitchen gadgets or ingredients that are difficult to find. This recipe is straight forward and so easy to make. Considering I am the only vegan eater in my family, this recipe was a hit! Everyone loved it and came back for seconds, thirds, fourths...you get the picture.
My goal when helping my clients transition to a more plant-based lifestyle is not to take their favorite foods away. It is to slowly incorporate more plants and crowd out the other ingredients that may not be so life giving. It's really that simple. I love creating recipes that I can share with you that are not only healthy, but delicious, so your taste buds and tummy are happy! It's a win win!
So without further ado...I present to you the BEST VEGAN/GF VEGGIE SOUP you've ever had!
2 Tablespoons olive or avocado oil
1 medium/large onion, chopped
2 carrots, chopped into ½-inch dice
4 ribs celery, thinly sliced
4 cloves garlic, minced
1 28 oz can diced tomatoes, undrained
6 1/2-7 cups organic low sodium vegetable broth
2-3 small red potatoes or Yukon Gold, cut into ½-inch dice
1 medium zucchini, cut into ½-inch dice
12 oz fresh green beans, chopped
1 cup packed spinach
1 cup frozen organic peas (optional)
2 cups frozen organic corn
2 bay leaves
1 teaspoon curry powder
3 teaspoons Italian seasoning
½-1 teaspoon sea salt
½ teaspoon ground pepper
1 Tablespoon lemon or lime juice
2 packed Tablespoons fresh dill, (if using dried, use less)
chopped fresh cilantro and parsley, for topping
Step 1: In a large pot, sauté onions, celery, garlic, and carrots. Season with salt and pepper.
Step 2: Stir in curry powder, Italian seasoning and bay leaves.
Step 3: Add tomatoes, potatoes, spinach, zucchini, green beans, peas, corn and broth. Bring to a boil. Lower heat to a simmer.
Step 4: Cover and simmer for 25-30 minutes. Then add a splash of lemon or lime juice. Remove bay leaves.
Step 5: Garnish with fresh cilantro and parsley.