Vegetable Soup
A comforting and nutritious vegetable soup packed with flavor, perfect for any season.
Ingredients
Base Ingredients
- 3 tablespoons olive oil
- 2 tablespoons ghee or unsalted butter
- 2 small leeks (white part only), quartered and sliced thinly
- 3 medium carrots, peeled and diced small
- 3 medium parsnips, peeled and diced small
- 3 stalks celery, diced small
- 2 small red potatoes, peeled and diced small
- to taste Salt
- to taste Black pepper
Seasonings and Broth
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 4 cloves garlic, pressed through a garlic press
- 1 14.5-ounce can whole tomatoes, drained, seeded, and finely diced
- 6 cups vegetable broth or chicken broth
Final Touches
- 1 cup peas
- 1 cup kale, chopped
- 1 tablespoon chopped fresh parsley
- 1 small squeeze of lemon
Instructions
Preparation
- Gather all of your ingredients and have them prepped and ready to go.
Cooking
- In a medium-large soup pot, heat ghee or unsalted butter with olive oil over medium-high heat until melted.
- Add sliced leeks, diced carrots, diced parsnips, diced celery, and red potato chunks. Season with salt and black pepper and stir to combine. Cook for 3-4 minutes until vegetables are slightly translucent.
- Add Italian seasoning, dried parsley, and pressed garlic, stirring to combine until fragrant.
- Stir in diced tomatoes and pour in the vegetable or chicken broth. Bring to a boil, then reduce heat and simmer, covered, for about 15 minutes.
Finishing Touches
- After 15 minutes, stir in peas, chopped kale, and fresh parsley, along with a squeeze of lemon for flavor.
- Adjust seasoning with additional salt and pepper before serving.
Notes
Serve in a beautiful bowl, garnished with fresh parsley and a drizzle of olive oil. Pair with crusty bread or croutons. This soup can be enjoyed hot or cold, and the leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.