Description
A comforting and healthy vegetable soup packed with seasoned vegetables, kale, peas, and fresh herbs simmered in a flavorful broth. Perfect for a cozy meal that is vibrant and nourishing.
Ingredients
Scale
Base and Vegetables
- 3 tablespoons olive oil
- 2 tablespoons ghee or unsalted butter
- 2 leeks (white part only), quartered and sliced thinly
- 3 carrots, peeled and diced small
- 3 parsnips, peeled and diced small
- 3 celery ribs, diced small
- 2 small red potatoes, peeled and diced small
Seasonings and Liquids
- Salt to taste
- Black pepper to taste
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 4 cloves garlic, pressed through garlic press
- 1 (14.5 ounce) can whole tomatoes, drained and seeded, finely diced
- 6 cups vegetable broth or chicken broth
Finishing Touches
- 1 cup peas
- 1 cup kale, chopped
- 1 tablespoon chopped fresh parsley
- Small squeeze of lemon juice
Instructions
- Prepare Ingredients: Gather and prepare all ingredients by cleaning, peeling, dicing, and chopping as listed to have everything organized and ready for cooking.
- Sauté Vegetables: Heat a medium-large soup pot over medium-high heat. Add ghee or butter and olive oil. Once melted, add leeks, carrots, parsnips, celery, and diced potatoes along with a pinch or two of salt and black pepper. Cook for about 4 minutes until vegetables become slightly translucent.
- Add Seasonings: Stir in Italian seasoning, dried parsley, and pressed garlic until evenly incorporated with the vegetables.
- Add Tomatoes and Broth: Add the finely diced drained tomatoes to the pot, then pour in the vegetable or chicken broth. Bring the mixture to a boil over high heat.
- Simmer Soup: Once boiling, reduce heat to a gentle simmer, cover the pot and cook for 15 minutes until vegetables are tender but still retain slight bite.
- Finish Soup: Turn off heat and stir in peas, chopped kale, fresh parsley, and a small squeeze of lemon juice. Taste and adjust salt and pepper as needed.
- Serve: Ladle the soup into bowls and enjoy warm for a hearty, healthy meal.
Notes
- Use vegetable broth to keep the soup vegetarian; chicken broth for a more savory flavor.
- Ghee can be substituted with unsalted butter or just olive oil if dairy-free preference.
- For added protein, consider adding cooked beans or lentils.
- This soup stores well and can be refrigerated for up to 4 days or frozen for longer storage.
- Adjust seasoning at the end to balance flavors perfectly.
Nutrition
- Serving Size: 1 serving
- Calories: 244 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 10 mg
