Description
This hot and comforting vegetable soup is a cozy bowl filled with healthy, vibrant vegetables simmered in a rich broth with aromatic herbs and a hint of lemon.
Ingredients
Scale
Vegetables
- 2 tablespoons ghee or unsalted butter
- 3 tablespoons olive oil
- 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
- 1 cup peas
- 1 cup kale, chopped
- 1 tablespoon chopped fresh parsley
- Small squeeze of lemon
Seasonings & Herbs
- Salt to taste
- Black pepper to taste
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 4 cloves garlic, pressed through garlic press
Liquids
- 1 (14.5 ounce) can whole tomatoes, drained, seeded, and finely diced
- 6 cups vegetable broth or chicken broth
Instructions
- Prepare Ingredients. Gather and prep all ingredients by washing, peeling, dicing, and measuring as indicated to have everything ready for cooking.
- Sauté Vegetables. Heat a medium-large soup pot over medium-high heat and add ghee or butter along with olive oil. Once melted and combined, add leeks, carrots, parsnips, celery, and diced potatoes with a pinch of salt and pepper. Cook for 3 to 4 minutes until the vegetables begin to become slightly translucent.
- Add Seasonings and Garlic. Stir in Italian seasoning, dried parsley, and pressed garlic to incorporate flavors evenly.
- Add Tomatoes and Broth. Add the finely diced tomatoes followed by the vegetable or chicken broth. Bring the mixture to a boil.
- Simmer Soup. Once boiling, reduce heat to a gentle simmer, cover the pot, and cook for 15 minutes until vegetables are tender but still slightly firm to the bite.
- Add Greens and Final Touches. Turn off the heat, stir in peas, kale, chopped fresh parsley, and a small squeeze of lemon juice. Taste and adjust salt and pepper as needed before serving.
Notes
- Use low-sodium broth to control salt levels.
- For a vegan version, use vegetable broth and replace ghee with olive oil or vegan butter.
- Adding kale and peas at the end preserves their vibrant color and nutrients.
- Feel free to add other seasonal vegetables like zucchini or green beans.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely.
Nutrition
- Serving Size: 1 cup
- Calories: 244 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 7 mg
