Description
A comforting and healthy vegetable soup loaded with fresh vegetables and aromatic herbs simmered in a flavorful broth. Perfect for a nutritious lunch or dinner that warms the soul.
Ingredients
Scale
Vegetables and Herbs
- 2 leeks (white part only), quartered and sliced thinly
- 3 carrots, peeled and diced small
- 3 parsnips, peeled and diced small
- 3 celery ribs, diced small
- 2 small red potatoes, peeled and diced small
- 4 cloves garlic, pressed through garlic press
- 1 cup peas
- 1 cup kale, chopped
- 1 tablespoon chopped, fresh parsley
Liquids and Fats
- 3 tablespoons olive oil
- 2 tablespoons ghee or unsalted butter
- 1 (14.5 ounce) can whole tomatoes, drained and seeded, and finely diced
- 6 cups vegetable broth or chicken broth
Seasonings
- Salt (to taste)
- Black pepper (to taste)
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- Small squeeze of lemon
Instructions
- Prepare Ingredients: Gather and prep all ingredients as described, rinsing and chopping vegetables to desired sizes and measuring out seasonings and liquids.
- Sauté Vegetables: Heat a medium-large soup pot over medium-high heat and add the ghee or butter along with olive oil. Once melted and hot, add the leeks, carrots, parsnips, celery, diced potatoes, and sprinkle with salt and black pepper. Cook for 3 to 4 minutes until vegetables start to become translucent.
- Add Seasonings: Stir in Italian seasoning, dried parsley, and garlic, cooking briefly to release their aromas and combine flavors evenly.
- Add Tomatoes and Broth: Add the diced whole tomatoes and then pour in the vegetable or chicken broth. Bring the mixture to a boil over high heat.
- Simmer Soup: Once boiling, reduce heat to a gentle simmer. Cover the pot and cook for 15 minutes or until the vegetables are tender but still slightly firm.
- Finish Soup: Turn off the heat, then stir in the peas, kale, fresh parsley, and a small squeeze of lemon juice. Adjust salt and pepper to taste before serving.
Notes
- Use vegetable broth for a vegetarian version or chicken broth for richer flavor.
- Ghee can be substituted with unsalted butter or olive oil if desired.
- Add more lemon juice for an extra bright, fresh flavor.
- Feel free to include other seasonal vegetables like zucchini or green beans.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 244 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 10 mg
