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–+ servings
2 bowls of vegetable soup

Vegan Vegetable Soup

Author: Melanie McDonald
4.91 from 10 votes
Vegan Vegetable Soup. Because everyone needs a great tasting, basic, budget-friendly, quick, clean-out the fridge-type soup recipe to turn to from time to time.
PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 35 minutes
Servings: 6 servings

Ingredients
  

  • 1 tablespoon olive oil , use a drop of water instead to make oil-free
  • 2 medium onions , diced
  • 3 medium carrots , diced
  • 2 sticks celery , diced
  • 5 cloves garlic , minced
  • 4 to 5 medium potatoes , cubed
  • 5 cups (1200 ml) vegetable stock
  • 1 tablespoon Italian seasoning , or Herbes de Provence ( or similar mixed herb blend)
  • 1 bay leaf
  • 1½ teaspoons fine sea salt
  • ¾ teaspoon freshly ground black pepper
  • juice of 1 small lemon , or 1 tablespoon of apple cider vinegar

OPTIONAL

  • Up to 3 cups seasonal vegetables, chopped greens, canned or frozen vegetables

INSTRUCTIONS
 

  • To a large soup pot add the oil. Heat over medium heat, then add the onion, carrots, and celery. Cook for about 6 minutes until fragrant and the onion is translucent.
  • Add the garlic and cook for one more minute then add everything else except the lemon juice. If using optional seasonal veggies, only add them now if they are sturdier vegetables that need a lot of cooking like squash and sweet potato. Leave canned, frozen, and more delicate vegetables like peas, greens, corn, and asparagus until near the end.
  • Give it a good stir and bring it to a simmer. Keep simmering gently for about 20 to 25 minutes until the potato and carrots are tender. The time will vary slightly depending on how large/small the vegetable pieces are cut.
  • Turn off the heat and with an immersion blender straight in the pot, give it 3 or 4 short blasts to partially blend and thicken the soup. If you don't have an immersion blender, scoop out 2 or 3 cups and blend in a regular blender then add back to the pot. If you prefer a brothier soup skip this part. 
  • Squeeze in the lemon juice, give it a good stir and serve immediately.

NOTES

For Instant Pot or Slow Cooker instructions see the FAQs. =
Leftovers can be refrigerated for up to 5 days or frozen for 3 months. 

NUTRITION

Serving: 1of 6 servings | Calories: 135kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 1404mg | Potassium: 580mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5607IU | Vitamin C: 32mg | Calcium: 57mg | Iron: 2mg
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