Vegan Vegetable Soup

This hearty vegetable soup is full of nutritious veggies and flavourful ingredients. Satisfyingly comforting and versatile.

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: bowls

Ingredients

2 tbsp olive oil
1 onion finely diced
1 small leek sliced
3 sticks (150 g) celery sliced
2 - 3 (150 g) carrots halved then sliced
1 cup (100 g) mushrooms sliced
2 cloves garlic minced
1 tsp fresh ginger grated
½ tsp black pepper
½ tsp salt
½ tsp ground turmeric
½ tsp paprika
1 tbsp tomato puree tomato paste US
2 medium (250 g) potatoes diced
4 cups (960 ml) vegetable stock gluten-free if required
1 tsp lemon juice
1 bay leaf optional
½ cup (75 g) peas frozen
½ cup (80 g) sweet corn frozen

Instructions

In a large stockpot, heat olive oil on medium heat and saute the onions for 5 minutes.
Add the sliced carrots, leeks, celery, and mushrooms. Increase heat to medium-high and cook for 5 minutes, stirring occasionally.
Reduce heat back to medium. Stir in the garlic and ginger and cook for 1 minute.
Add in salt, black pepper, turmeric, paprika, and tomato puree. Mix through briefly and fry for 1 minute.
Add the potatoes, vegetable stock, lemon juice, and bay leaf, and bring to a gentle boil over medium-high heat.
Simmer on low or low-medium heat for 10 minutes, then add frozen peas and sweetcorn.
Bring back to a simmer and cook for another 5 minutes, until potatoes are tender.
Serve with a garnish of finely chopped celery greens or fresh parsley.

Notes

Swapping out vegetables

You can vary the vegetables as you like or have available. See tips in the post.

Some vegetables are better added at the same time as the potatoes - e.g. sweet potatoes, courgette / zucchini, or butternut squash.

Other vegetables don't neet that much cooking time or can be overdone if cooked for too long. These can be added alongside the frozen veggies. Think green beans, diced broccoli or cauliflower, pre-cooked and tinned white or black beans, as well as some tougher leafy greens like kale.

Finally, tender leafy greens such as spinach or chard should be added towards the very end of the cooking time and allowed to wilt for just a couple of minutes before serving.

Nutrition

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