This easy Vegetable Soup is so nourishing, satisfying, and a great source of plant-based nutrients. Plus it is simple to customize with your own favorite additions! (Vegan, gluten-free, oil-free.)
This simple vegetable soup is so nourishing and a great source of plant-based nutrients.
I call it "ultimate" vegetable soup because any and all are welcome - the more the merrier!
Customizing Your Vegetable Soup
This is such a versatile recipe. Here are a few ideas on some additions or substitutions to make it your own:
- Vegetables. The vegetables below are simply a guideline. Use your own favorites, or whatever is available or in season. Frozen vegetables work great too!
- Herbs. Try this with dried herbs (or even fresh herbs stirred in at the end for added flavor).
- Beans. A variety of beans like white beans, garbanzo, kidney beans, etc. would great stirred in for some plant-based protein and fiber.
- Quinoa, rice, pasta, or barley. Thicken it up with a little bit of quinoa, rice, pasta, or barley.
- Miso. I really enjoy adding 1-2 Tbsp. of white miso to soups at the end of cooking time.
For more inspiration, browse all vegan soup recipes.
Ultimate Vegetable Soup
- 3-4 cloves garlic
- 1 yellow onion
- 1-2 medium carrots
- 1 zucchini
- 1 1/2 cups mushroom
- 1 1/2 cups cabbage (I love purple for color)
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 1/2 cups cut green beans (can use frozen)
- 1 1/2 cups peas (can use frozen)
- 1 1/2 cups sweet corn (can use frozen)
- 2 cups fresh baby spinach
- 15 oz. can diced tomatoes (and/or fresh)
- 8 cups vegetable broth
- Salt to taste
- Prepare veggies: mince garlic. Dice onion, carrots, zucchini, and mushrooms. Roughly chop cabbage. Cut broccoli and cauliflower into small bite-sized pieces.
- In a large stockpot over medium heat, sauté onion for 5-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)
- Add garlic (and any dried herbs if using) and sauté 1 minute.
- Add broth, tomatoes with juice, and all veggies (except spinach).
- Increase heat and bring to a light boil.
- Reduce heat, cover, and simmer for 20-30 minutes or until vegetables are desired tenderness.
- Stir in spinach during last couple minutes of cooking time. Salt to taste.
Nutrition Per Serving (Estimate)
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