fbpx

Vegan Vegetable Soup Recipe

Chef Cindy Mooney , On December 4, 2022

Mealpro

Delicious and easy vegetable soup recipe

I’ve been making this simple vegetable soup for years. It is pretty basic, but packed with healthful flavor and nothing can beat a hot bowl of soup with some sourdough bread on a cold winter evening. The veggies are up to you, but the aromatics used (onion, celery, carrot) are essential for the flavor profile and are the basis of almost all French sauces and stocks.

Delicious vegetable soup ingredients

Vegetable Ingredients

Ingredients for Vegetable Soup Recipe.

  • 2 quarts chicken or vegetable stock

  • 1 yellow chopped onion

  • 3 carrots cut into rounds or on a bias

  • 4 medium sized diced red potatoes

  • 5 or 6 medium sized brown mushrooms, sliced

  • 2 bay leaves

  • 1 teaspoon thyme

  • 1 teaspoon salt (plus more to taste)

  • ¼ cup freshly chopped parsley leaves

  • 1 teaspoon ground rosemary

  • ½ teaspoon ground black pepper

Cooking instructions for this vegetable soup recipe

  1. If making your stock from a powdered or paste base, prepare it first.

    Vegetable Broth

    Prepare the veggie broth.

  2. Chop all veggies so that they are similar in size. I like chunky soup, with pieces about ¾ inch – 1 inch.

  3. Heat a large pot and add all of the seasonings, the onions, carrots and celery to the pot on high heat for about 5 minutes, stirring often, until the onions have softened.

    Vegetable Soup

    Prepare the veggie soup.

  4. Add the mushrooms and cook for 5 more minutes.

  5. Add the stock.

  6. Add the potatoes.

  7. Simmer for 20 – 30 minutes until the potatoes are tender.

  8. Serve as a side with a protein like some brown or white rice as a starch.

    Vegetable Soup

    Enjoy the vegetable soup.

Chef Cindy Mooney

With a personal mission to spread the good name of nutrition through mouthwatering recipes, Chef Cindy's philosophy around nutrition is deeply rooted in food as medicine. In the kitchen, she offers a conscious, restorative, and functional approach to cooking; an approach she has cultivated during her years working in farm-to-table restaurants.