The Ultimate Veggie Embrace: A Heartwarming Soup for the Soul
Hey there, fellow food lovers!
Is there anything more comforting than a bowl of warm soup on a chilly day? For me, it's the ultimate hug in a bowl, and this vibrant vegan vegetable soup has been my go-to this season. Not only is it incredibly easy to make, but it’s also packed with healthy goodness that will leave you feeling warm, satisfied, and ready to take on the world, or at least your next run in the cold.
A Soup for Every Schedule
You know, life can get pretty hectic, and when schedules clash, hunger strikes at the most inconvenient times. My partner, a morning bird, and I, a night owl, often find ourselves on different mealtime frequencies. This is where this soup truly shines! It's the perfect solution for a quick, nourishing, and readily available meal, anytime we need it.
I personally love how flexible it is, it really does fit around your own specific needs and schedule!
From Humble Veggies to a Flavor Explosion
The beauty of this recipe lies in its simplicity. We’re not talking about complicated, time-consuming methods. Just some basic chopping (okay, maybe a bit of fine dicing for the garlic – no compromises there!) and letting the magic happen on your stovetop. It is a true dump and cook style recipe and allows for the flexibility for you to do other things!
And the result? A hearty, chunky soup that's bursting with flavor, all while being super healthy.
A Soup with a Story
Before we dive into the recipe, I want to give a shout-out to my dear friend, Magda, whose conversation sparked the idea to share this recipe on the blog. Magda, this one’s for you!
Okay, enough chit-chat, let's get cooking!
The Recipe:
Yields: 4-6 servings Prep time: 20 minutes Cook time: 90 minutes
Ingredients:
- 2 tbsp extra virgin olive oil (or vegetable broth for oil-free)
- 1 large onion, finely diced
- 6 cloves garlic, finely diced
- 2 fresh rosemary sprigs, chopped (or 1 tsp dried)
- 4 fresh thyme sprigs, picked (or 1/2 tsp dried)
- 2 celery stalks, roughly diced
- 2 carrots, roughly diced
- 1 1/2 tsp smoked paprika
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp chilli flakes (optional)
- 2 x 14oz cans plum tomatoes
- 2 bay leaves
- 17.5oz (5 medium) potatoes, cubed
- 8.5oz savoy cabbage, finely shredded
Instructions:
- Heat oil in a large pot over medium-low heat, if going for an oil-free option, use vegetable broth instead of oil and add the onions at the same time.
- Add onion and sauté until soft, about 5 minutes.
- Stir in garlic and herbs, cooking for another 2-3 minutes until fragrant.
- Add celery and carrot, sauté for 5-10 minutes, stirring frequently.
- Mix in smoked paprika, salt, pepper, and chilli flakes.
- Add plum tomatoes, breaking them up with a spoon, before adding 2 cups of water and bay leaves. Cover and simmer for 45 minutes, ensuring that the tomatoes fully break down by stirring every 15-20 minutes. Adding more water if the pot dries out.
- Add 3 more cups of water and potatoes. Simmer for 10 minutes.
- Stir in cabbage and simmer for 5 minutes, until potatoes are cooked through, and the cabbage has softened.
- Adjust seasoning. You can add a touch of sugar if the tomatoes are tangy. Let it sit overnight for the flavors to combine. Serve hot topped with vegan pesto.
Tips & Tricks:
- For a richer flavour, make the soup a day ahead. Stop at step 7, cool, and finish the rest before serving.
- Adjust the water levels to your preference.
- Don't be afraid to experiment with other vegetables!
Make It Your Own!
Remember, cooking is all about fun and experimentation, so feel free to adapt this recipe to your liking. Add your favorite herbs, vegetables, or spices and make it your own!
Don't forget to tag us on Instagram using #AIrecipeapp when you share your creations!
Happy cooking, and may your days be filled with warmth, laughter, and delicious food!