Vegan Vegetable Soup Recipe
This Vegan Vegetable Soup is an easy way to get your veggies in. It’s so cozy and comforting yet so wholesome healthy–the perfect winter lunch or dinner!
Servings: 4 servings
Ingredients
- 1.5 tablespoon olive oil
- 1 yellow onion finely chopped
- 1 medium leek trimmed and thinly sliced
- 5 cloves garlic minced
- 1 teaspoon Italian seasoning
- 10 ounces cremini mushrooms thinly sliced
- 4 medium carrots chopped
- 10 cups water or low-sodium vegetable broth
- 1 small head of cauliflower roughly chopped
- 2 zucchini chopped into small pieces
- 2 dried bay leaves
- ½ cup old-fashioned rolled oats
- 10 ounces chopped kale
- salt + pepper to taste
Instructions
- Over medium heat, heat olive oil in a large, heavy bottom stockpot or Dutch oven. Once hot, add onion and leeks and cook for 4-5 minutes, stirring frequently, or until onions are soft and fragrant. Add minced garlic, Italian seasoning and mushrooms to the pot and stir to combine. Cook for 3-4 minutes before adding the chopped carrots. Stir and cook for 1-2 minutes.
- Increase heat to high and carefully add 8-10 cups of water or vegetable broth to the pot. Stir in the chopped cauliflower, zucchini, and bay leaves to the pot and bring to a boil.
- Reduce heat to low, cover and cook soup for at least 45 minutes to 2 hours, or until all vegetables are soft and fully cooked. Carefully stir in the oats and chopped kale and continue to cook for 10-15 minutes. Season with a few generous pinches of salt (especially if you used water as the base) and fresh cracked pepper.
Nutrition
Calories: 244kcal | Carbohydrates: 41g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 2446mg | Potassium: 1328mg | Fiber: 5g | Sugar: 14g | Vitamin A: 19090IU | Vitamin C: 125mg | Calcium: 200mg | Iron: 3.2mg
