Description
A simple and hearty vegan soup packed with vegetables and flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups spinach or kale
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic, zucchini, and bell pepper. Cook for 5 minutes.
- Add diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in spinach or kale and cook for another 5 minutes.
- Serve hot.
Notes
- Feel free to add any vegetables you have on hand.
- This soup freezes well for later use.
- Adjust seasoning to your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan soup recipes