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16 Vegetable Soup

So many vegetables come together in one big, beautiful pot of soup.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 spring onions, thinly sliced
  • 1/2 leek, thinly sliced
  • 1 large yellow zucchini, halved, sliced
  • 2 celery ribs, sliced
  • 2 large carrots, peeled, sliced
  • 1 medium parsnip, peeled, sliced
  • 1 medium rutabaga, peeled, cubed
  • 1 large sweet pepper, chopped
  • 1 large green bell pepper, chopped
  • 4 cloves of garlic, minced
  • 3 kale leaves, stems removed, thin sliced
  • 1 cup sweet corn
  • 1 cup sweet peas
  • 2 cups green beans
  • 14 ounces diced tomatoes
  • 64 ounces vegetable stock
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • salt and black pepper
  • fresh parsley, finely chopped (garnish)
  • lemon wedges (garnish)
  • parmesan, grated (optional garnish)

Instructions

  • Prepare all of the vegetables (instructions above)
  • Add 2 tablespoons of extra virgin olive oil into a large deep soup pot and place it over medium heat
  • Add 1 chopped medium yellow onion into the pot, season with a pinch of salt and black pepper and cook for 5 minutes
  • Once the onions have softened a bit, add 2 sliced celery ribs, 2 peeled and sliced carrots, 1 peeled and sliced parsnip and 1 peeled and cubed rutabaga and stir to combine
  • Cook for 5 minutes over medium heat
  • Add 4 minced cloves of garlic, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1/2 teaspoon of red pepper flakes and stir to combine
  • Add 64 ounces of vegetable stock and 14 ounces of diced tomatoes (including the juice)
  • Add 1 chopped green bell pepper, 1 chopped red sweet pepper, 3 sliced spring onions, 1/2 of a leek, thinly sliced and 1 large yellow zucchini, halved and sliced
  • Stir everything together and bring the soup of to a simmer
  • Simmer until the parsnips and carrots are tender
  • Add 1 cup of sweet corn, 1 cup of sweet peas and 2 cups of green beans and stir to combine
  • Remove the pot from the heat and stir in the thinly sliced kale
  • Serve garnished with fresh parsley, lemon wedges and grated parmesan (optional)
  • Store leftovers in the refrigerator in a covered pot and reheat over medium heatÂ