Vegetable Soup (Vegan)
Submitted by buggs
Garden-fresh vegetable soup with Roma tomatoes, new potatoes, corn cut from the cob, and a bouquet garni of oregano, parsley, and lemon zest. Ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is vegetable soup the way it should be: built from scratch with real, whole ingredients and a bouquet garni that perfumes the entire pot.
Fresh oregano, parsley, bay leaf, and strips of lemon zest get tied together and simmered in broth alongside Roma tomatoes, new potatoes, carrots, and celery.
Corn kernels cut straight from the cob, green beans, and zucchini go in during the last 15 minutes so they keep their snap and color.
The lemon zest is the quiet star here. It lifts the broth with a subtle citrus brightness you won’t find in most vegetable soups.
Pro Tips
- Use vegetable stock instead of chicken broth to make this truly vegan. The flavor holds up either way.
- Tie the herb bundle tightly with kitchen twine so it’s easy to fish out before serving.
- Cut the corn kernels off the cob over a bowl to catch the milky juices. Add those to the pot for extra sweetness and body.
- Don’t overcook the zucchini. It should be just tender, not falling apart into mush.
Ingredients
Directions
Cut tomatoes into small pieces.
Set aside.
In large saucepan, sauté butter and onion for 3 to 4 minutes.
Add chicken broth and water.
Tie together with string bay leaf, oregano, parsley sprigs and lemon zest, and add to pan along with tomatoes, carrots, potatoes, celery, salt and pepper.
Bring to a simmer over medium heat, reduce to low, cover and cook 20 minutes.
Cut kernels off corn cob and add to soup along with green beans and zucchini.
Simmer, covered for 15 minutes more.
Remove herb bundle.
Taste, adjust seasonings and serve immediately.
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