Description
This comforting vegetable soup is filled with vibrant, healthy vegetables simmered in a flavorful broth infused with herbs and a touch of lemon for brightness. Perfect for a cozy meal, this soup is hearty yet light and easy to prepare.
Ingredients
Scale
Base 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, peeled and diced small
- Salt
- Black pepper
Herbs and Seasonings
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 4 cloves garlic, pressed through garlic press
Liquids and Vegetables
- 1 (14.5 ounce) can whole tomatoes, drained and seeded, finely diced
- 6 cups vegetable broth or chicken broth
- 1 cup peas
- 1 cup kale, chopped
- 1 tablespoon chopped fresh parsley
- Small squeeze of lemon
Instructions
- Prepare Ingredients: Gather and prep all ingredients as listed, including washing, peeling, dicing, and chopping vegetables and herbs to have everything ready for cooking.
- Sauté Vegetables: Heat a medium-large soup pot over medium-high heat. Add ghee or butter and olive oil. Once melted, add leeks, carrots, parsnips, celery, diced potatoes, and season with a pinch of salt and black pepper. Cook for 3-4 minutes until vegetables begin to soften and become translucent.
- Add Seasonings and Garlic: Stir in Italian seasoning, dried parsley, and pressed garlic cloves to incorporate flavors evenly.
- Add Tomatoes and Broth: Add the diced canned tomatoes followed by the vegetable or chicken broth. Bring the mixture to a boil over high heat.
- Simmer Soup: Reduce heat to a gentle simmer, cover the pot, and cook for 15 minutes, or until the vegetables are tender but still slightly firm to the bite.
- Finish Soup: Turn off the heat and stir in the peas, chopped kale, fresh parsley, and a small squeeze of lemon juice. Taste and adjust salt and pepper as needed before serving.
Notes
- Use vegetable broth for a vegetarian version and chicken broth for a richer flavor.
- Ghee or unsalted butter can be substituted with all olive oil for a dairy-free option.
- Adjust the herbs and seasoning according to your preference, adding more garlic or fresh herbs if desired.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- For a creamier texture, blend a portion of the soup and mix it back in before serving.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 244 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 10 mg
