Simple Fresh Vegetable Soup
Author:
Stacey @There's A Cook In My Kitchen
Recipe type:
soup, paleo, whole30, vegan, vegetarian, simple
Cuisine:
American, Italian
Prep time:
10 mins
Cook time:
20 mins
Total time:
30 mins
Serves:
6
This is the easiest veggie soup recipe, yet it tastes gourmet! It makes the perfect leftovers all week long!
Ingredients
1 qt vegetable broth
6 garlic cloves, smashed
4 scallions, sliced (including the root end)
1 green bell pepper, diced
1 14.5 oz can diced tomatoes
2 carrots, peeled and sliced
2 celery ribs, chopped
1 med zucchini, diced
1 head broccoli, crowns cut into florets, stems sliced
8 oz white button mushrooms, chopped
¼ lb sun-dried tomatoes, rehydrated in some hot water, sliced
½ cup fresh parsley, roughly chopped
sea salt and black pepper
½ tsp dried hot red pepper flakes
1 tsp chipotle pepper with adobo (either just use the sauce or mince the peppers)
3 tsp capers, drained
vegan Parmesan cheese shreds, for garnish (optional)
Instructions
Pour the broth and tomatoes into a large pot. Bring to a simmer.
Add the garlic, bell peppers, carrots, celery, and broccoli.
Simmer 5 mins.
Now add the rest of the ingredients. Stir and cook 20 minutes, or until the veggies are cooked al dente.
Ladle into bowls and top with Parmesan.
Enjoy!
Recipe by
Kitchen of Youth
at https://kitchenofyouth.com/simple-fresh-vegetable-soup/
3.5.3208