This warming vegetable soup is packed with nutritious ingredients like carrots, celery, leeks, and potatoes, making it both healthy and satisfying. With a combination of herbs like thyme and bay leaves, it delivers rich flavor without needing excessive oil or fats. The soup is easy to prepare, and the sautéing process brings out the natural sweetness of the vegetables, enhancing the overall taste. You can even swap potatoes for butternut squash for a lighter version.
Why You’ll Love This Recipe:
- Full of flavor with minimal effort
- Ideal for meal prepping or freezing
- A healthy, filling option for cold days
Ingredients You’ll Need:
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 large leek, sliced
- 2 celery stalks, chopped
- 2 carrots, diced
- 250g waxy potatoes, peeled and cubed
- 1 liter vegetable stock
- 2 bay leaves
- Fresh thyme sprigs or dried thyme
- Optional: chili flakes for a kick
- Salt and black pepper to taste
- Fresh parsley for garnish
How to Make Hearty Vegetable Soup:
Step-by-Step Instructions:
- Sauté the vegetables: Heat a large pot over medium heat, spraying it lightly with cooking oil. Add onions, garlic, and celery, stirring to soften them for 2 minutes. Use a bit of stock if needed to prevent burning.
- Add more vegetables: Toss in leeks and carrots, cooking for a few more minutes. Keep adding small amounts of stock to ensure nothing sticks or burns.
- Herbs and seasoning: Stir in bay leaves, thyme, and optional chili flakes for some heat.
- Cook the soup: Add potatoes and the rest of the stock. Bring to a boil, then lower heat and let it simmer for about 45 minutes.
- Blend to your liking: Use an immersion blender to partially blend the soup for a creamy yet chunky texture. Season with salt and pepper.
- Serve: Garnish with fresh parsley and enjoy!
Helpful Tips:
- Yukon Gold or Elfe potatoes work best for this soup as they hold their shape.
- Swap potatoes for butternut squash if you prefer a sweeter taste or want a lighter version.
- Add cooked chickpeas, shredded chicken, or fish for extra protein.
Details:
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: British-Inspired
- Diet: Vegetarian, Gluten-Free (when using appropriate stock)
Notes:
- Use waxy potatoes like Yukon Golds to ensure they don’t disintegrate while cooking.
- For a spicier kick, chili flakes are a great optional addition.
Frequently Asked Questions:
Can I use other vegetables?
Yes, you can add vegetables like zucchini, spinach, or mushrooms for variety.
Can I freeze this soup?
Yes! Store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Storage Instructions:
Store leftover soup in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
Related Recipes:
If you enjoyed this vegetable soup, you’ll also love:
- Roasted Vegetable and Feta Soup
- Creamy Sweet Potato and Carrot Soup
Conclusion:
This hearty vegetable soup is a perfect, healthy meal option that’s both filling and flavorful. Ideal for a cozy night in, it’s easy to prepare and can be adapted to suit your taste preferences.
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Hearty Vegetable Soup
Description
This warming vegetable soup is packed with nutritious ingredients like carrots, celery, leeks, and potatoes, making it both healthy and satisfying. With a combination of herbs like thyme and bay leaves, it delivers rich flavor without needing excessive oil or fats. The soup is easy to prepare, and the sautéing process brings out the natural sweetness of the vegetables, enhancing the overall taste. You can even swap potatoes for butternut squash for a lighter version.
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 large leek, sliced
- 2 celery stalks, chopped
- 2 carrots, diced
- 250g waxy potatoes, peeled and cubed
- 1 liter vegetable stock
- 2 bay leaves
- Fresh thyme sprigs or dried thyme
- Optional: chili flakes for a kick
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the vegetables: Heat a large pot over medium heat, spraying it lightly with cooking oil. Add onions, garlic, and celery, stirring to soften them for 2 minutes. Use a bit of stock if needed to prevent burning.
- Add more vegetables: Toss in leeks and carrots, cooking for a few more minutes. Keep adding small amounts of stock to ensure nothing sticks or burns.
- Herbs and seasoning: Stir in bay leaves, thyme, and optional chili flakes for some heat.
- Cook the soup: Add potatoes and the rest of the stock. Bring to a boil, then lower heat and let it simmer for about 45 minutes.
- Blend to your liking: Use an immersion blender to partially blend the soup for a creamy yet chunky texture. Season with salt and pepper.
- Serve: Garnish with fresh parsley and enjoy!
Notes
- Use waxy potatoes like Yukon Golds to ensure they don’t disintegrate while cooking.
- For a spicier kick, chili flakes are a great optional addition.
