Very Veggie Soup Recipe

This hearty Very Veggie Soup is made with a nourishing blend of carrots, celery, potatoes, diced tomatoes, and leafy kale in a savory herb-infused broth. This recipe creates a comforting and wholesome meal that is both filling and incredibly flavorful. Perfect for a chilly autumn evening or a light weeknight dinner, this simple soup is a cozy one-pot wonder that makes enough to serve 6 people.

Very Veggie Soup Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 medium potatoes (like Yukon Gold or Russet), peeled and cubed
• 6 cups vegetable broth, preferably low-sodium
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 bay leaf
• 3 cups chopped kale, tough stems removed
• Salt and freshly ground black pepper to taste

How To Make Very Veggie Soup

1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
2. Add potatoes and broth: Add the cubed potatoes, vegetable broth, undrained diced tomatoes, dried thyme, and the bay leaf to the pot. Stir everything together to combine.
3. Simmer the soup: Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. Wilt the greens: Stir in the chopped kale. Continue to cook for another 3-5 minutes, just until the kale has wilted and turned bright green.
5. Season and serve: Remove the pot from the heat and discard the bay leaf. Taste the soup and season generously with salt and black pepper as needed. Ladle into bowls and serve hot.

Recipe Tips

• Cut vegetables uniformly: Try to cut your carrots, celery, and potatoes into similar-sized pieces. This ensures that all the vegetables cook evenly and you don’t end up with some that are mushy while others are still hard.
• Don’t skip the sauté: Sautéing the onion, carrots, and celery in olive oil first is a crucial step. It coaxes out their natural sweetness and builds a deep, savory flavor base for the entire soup.
• Use low-sodium broth: Using low-sodium vegetable broth allows you to control the final saltiness of the soup. You can then season it with salt to your exact preference at the end.
• Add greens at the end: Kale and other leafy greens like spinach cook very quickly. Add them in the last few minutes of cooking to ensure they become tender and bright green without turning mushy and losing their texture.

What To Serve Very Veggie Soup

This Very Veggie Soup is a wonderful meal on its own, but it pairs beautifully with a few simple sides. Serve it with a slice of crusty sourdough bread or a warm baguette for dipping. A classic grilled cheese sandwich makes for a comforting and hearty combination. For a lighter pairing, a simple green salad with a lemon vinaigrette would be perfect.

How To Store Very Veggie Soup Leftovers

This soup stores very well, and the flavors often get even better the next day!

• Refrigerate: Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 5 days.
• Freeze: This soup freezes beautifully. Let it cool completely, then pour it into freezer-safe containers or zip-top bags. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating on the stove.

Very Veggie Soup Nutrition Facts

Serving Size: 1 bowl (about 1.5 cups)

• Calories: 145 kcal
• Total Fat: 5g
• Saturated Fat: 0.7g
• Cholesterol: 0mg
• Sodium: 410mg (with low-sodium broth)
• Total Carbohydrate: 23g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 4g

Frequently Asked Questions

• Can I add other vegetables to this soup? Absolutely! This soup is very flexible. Feel free to add other vegetables you have on hand, such as zucchini, bell peppers, green beans, peas, or corn. Add quicker-cooking vegetables like zucchini towards the end of the simmering time.
• How can I add more protein to make it a fuller meal? To boost the protein content, add a can of rinsed and drained chickpeas or white beans (like cannellini or Great Northern) along with the broth and potatoes.
• Can I make this soup creamy? Yes. For a creamy texture, you can use an immersion blender to partially blend the soup directly in the pot, leaving some vegetables whole for texture. Alternatively, you can stir in a splash of coconut milk or heavy cream at the end of cooking.
  

Try More Recipes:

• White Bean and Sausage Soup Recipe
• White Lasagna Soup Recipe
• Black Bean Soup