Vegan Recipes




  1. 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.
  2. 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.
  3. Pour in the can of diced tomatoes (including the juice) and stir to combine with the vegetables.
  4. Add the vegetable broth, dried thyme, dried oregano, bay leaf, salt, and pepper to the pot. Give everything a good stir.
  5. 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.
  6. Once the vegetables are cooked, add the chopped spinach or kale to the pot. Stir until the greens wilt and become tender.
  7. 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.
  8. Ladle the vegan vegetable soup into bowls and garnish with freshly chopped parsley.
  9. Serve the soup hot with crusty bread or your favorite side.

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