Vegan Soup
A hearty and customizable soup packed with fresh vegetables and chickpeas, perfect for any occasion.
Ingredients
Vegetable Base
- 1 piece onion, chopped
- 2 pieces carrots, chopped
- 2 pieces celery stalks, chopped
- 2 cloves garlic, minced
Soup Ingredients
- 1 can diced tomatoes
- 4 cups vegetable broth Ensure it's gluten-free if needed
- 1 can chickpeas, drained and rinsed Substitute with white beans or lentils if desired
- 2 cups spinach or kale Can use whichever leafy green you prefer
- 1 teaspoon dried herbs (thyme, basil, or oregano) Customize with your favorite herbs
- to taste Salt and pepper Add during cooking and adjust as needed
Instructions
Preparation
- Start by chopping your onion, carrots, and celery into small, uniform pieces.
Cooking
- In a large pot over medium heat, add a splash of oil and sauté the onion, carrots, and celery for about 5-7 minutes until they soften.
- Once the vegetables have softened, stir in the minced garlic and cook for another minute.
- Pour in the canned diced tomatoes and vegetable broth, stirring to combine. Bring to a gentle boil.
- Stir in the drained chickpeas and your choice of dried herbs. Season with salt and pepper.
- Reduce heat to low and let the soup simmer for about 20 minutes.
- Add the spinach or kale into the pot, stirring until the greens wilt down, which should take a couple of minutes.
- After the greens have wilted, taste the soup and adjust the seasoning if necessary.
Serving
- Ladle the hot soup into bowls and serve immediately. Garnish with fresh herbs or olive oil if desired.
Notes
Store in an airtight container in the fridge for up to five days. Allow to cool before sealing to maintain texture.