Vegan Vegetable Soup. Because everyone needs a great tasting, basic, budget-friendly, quick, clean-out the fridge-type soup recipe to turn to from time to time.
1tbspolive oil, use a splash of water instead to make oil-free
2mediumonions, diced
3mediumcarrots, diced
2stickscelery, diced
5clovesgarlic, minced
4 - 5mediumpotatoes, cubed
5cupsvegetable stock
1tbspmixed dried herbs
1bay leaf
1½tspsalt, plus more to taste
¾teaspoonfreshly ground black pepper, plus more to taste
1smalllemon (just the juice), or 1 tablespoon of apple cider vinegar
OPTIONAL
Up to 3cupsseasonal vegetables, chopped greens, canned or frozen vegetables
Instructions
(See recipes notes for Instant Pot & Slow Cooker directions)
To a large soup pot add the oil. Heat over medium heat until hot, then add the onion, carrots and celery. Cook for about 10 minutes until it is smelling fragrant and the onion is translucent. If cooking oil-free use a few tablespoons of water to saute with instead of the oil.
Add the garlic and let it cook for a minute or 2 stirring frequently.
Then add everything else except the lemon juice. If using optional seasonal veggies, only add them now if they are sturdier vegetables that need a lot of cooking like squash and sweet potato. Leave more delicate vegetables like peas, greens, corn and asparagus until near the end.
Give it a good stir and bring to a simmer. Keep it simmering gently for about 20 to 25 minutes or until the potato and carrots are tender. The time will vary slightly depending on how large/small the vegetable pieces are cut.If using the optional seasonal, frozen or canned vegetables add them in the last 10 minutes of cooking time.
Turn off the heat and with an immersion blender straight in the pot, give it 3 or 4 short blasts to partially blend and thicken the soup. If you don't have an immersion blender, scoop out 2 or 3 cups and blend in a regular blender then add back to the pot. If you prefer a brothier soup skip this part.
Squeeze in the lemon juice, give it a good stir and serve immediately.
Video
Notes
Success Tips
The smaller you cut the vegetables the quicker the soup will cook.
Try to cut the harder veggies (potatoes and carrots) into similar-sized pieces so they become tender at about the same time.
Season the soup well. Salt and pepper is really important for enhancing flavour.
A splash of acidic lemon juice right before serving really brightens the soup. If you don't have a lemon use a small splash of apple cider vinegar.
Blending a few times with an immersion blender breaks down the starchy vegetables and thickens the soup a bit while still leaving it nice and chunky too. It makes the soup heartier and is a step I recommend.
Extra veggies that work well It's great as it is but feel free to customize with whatever is in season or whatever you have in the fridge that needs using up. You can add up to 3 cups of extra vegetables. Zucchini, peas, bell peppers, corn, sweet potatoes, squash, asparagus, greens like kale, chard, cabbage or spinach all work well, and not technically a veggie but fresh tomatoes, canned tomatoes or some tomato paste can be thrown in too. Just about anything goes really.Add quick-cooking vegetables at the end and denser, harder ones at the beginning. Canned vegetables and frozen vegetables can also be added but do it right at the end of the cooking time so they don't get overcooked.See my post above for more great ways to make it your own!Storage, reheating and freezingThis soup actually gets better with time so the leftovers are great! Allow them to cool, then cover and refrigerate for up to 5 days. To reheat, warm in a pan over medium-low heat until piping hot, or microwave for a few minutes.To freeze, place in a freezer-safe container and freeze for up to 3 months. Defrost overnight in the fridge then reheat as above.To make in an Instant PotSaute the onions, carrot and celery using the saute function on your Instant Pot. Turn the pot off and add the garlic and potatoes. Allow them to cook for a minute or two in the residual heat then add everything else. Put the lid on, seal the vent and cook on manual for 7 minutes. Let the pressure release naturally for 10 minutes, then manually release the rest. Blitz a few times with an immersion blender to thicken as desired and add a squeeze of lemon before serving. If adding extra more delicate seasonal vegetables (like asparagus, peas, greens) or any frozen or canned vegetables, cook the soup in the Instant Pot without them, then once you remove the lid, add them in. If they are really delicate like greens, asparagus or canned veggies, the residual heat will be sufficient to cook them. If they are frozen or need a little more cooking, turn the Instant Pot to saute and allow the soup to simmer for a few minutes, stirring frequently, until they are cooked.To make in a slow cookerIf using a slow cooker I highly recommend you first saute the onions, celery and carrot in a pan first as per the recipe. Then add the garlic to the pan and let it cook for an additional minute, before transferring everything to the slow cooker. Cook on high for about 3 hours or low heat for 6 – 7 hours. If adding extra more delicate seasonal vegetables (like asparagus, peas, greens) or any frozen or canned vegetables add them in the last 15 minutes of cooking. Blitz a few times with an immersion blender to thicken as desired and add a squeeze of lemon before serving.