1. Can I make Hearty Vegetable Soup ahead of time?

Yes! This soup can be made in advance and stored in the fridge for up to 4 days. It actually tastes even better the next day as the flavors have time to meld. If you want to freeze it, simply store it in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge and warm it up on the stove.

2. Can I add meat to Hearty Vegetable Soup?

Absolutely! If you're looking to add protein, you can toss in cooked chicken, turkey, or even ham. For a vegetarian or vegan option, sauté some chickpeas with spices for an added protein boost. Adding meat will enhance the soup’s flavor and make it even heartier.

3. What can I substitute for potatoes in this recipe?

If you want to lower the carbs or simply don’t have potatoes on hand, you can swap them with butternut squash. It will add a sweet flavor and still provide a filling texture. Additionally, cauliflower can be used for a lower-carb option with a similar consistency.

Hearty Vegetable Soup Recipe: A Nutritious and Comforting Meal

Description

Hearty Vegetable Soup is a nutritious and comforting dish perfect for chilly days. Packed with vegetables like carrots, leeks, and potatoes, this soup offers a satisfying and healthy meal that can be enjoyed by the whole family. It’s easy to make, customizable, and full of flavor, making it a go-to recipe for both busy weekdays and leisurely weekends.

Ingredients

Scale

1 onion, chopped finely
2 cloves of garlic, crushed
1 large leek, sliced finely
2 sticks of celery, chopped
2 carrots, chopped
250g waxy potatoes, peeled and chopped into small cubes
1 litre vegetable or chicken stock
2 bay leaves
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
Optional: a pinch of chili flakes
Salt and pepper to taste
Fresh chopped parsley
Cooking oil spray (e.g., avocado oil spray)

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Instructions

Spray a large saucepan with cooking oil and sauté the onions, garlic, and celery over medium heat for a couple of minutes until softened. Add a little stock to prevent burning.
Add in the sliced leeks and chopped carrots, cooking for another 2 minutes while adding more stock to avoid sticking.
Stir in the thyme, bay leaves, and chili flakes (if using). Add the potatoes and vegetable or chicken stock, then bring to a boil.
Reduce heat, cover, and let simmer for about 45 minutes, or until all vegetables are tender.
Blend part of the soup using a hand blender or transfer half to a traditional blender. Keep some chunks for texture or blend fully for a smooth soup.
Season with salt and pepper to taste and garnish with fresh parsley before serving. Enjoy your hearty vegetable soup!

Notes

For a vegan version, use vegetable stock instead of chicken stock.
If you prefer a lower-carb option, swap potatoes with butternut squash or cauliflower.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
For added protein, top with grilled chicken, turkey, or sautéed chickpeas.
Feel free to adjust the seasoning and spice level according to your preference.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Global

Nutrition

Serving Size: 1 bowl
Calories: 117
Sugar: 8.1g
Sodium: 588mg
Fat: 0.3g
Saturated Fat: 0.1g
Unsaturated Fat: 0.2g
Trans Fat: 0g
Carbohydrates: 27.9g
Fiber: 5.1g
Protein: 3.4g
Cholesterol: 0mg