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Vegetable Soup

Vegetable Soup

The ultimate comfort food, Vegetable Soup is a soothing blend of fresh veggies simmered to perfection. Packed with nutrients and bursting with flavor, it's an easy weeknight dinner that you'll want to make again and again!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Soups
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp Avocado oil
  • 1 cup Yellow onion finely chopped (about 1/2 onion)
  • 3 cloves Garlic minced
  • 4 cups Vegetable broth
  • 1 medium-sized Russet potato peeled and chopped
  • 2 large Carrots peeled and chopped
  • 1 Zucchini chopped
  • 1 crown Broccoli chopped
  • 2 vine-ripened Tomatoes or 1 (14-oz) can diced tomatoes, drained
  • 2 tsp Italian seasoning
  • 1/4 tsp Sea salt to taste

Equipment

  • Saucepan
  • Wooden Spoon
  • Peeler
  • Cutting Board
  • Skillet
  • Chef's Knife
  • Large Pot

Method
 

  1. Add the avocado oil to a large stock pot and heat to medium-high. Add the yellow onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the garlic and continue sautéing another 2 minutes, until very fragrant.
  2. Pour the vegetable broth into the pot and add the chopped russet potato and carrots. Cover, and bring to a full boil. Cook until potato is soft and just slightly al dente, about 5 minutes.
  3. Add the remaining ingredients, stir well, cover, and return to a boil. Once the soup comes to a full boil, reduce the heat and simmer for 5 minutes, or until the vegetables have reached desired done-ness. For very soft vegetables, cook an additional 15 to 20 minutes. Taste the soup for flavor and add more sea salt to taste.
  4. Serve in big bowls and enjoy!

Notes

  • Tip 1: Add 1 to 3 cans of beans (garbanzo beans, black beans, white beans, cannellini beans, kidney beans, etc.) for some plant-based protein.