Why Make This Recipe
Nourishing Feel Good Veggie Soup not only tastes great but also provides comfort and health benefits. Loaded with fresh vegetables and packed with nutrients, this soup is perfect for anyone seeking a hearty and wholesome meal. It’s particularly wonderful for those looking to boost their immune system or needing a warm hug in a bowl during colder months. Plus, it’s easily customizable, making it suitable for different dietary preferences.
How to Make Nourishing Feel Good Veggie Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced into rounds
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 cups chopped kale (or spinach)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- ½ teaspoon turmeric
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Juice of 1 lemon
- Optional Add-ins: 1 cup cooked beans or lentils, ½ cup quinoa or brown rice, fresh parsley or cilantro for garnish
Directions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Cook for 5–7 minutes until softened, then stir in the minced garlic.
- Add the zucchini, diced bell pepper, dried oregano, basil, turmeric, salt, and black pepper. Stir the mixture well.
- Pour in the vegetable broth and the can of diced tomatoes. Add the bay leaf and bring it to a simmer.
- Let it simmer uncovered for 20 minutes until the vegetables are tender.
- Stir in the chopped kale and cook for an additional 5 minutes.
- Remove the bay leaf and finish the soup by stirring in the lemon juice.
- Ladle the soup into bowls, garnish with parsley if desired, and enjoy warm.
How to Serve Nourishing Feel Good Veggie Soup
Serve the soup hot in bowls. You can pair it with crusty bread or a salad for a complete meal. For added protein, consider adding cooked beans or lentils. This will make the soup more filling.
How to Store Nourishing Feel Good Veggie Soup
To store leftover soup, allow it to cool completely, then transfer it to airtight containers. It can be kept in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Reheat on the stove or in a microwave before serving.
Tips to Make Nourishing Feel Good Veggie Soup
- Feel free to swap in any seasonal vegetables you have on hand.
- If you prefer a thicker texture, blend a portion of the soup and then mix it back in.
- For a spicy kick, add a pinch of red pepper flakes while cooking.
Variation
You can easily adapt this soup by adding different spices or herbs. Replace some of the veggies with your favorites or add grains like quinoa or brown rice for more texture and nutrition.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables are a great alternative and can save time. Add them during the cooking process along with the fresh ingredients.
Is this soup vegan?
Yes, this soup is vegan-friendly as it contains only plant-based ingredients.
Can I make this soup in a slow cooker?
Absolutely! Add all the ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in kale and lemon juice before serving.
Nourishing Feel Good Veggie Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A hearty and wholesome veggie soup packed with fresh vegetables and nutrients, perfect for boosting your immune system.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced into rounds
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 cups chopped kale (or spinach)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- ½ teaspoon turmeric
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Juice of 1 lemon
- Optional: 1 cup cooked beans or lentils, ½ cup quinoa or brown rice, fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Cook for 5–7 minutes until softened, then stir in the minced garlic.
- Add the zucchini, diced bell pepper, dried oregano, basil, turmeric, salt, and black pepper. Stir the mixture well.
- Pour in the vegetable broth and the can of diced tomatoes. Add the bay leaf and bring it to a simmer.
- Let it simmer uncovered for 20 minutes until the vegetables are tender.
- Stir in the chopped kale and cook for an additional 5 minutes.
- Remove the bay leaf and finish the soup by stirring in the lemon juice.
- Ladle the soup into bowls, garnish with parsley if desired, and enjoy warm.
Notes
Store leftover soup in airtight containers for up to 3-4 days in the refrigerator or freeze for up to 3 months. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan