Try my “gotta make this” nourishing vegetable soup. This soup is made with nine vegetables and is a good source of fiber and protein. 😊
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Nourishing Vegetable Soup
Description
This vegetable soup is full of nutritious vegetables, fiber, and protein.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion finely diced (½ cup / 60g)
- 2 medium carrots peeled and diced (1 cup / 140g)
- 1 small leek diced (1 cup / 75g)
- 3 medium stalks celery diced (1 cup / 120g)
- 1 zucchini diced (1.5 cup / 170g)
- 1 can drained/rinsed Chickpeas/white beans
- 1 can fire roasted diced tomatoes
- 1/2c. Farro or orzo
- ½ cup / 50g green beans chopped into 1 cm pieces
- 3 cups / 300g cauliflower chopped into small florets
- 1 cup kale chopped, 50g
- 1 tablespoon thyme leaves chopped
- 1 tablespoon rosemary chopped
- 3 tablespoon fresh parsley chopped
- 3 garlic clove minced
- 7 cup / 1.7l vegetable broth. Increase to 2 litres / 8 cups depending on vegetable amount
- 2 bay leaves
- ¾ teaspoon salt or to taste dependent on how salty your stock is
- ½ teaspoon cracked black pepper or to taste
Instructions
-
Heat 2 tablespoons avocado or olive oil in a large stock soup pot and sauté on a medium heat. Add the onion, carrots, leek and celery and saute for about 5 minutes until they start to soften. Add the garlic, zucchini, green beans, chopped thyme (1 tsp dried thyme works too) and about ⅔ of the parsley. Sauté for another 3 minutes.
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Add the cauliflower, broth, can of tomatoes, drained chickpeas, farro, bay leaves, seasoning and bring to the boil. Reduce to a simmer and cook covered with a lid on for about 20-25 minutes.
- Remove half the mixture and bay leaves (discard the bay) and pulse with immersion blender. Option to place ½ of soup in a high speed blender if you prefer. This thickens the soup and adds flavor, but this step is optional.
- Add the pureed soup back into the pot along with the greens and simmer until they soften (about 1 minute).
- To serve: Mix a squeeze of lemon juice with 1 tablespoon olive oil and swirl into the soup. Top with 1 tablespoon fresh parsley. Adjust seasoning to taste and enjoy.
