I love making a big pot of vegetable soup. Especially when my fridge is overflowing with all sorts of produce like parsnips, peppers, carrots and greens.
The secret to making homemade soup is to adjust according to your tastes (and what you have on hand). Take this hearty veggie soup recipe…it’s a good, basic recipe that can be modified to make your own.
-No time to make vegetable stock? Use water instead. Taste and add more salt or seasoning, if needed.
-Like a thinner soup? Add more veggie stock or water.
-Not a fan of coriander or bittersweet paprika? Substitute your favorite spice or herb blend. Or, add another that complements the flavor. (I would have added ground cumin to the soup, but ran out.)
-Have fresh herbs on hand? Garnish with fresh cilantro, flat leaf parsley or a few thyme leaves.
Hearty Fresh Vegetable Soup Recipe
1 tablespoon olive oil or virgin coconut oil
1 medium onion, chopped
1 medium red bell pepper, coarsely chopped
2 medium carrots, peeled and thickly sliced
1 pound parsnips, peeled and thickly sliced
1/2 pound small new potatoes, quartered
4 cups Vegetable Stock (recipe follows)
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons ground coriander
1 1/2 teaspoons bittersweet paprika
Dash cayenne pepper
1 large fresh tomato, chopped
3 cups fresh baby kale or spinach
1 tablespoon fresh lemon juice
1 to 2 tablespoons tamari or soy sauce
In large pot, heat oil over medium heat. Add onion and bell pepper; cook 10 minutes to soften, stirring frequently.
Add carrots, parsnips, potatoes, vegetable stock, salt, coriander, paprika and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are just tender.
Add tomato. Return to boiling; reduce heat. Simmer, uncovered, 10 minutes more. Add kale; cook until wilted and tender.
Stir in lemon juice and tamari. Taste and adjust seasoning, if needed.
Makes about 8 cups soup
Easy Vegetable Stock Recipe
1 medium white or yellow onion, peeled and sliced
4 stalks celery, cut into chunks
2 carrots, peeled and cut into chunks
1 large tomato, cut into chunks
2 bay leaves
1/2 teaspoon whole black peppercorns
Fresh thyme sprig
6 cups fresh cold water
Add all ingredients to a large pot. Bring to boiling; reduce heat. Simmer gently, covered, for 60 minutes. Cool slightly. Strain mixture; discard solids. Makes about 5 cups vegetable stock.
Favorite Veggie Soup
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