Hearty Vegetable Soup

A warm and nourishing bowl of homemade vegetable soup that’s perfect for chilly days, packed with vibrant veggies and hearty flavors.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Italian

Calories: 180

Vegetable Base

1 piece onion, finely chopped Choose a yellow onion for sweetness.
2 cloves garlic, crushed Fresh garlic elevates the flavor; avoid powder if possible.
1 large leek, sliced Adds a delicate sweetness.
2 stalks celery, chopped Look for fresh, firm stalks.
2 pieces carrots, diced Sweet and nutritious.
250 g waxy potatoes, peeled and cubed Waxy potatoes hold their shape well.
1 liter vegetable stock Homemade is best; consider low-sodium store-bought.
2 leaves bay leaves Adds rich, earthy undertones.
to taste salt and black pepper Season generously.
to taste chili flakes (optional) Add for a kick.
fresh sprigs thyme Fresh is preferable.
to taste fresh parsley for garnish Adds freshness.

Preparation

Heat a large pot over medium heat and lightly spray with cooking oil. Add the chopped onions, crushed garlic, and chopped celery. Sauté for about 2 minutes until softened.
Add the sliced leeks and diced carrots to the pot. Cook for an additional 3-4 minutes until the carrots begin to soften.
Stir in the bay leaves, thyme, and a pinch of chili flakes if desired.

Cooking

Add the cubed potatoes and the vegetable stock. Bring to a boil, then lower the heat and let simmer uncovered for about 45 minutes until the potatoes are fork-tender.
Optional: Use an immersion blender to partially blend the soup for a creamy texture while still keeping some chunks.
Season generously with salt and pepper as needed.

Serving

This soup freezes well for up to 3 months. Feel free to add any leftover vegetables or grains.