This hearty vegetable soup is a perfect combination of nourishing ingredients that come together to create a warm and comforting dish. Packed with fresh vegetables, this soup is a great choice for a light yet filling meal that’s both flavorful and nutritious. Ideal for those cozy days when you want something soothing but healthy, this recipe is simple to prepare and full of goodness.
Ingredients
Main Ingredients:
- 2 large leeks (white and light green parts only), finely chopped
- 1 large carrot, grated or finely chopped
- 2 tbsp olive oil
- 2-3 cloves garlic, minced
- 3-4 medium potatoes, diced
- 1.5 liters vegetable broth
- 50 grams thin pasta or vermicelli (optional)
- Salt and pepper, to taste
- 1 tsp dried thyme or oregano (optional)
- Fresh parsley, finely chopped (for garnish)
Instructions
Step 1: Prepare the Vegetables
Begin by cleaning the leeks thoroughly to remove any dirt or sand between the layers. Leeks can trap dirt, so it’s essential to wash them well. Once cleaned, finely chop the leeks. Grate or finely chop the carrot as well. Set these aside for later use.
Step 2: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped leeks and grated or chopped carrot to the pot. Sauté these vegetables for about 5-7 minutes, or until they soften and the leeks turn translucent. This will bring out their natural sweetness.
Add the minced garlic to the pot and cook for an additional minute, stirring occasionally, until the garlic becomes fragrant and slightly golden.
Step 3: Cook the Soup Base
Next, add the diced potatoes to the pot. Stir well to combine the potatoes with the softened leeks and carrots. Pour in the vegetable broth and bring the mixture to a boil.
Once the soup begins to boil, reduce the heat to a simmer. Cover the pot and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Add Pasta (Optional)
If you wish to add pasta to your soup for a heartier texture, stir in the thin pasta or vermicelli at this point. Let it cook for an additional 5 minutes, or until the pasta is al dente. Be sure not to overcook the pasta, as it can become mushy.
Step 5: Season and Garnish
Season the soup with salt, pepper, and any dried herbs like thyme or oregano, depending on your preference. Adjust the seasoning to taste, ensuring the flavors are well-balanced.
Just before serving, stir in the freshly chopped parsley. This adds a burst of color and freshness to the soup.
Step 6: Serve
Ladle the soup into bowls and serve immediately. For a complete meal, enjoy the soup with a slice of crusty bread or some toasted croutons on the side. This will soak up the delicious broth and add an extra touch of comfort.
Tips and Variations
- Add More Vegetables: You can customize this soup by adding other vegetables such as celery, zucchini, or spinach for added nutrition and flavor. Adding leafy greens like spinach or kale in the last few minutes of cooking is a great way to increase the vitamin content.
- Creamy Version: For a creamier soup, add a splash of plant-based milk, such as almond or oat milk, after cooking the potatoes. Alternatively, blend a portion of the soup to create a creamy texture while keeping the rest of the soup chunky.
- Protein Boost: To make this soup more filling, consider adding beans or lentils. These plant-based proteins will not only make the soup heartier but also boost its nutritional value.
- Spicy Kick: If you enjoy spicy food, you can add a pinch of red pepper flakes, or a diced jalapeño, for an added kick.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this vegetable soup is perfect for making ahead. You can store it in the refrigerator for up to 3 days, and the flavors will deepen as it sits. Just reheat it when you’re ready to serve.
Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely, then transfer it to freezer-safe containers or bags. You can freeze it for up to 3 months. When you’re ready to eat it, simply thaw it overnight in the fridge and reheat on the stove.
Can I use another type of pasta?
Certainly! If you don’t have thin pasta or vermicelli, feel free to use any type of small pasta, such as elbow macaroni, shells, or farfalle. Just make sure to adjust the cooking time based on the type of pasta you choose.
What can I use instead of leeks?
If you can’t find leeks, you can use onions as a substitute. Though leeks have a milder flavor, onions will work well and provide a similar savory base for the soup.
How can I make this soup more flavorful?
If you want a deeper, more robust flavor, try adding a splash of soy sauce or tamari for an umami boost. You can also experiment with adding fresh herbs like rosemary or basil during the cooking process for a different flavor profile.
Conclusion
This hearty vegetable soup is a warm, nourishing dish that is both satisfying and healthy. The blend of leeks, carrots, potatoes, and optional pasta creates a flavorful, wholesome base that’s perfect for any time of the year. Whether you’re looking for a light meal or a comforting dish to enjoy on a chilly day, this soup fits the bill.
It’s incredibly versatile, allowing you to adjust the ingredients based on what you have on hand. Add more vegetables, spice it up, or make it creamy for different variations. Plus, it’s vegan-friendly and easily adaptable for different dietary preferences.
Perfect for meal prepping or sharing with friends and family, this soup is an easy way to enjoy a delicious, balanced meal. It’s full of vitamins, fiber, and flavor, making it a healthy addition to your recipe repertoire. Enjoy a bowl of this hearty vegetable soup with a side of crusty bread for a complete and fulfilling meal!