Meet my go-to vegetable soup! This homemade vegetable soup is healthy, easy to make, and tastes fantastic. It’s vegan and dairy-free. Read on to see my tips for making it.
Why We Think This is The Best Vegetable Soup
When I am looking for a comforting meal packed with vegetables, this easy veggie soup is where I turn. It’s made with a light tomato broth and adapts to all seasons and every deficiency of your fridge. Use any vegetables you have on hand or need to use up quickly. This soup is so good, you will want a batch or two in the freezer at all times.
It’s perfect to prepare in advance for busy weeks as well as taking on day hikes or canoe trips. When I feel we have over-indulged, it gives me that extra portion of vegetables my body so desires!
My Favorite Variations of This Soup
My Favorite Variations of this soup changed over time.Here are a few of my favorites:
- Add protein by adding cooked beans — white beans or chickpeas
- Add pasta or rice about 8 minutes before the soup has finished cooking
- Make it creamy by adding coconut milk or coconut cream.
- Toss in a handful of other vegetables like cauliflower, summer squash or kale.
- Add Ostro Organics Habanero Chili Oil if you like it super spicy!
- Try our 5 Easy and Fast Recipes using cold pressed oils
- Use our Homemade Poppy Seed Oil Vinaigrette with Mustard for your next salad. It’s light and ultra-delicious.
- For another kitchen favorite, try our Walnut Oil Mayonnaise
- Try our Homemade Red-Beet Carpaccio! Unlike so many recipes out there, we actually tried this!
- Prep Time:10h
- Cook Time:30h
- Total Time:40h
- 3 tbsp. Ostro Organics Coconut Oil
- 6 fresh tomatoes or one (15-ounce) can diced tomatoes with liquid
- 6 c vegetable stock
- 2 c chopped potato (2 medium)
- 2 c chopped or shredded cabbage
- 4 lime leaves
- 1 c frozen peas
- 1 c frozen corn
- 1 tsp. apple cider vinegar or fresh lime juice
- 1/4 tsp. crushed red pepper flakes
- 1/2 tsp. fine sea salt, plus more to taste
- 2 c chopped onion (1 medium sized onion)
- 1 1/2 c chopped carrot (3 to 4 carrots)
- 2 c chopped celery root (aka celeriac)
- 1 c chopped turnip
- 2 tbsp. tomato paste
- 5 tsp. minced garlic (5 cloves)
- 3/4 tsp. ground fennel seed
- 1/2 tsp. ground black pepper
- 1 tsp. Ostro Organics Jalapeno Pepper Infused Oil - add before serving
- Heat two tablespoons of Ostro Organics coconut oil in a stockpot pot or Dutch oven over medium heat.
- Add the onions, carrots, turnips, celery root, and the tomato paste.
- Cook, stirring often until the vegetables have softened and the onions are translucent; approximately 8 to 10 minutes.
- Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for two minute.
- Pour in the canned tomatoes and their juices as well as the vegetable stock.
- Add the potatoes, cabbage, and the lime leaves. Raise the heat to medium-high and bring the soup to a boil.
- Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
- Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas, frozen corn and cook for five more minutes.
- Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lime juice) and the remaining tablespoon of Ostro Organics Coconut Oil.
- Taste and season with more salt, pepper or vinegar (or lime juice)
- Before dishing out, add some heat and extra flavor by adding some Ostro Organics Jalapeno Pepper Infused Oil.
- Serve and Indulge!
Joanne's Seasonal Tip:
- Depending on the season, add 2 cups of chopped kohlrabi and/or 2 cups of chopped beets. Adjust the amount of broth accordingly.
- Fresh tomatoes: Substitute about 1 pound (5 to 6 tomatoes) for one 15-ounce can of diced tomatoes.
- Store leftover soup up to 3 days in the refrigerator and up to a month in the freezer.