VEGAN VEGETABLE SOUP
Instructions:
- In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for a few minutes until the onion becomes translucent.
- Add the chopped carrots, celery, bell pepper, zucchini, and potato to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in the can of diced tomatoes (including the juice) and stir to combine with the vegetables.
- Add the vegetable broth, dried thyme, dried oregano, bay leaf, salt, and pepper to the pot. Give everything a good stir.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Once the vegetables are cooked, add the chopped spinach or kale to the pot. Stir until the greens wilt and become tender.
- Taste the soup and adjust the seasoning if needed, adding more salt and pepper to your preference. Remember to remove the bay leaf before serving.
- Ladle the vegan vegetable soup into bowls and garnish with freshly chopped parsley.
- Serve the soup hot with crusty bread or your favorite side.
