Ingredients You Will NeedPlease gather all these fresh items before you start so that your cooking flow is smooth and you do not have to stop in the middle to search for a spice or a vegetable.2 tablespoons of extra virgin olive oil for cooking1 large yellow onion finely diced into small pieces3 medium carrots peeled and sliced into thin rounds2 stalks of celery chopped into small bits4 cloves of fresh garlic minced very fine2 large potatoes peeled and cut into small cubes1 cup of fresh or frozen green beans cut into short lengths1 large zucchini sliced into half moons1 can of diced tomatoes about 15 ounces with the juice8 cups of low sodium vegetable broth1 teaspoon of dried thyme for an earthy aroma1 teaspoon of dried oregano for a classic herb taste2 bay leaves to add a hidden layer of flavor1 half teaspoon of sea salt or more to suit your taste1 half teaspoon of black pepper for a little warmth1 tablespoon of fresh lemon juice to finish the soupA handful of fresh parsley chopped for a garnishStep by Step MethodThe first thing you need to do is prepare all your vegetables by washing them under cool water and doing all the chopping on a clean cutting board. Having everything ready in small bowls makes the actual cooking part very fast and fun because you can just toss things into the pot as you go. Take your large soup pot and place it on the stove over medium heat and add the two tablespoons of olive oil so it can get warm and shimmering.Once the oil is hot you can add the diced onion and the carrots and the celery into the pot to start the base of your soup. Stir these vegetables for about six or seven minutes until the onions look soft and clear and the whole kitchen starts to smell like a wonderful garden. Now you can add the minced garlic and cook it for just one minute because garlic can burn quickly if you leave it too long and that would make the soup taste a little bit bitter.Next you will want to add the cubed potatoes and the green beans and the zucchini into the pot and give everything a good stir so the oil and garlic coat all the pieces. Pour in the eight cups of vegetable broth and the entire can of diced tomatoes with all their liquid which adds a nice tang to the soup. This is also the time to add your dried thyme and oregano and the bay leaves along with the salt and pepper to make sure the broth starts picking up all those lovely flavors right away.Turn the heat up a little bit until the soup reaches a gentle boil and then immediately turn the heat down to low so it can simmer softly. Place a lid on the pot but keep it slightly open to let a little bit of steam out while it cooks for about twenty five to thirty minutes. You will know the soup is ready when the potatoes and carrots are very soft when you poke them with a fork and the broth looks rich and colorful.For the very last step you should turn off the heat and remove the two bay leaves from the pot because you do not want to eat those. Stir in the tablespoon of fresh lemon juice which acts like a bright light that wakes up all the other flavors and makes the soup taste very fresh. Taste a little bit of the broth to see if you want to add a tiny bit more salt or pepper before you ladle it into big bowls. Sprinkle some fresh parsley on top to make it look beautiful and serve it while it is hot with some crusty bread on the side.Why This Recipe Is SpecialThis veggie soup is special because it focuses on using whole foods that provide a massive amount of nutrition in every single bite. The variety of vegetables used means you are getting a wide range of vitamins like vitamin A from the carrots and vitamin C from the tomatoes and potassium from the potatoes. It is a very balanced meal that supports your immune system and helps your digestion because of the high fiber content in the beans and zucchini. Since it is made with vegetable broth it is naturally vegan and dairy free so it is a safe and healthy option for people with many different types of food sensitivities or lifestyle choices.The taste is also something that sets this recipe apart because we use the sautéing method at the beginning to build a deep foundation of flavor. Many people just throw everything into water and boil it which results in a flat taste but by cooking the onions and garlic first you unlock a savory sweetness that makes the broth taste like it has been cooking for hours. It is also special because it is a low calorie dish that actually makes you feel satisfied which is rare for many healthy meals. You can feel good knowing that every ingredient in the pot is working to make your body feel better and more energetic throughout your day.Extra Tips for Better TasteIf you want to make your soup even more delicious you can try roasting your potatoes in the oven for fifteen minutes before adding them to the pot to give them a crispy texture and a smoky flavor. Another great tip is to save the rinds from your parmesan cheese if you eat dairy and drop one into the soup while it simmers to add a salty and nutty depth to the liquid. If you find that you want a bit more protein in your meal you can stir in a can of rinsed chickpeas or white beans during the last ten minutes of cooking for a nice change.For people who like a little bit of creaminess without adding any dairy you can take two cups of the finished soup and put it in a blender then pour it back into the pot to make the broth feel thicker and richer. You can also experiment with different herbs like fresh rosemary or even a little bit of ginger if you want a soup that feels very warming for the winter time. Always remember that the quality of your broth matters a lot so try to use a brand that you really like or even make your own vegetable stock from scraps if you have the time.
veggie soup
