Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Best Veggie Soup

Name: Best Veggie Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8, 8 cups
Cuisine: american
Ingredients: 1-2 tablespoons olive oil; 1 medium onion diced ( or a large leek); 2 cups diced carrot (2 medium carrots); 2 cups diced celery (2 stalks); 4 cloves garlic, rough chopped; 1 tablespoon fresh thyme ( or sub, oregano , rosemary, sage, or tarragon- or sub 1 1/2 teaspoons dried thyme, or dry Italian seasoning or Herbs de Provence ); 2 tablespoons white wine, vermouth, sherry cooking wine- all optional (feel free to leave out); 5 cups veggies of choice (chopped small): zucchini, fennel bulb, summer squash, green beans, peas, cauliflower, corn, potatoes, tomatoes, bell pepper, cabbage, kale, etc.; 4 cups veggie stock or broth, chicken or beef stock, or bone broth; 2 cups water; 2 bay leaves; 1 teaspoon kosher salt; ½ teaspoon pepper; pinch cayenne; 1/4 cup fresh Italian parsley ( or basil ribbons); 1/2 teaspoon of lemon juice or vinegar ( at the end); pepper, cayenne, or chili flakes to taste; a drizzle of olive oil, gremolata or grated pecorino cheese

NUTRITION · PER SERVING35M COOK

CAL 5%·PRO 5%

CARBS 16G65% OF CAL

3G FIBER0G ADDED0G INTRINSIC6G OTHER7G TOTAL SUGAR

FAT 3G31% OF CAL

1G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A nourishing vegetable soup loaded with carrots, celery, zucchini, and aromatics in a light broth. It's wholesome and simple, great for using up farmers market vegetables or as a meal-prep base.

mainamericansoupgluten freevegan

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 8

1-2 tablespoons olive oil
1 medium onion diced ( or a large leek)
2 cups diced carrot (2 medium carrots)
2 cups diced celery (2 stalks)
4 cloves garlic, rough chopped
1 tablespoon fresh thyme ( or sub, oregano , rosemary, sage, or tarragon- or sub 1 1/2 teaspoons dried thyme, or dry Italian seasoning or Herbs de Provence )
2 tablespoons white wine, vermouth, sherry cooking wine- all optional (feel free to leave out)
5 cups veggies of choice (chopped small): zucchini, fennel bulb, summer squash, green beans, peas, cauliflower, corn, potatoes, tomatoes, bell pepper, cabbage, kale, etc.
4 cups veggie stock or broth, chicken or beef stock, or bone broth
2 cups water
2 bay leaves
1 teaspoon kosher salt
½ teaspoon pepper
pinch cayenne
1/4 cup fresh Italian parsley ( or basil ribbons)
1/2 teaspoon of lemon juice or vinegar ( at the end)
pepper, cayenne, or chili flakes to taste
a drizzle of olive oil, gremolata or grated pecorino cheese

At a glance

PER SERVING · TIME 35M

CAL 5%·PRO 5%

CARBS 16G65% OF CAL

3G FIBER0G ADDED0G INTRINSIC6G OTHER7G TOTAL SUGAR

FAT 3G31% OF CAL

1G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 15m
Cook: 20m
Sodium: 955mg
Total sugar: 7g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 445mg
Calcium: 72mg
Iron: 1mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 15M
SODIUM: 955MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Best Veggie Soup

Nutrition & ingredients

Ingredients

At a glance