I love this recipe because it is simple, nourishing, and full of vegetables. I can make it in about 40 minutes, which makes it a great choice for a quick lunch or easy dinner.
I also like that this soup is flexible. I can use vegetable broth for a fully vegetarian version, or chicken broth when I want a deeper savory flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 tablespoons olive oil 2 tablespoons ghee or unsalted butter 2 leeks, white part only, quartered and thinly sliced 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 Salt Black pepper 1 teaspoon dried parsley 1 teaspoon Italian seasoning 4 cloves garlic, pressed 1 can whole tomatoes, drained, seeded, and finely diced 6 cups vegetable broth or chicken broth 1 cup peas 1 cup kale, chopped 1 tablespoon chopped fresh parsley Small squeeze of lemon
Directions
I start by gathering and prepping all of my ingredients so everything is ready before I begin cooking.
I place a medium-large soup pot over medium-high heat, then add the ghee or butter and olive oil. Once they melt together, I add the leeks, carrots, parsnips, celery, and potatoes with a pinch of salt and black pepper. I cook them for about 3 to 4 minutes, until they begin to soften slightly.
I stir in the Italian seasoning, dried parsley, and garlic, letting everything become fragrant.
Next, I add the diced tomatoes and broth, then bring the soup to a boil. Once it boils, I reduce the heat to a gentle simmer, cover the pot, and cook for about 15 minutes, until the vegetables are tender but still have a little bite.
I turn off the heat, then stir in the peas, kale, fresh parsley, and a small squeeze of lemon. I taste the soup and add more salt or pepper as needed before serving.
I like adding white beans or chickpeas when I want the soup to be more filling. I can also add zucchini, green beans, cabbage, or spinach depending on what I have.
For extra flavor, I sometimes add a parmesan rind while the soup simmers, then remove it before serving.
storage/reheating
I store leftover vegetable soup in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm it in a pot over medium heat until hot, stirring occasionally. I can also microwave individual portions in short intervals, stirring between each one.
For longer storage, I freeze the soup for up to 3 months. I let it cool completely before freezing.
FAQs
Can I make this vegetable soup vegetarian?
Yes, I make it vegetarian by using vegetable broth instead of chicken broth.
Can I use frozen vegetables?
Yes, I can use frozen peas, kale, carrots, or mixed vegetables. I usually add delicate frozen vegetables near the end so they do not overcook.
Can I make this soup ahead of time?
Yes, I like making this soup ahead because the flavors become even better after it rests in the fridge.
How can I make the soup more filling?
I add beans, lentils, pasta, rice, or shredded chicken when I want a heartier soup.
Can I freeze vegetable soup?
Yes, I freeze it in airtight containers. I leave a little space at the top because the soup expands as it freezes.
Conclusion
This vegetable soup is easy, cozy, and packed with fresh flavor. I like how simple it is to prepare, and I love that I can adjust it with different vegetables or broth depending on what I have in my kitchen.
Cozy and nourishing Vegetable Soup packed with fresh vegetables, rich flavor, and simple ingredients. Perfect for an easy family dinner or healthy meal prep.
Author:Sarah
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
3 tablespoons olive oil
2 tablespoons ghee or unsalted butter
2 leeks, white part only, quartered and thinly sliced
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
Salt, to taste
Black pepper, to taste
1 teaspoon dried parsley
1 teaspoon Italian seasoning
4 cloves garlic, pressed
1 (14.5-ounce) can whole tomatoes, drained, seeded, and finely diced
6 cups vegetable broth or chicken broth
1 cup peas
1 cup kale, chopped
1 tablespoon fresh parsley, chopped
Small squeeze of lemon
Instructions
Gather and prepare all ingredients before starting.
Place a medium-large soup pot over medium-high heat. Add the olive oil and ghee or butter. Once melted, add the leeks, carrots, parsnips, celery, and potatoes. Season with a pinch of salt and black pepper and cook for 3–4 minutes until the vegetables begin to soften.
Stir in the dried parsley, Italian seasoning, and garlic until fragrant.
Add the diced tomatoes and broth. Bring the soup to a boil.
Reduce the heat to a gentle simmer, cover, and cook for 15 minutes or until the vegetables are tender but still slightly firm.
Turn off the heat and stir in the peas, kale, fresh parsley, and lemon juice.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm and enjoy.
Notes
Use vegetable broth for a vegetarian version.
Add white beans, chickpeas, lentils, or shredded chicken for a heartier meal.
A Parmesan rind can be added during simmering for extra depth of flavor; remove before serving.
Frozen vegetables may be substituted when needed.
The soup tastes even better the next day as the flavors continue to develop.
