Hearty Vegetable Soup

A comforting and customizable soup packed with fresh seasonal vegetables that brings warmth and nostalgia.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Vegan, Vegetarian

Calories: 150

For the Soup Base

1 piece onion, finely chopped Use a large onion for more flavor.
2 cloves garlic, crushed Fresh garlic adds depth.
1 large leek, sliced Helps to enhance the soup's flavor.
2 stalks celery, chopped Adds crunch and flavor.
2 pieces carrots, diced For sweetness and color.
250 g waxy potatoes, peeled and cubed Yukon Gold is preferred for texture.
1 liter vegetable stock Low-sodium for better control over salt.
2 leaves bay leaves For aromatic flavor.
to taste fresh thyme sprigs or dried thyme Fresh is preferred for richer flavor.
to taste chili flakes Optional for a spicy kick.
to taste salt and black pepper Season to preference.
to garnish fresh parsley Adds freshness when serving.

Preparation

Heat a large pot over medium heat and lightly spray it with cooking oil.
Add chopped onions, crushed garlic, and celery. Sauté for about 2 minutes until softened.
Add sliced leeks and diced carrots. Cook for an additional 3-4 minutes, stirring occasionally.
Stir in bay leaves, thyme, and chili flakes.
Fold in cubed potatoes and pour in vegetable stock. Bring to a rolling boil, then reduce heat and simmer uncovered for about 45 minutes.
Use an immersion blender to blend the soup to your desired consistency, seasoning with salt and pepper to taste.

Serving

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.