Vegan Vegetable Soup | Dan Churchill

A Vegan Veggie Soup for Immunity

Hey friends, hope you’re having an awesome week! This week on #RecipeWednesday, I’m bringing you one of my go-to recipes to make when it starts getting to the fall season. This vegan vegetable soup is one of those easy recipes that is soothing, nourishing, and packed with flavor.

I make this recipe at least once a week in my own kitchen, with whatever veggies I have on hand. It’s easily made with cabbage, potato, leeks, different dark leafy greens, or squash. Whatever you have around will work! The tips and tricks are all about building flavor by adding layers of ingredients one at a time, caramelizing everything as you go, so you get the ultimate flavor.

You can also use whatever herbs and spices you like — my favorites for soup like this are oregano and fresh thyme, but something like paprika, chili powder, or bay leaf would be delicious here too. Experiment and get creative in the kitchen!

Get the whole recipe video here!

What makes this vegan vegetable soup easy?

The best and easiest factor part of creating this soup is that you start with your mise on place (French for making sure all of your ingredients are in their places before you start cooking). The rest is just dumping your ingredients in one by one. This allows you to build layers of flavor as you go, and make everything extra tasty at the end.

Having your ingredients pre-chopped is important as it allows you to avoid burning or overcooking anything. You’ll thank yourself later for a couple minutes of extra prep!

What makes this vegan vegetable soup healthy?

Loaded with immune boosting veggie ingredients like zucchini, carrot, and celery, this soup is incredibly good for you. It packs a punch with vitamin A and vitamin C, which help keep you from getting sick when the weather starts to change over here on the East Coast!

Since we are building a base with veggie broth, you want to make sure you either make yours from scratch or find a low-sodium option. This will allow you to better control the saltiness of your final dish, and avoid it becoming a salt bomb! Be sure to adjust your seasoning as you go to make sure it’s at your desired level.

We’re also serving this with some hearty grains. Quinoa is a great option, but anything from brown rice to barley would be delicious, and will add fiber and B vitamins, which are great for helping optimize your internal state.

The Color Code

The color code for these bites is… red! Red foods are packed with antioxidants (vitamin A, vitamin C). they are also great for your skin, hair, and bones. They can also assist in weight loss!

This recipe is perfect for… building immunity!

Oh and before I forget if you want more of these easy healthy vegan recipes, you can get a whole book for FREE! Just click here and put in your email and it will come straight to your inbox.

Recipe: Easy Vegan Vegetable Soup

Prep Time: 10
Cook Time: 15 minutes
Cost: $5-7
Skill: Easy

Ingredients:

1 red (or yellow) onion, diced
2 cloves of garlic, minced
1 TB extra virgin olive oil
3 stalks celery, diced
2 large carrots, diced
3 cups veggie broth or stock
1 large zucchini, cut into half moons
1 large tomato, cut into 1″ chunks
2 tsp of fresh thyme
1 tsp dried oregano
1 big pinch sea salt
1/4 tsp black pepper
cooked quinoa, sourdough, and a drizzle of olive oil to serve

Method:

Heat a pan on low heat. Add garlic and cook for 30 seconds. Add 1 TB olive oil and cook until fragrant, about 30 seconds to a minute. This creates your fragrant garlic oil, as we are starting to build flavor at this point with our layers!
Add chopped onion and stir to combine. Cook another minute.
Add carrot and celery and cook until slightly soft, about 3-5 minutes.
Add broth and spices, then tomato and zucchini. Cook for 15-20 minutes or until all the veggies are nicely softened. Remove from heat. Serve over quinoa with a side of your favorite fresh bread and a drizzle of olive oil on top.