This isn’t just soup; it’s a warm, comforting hug in a bowl. Packed with wholesome vegetables and simmered to perfection, it’s the ultimate remedy for when you need something light, nutritious, and deeply soothing. It’s no wonder you eat it day and night!
Prep Time: 20 minutes | Cook Time: 30-40 minutes | Total Time: 50-60 minutes | Serves: 6
Ingredients
For the Soup Base:
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 leeks, white and light green parts only, chopped and well-rinsed
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 chili pepper, minced (optional, for spice)
For the Soup:
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 2 medium potatoes, diced (peeled if desired)
- 8 cups (2 quarts) vegetable broth or chicken broth (low sodium)
- 1 (14.5 oz) can diced tomatoes, with their juices
- 1 bay leaf
- 1 tsp dried thyme or 3-4 fresh sprigs
- Salt and freshly ground black pepper, to taste
- Optional additions: 1 cup chopped green beans, 1 cup frozen peas (add at the end), 1 cup shredded kale or spinach (add at the end)
For Serving:
- Fresh parsley, chopped
- A drizzle of extra virgin olive oil
- Grated Parmesan cheese (optional)
- Crusty bread
Instructions
- Sauté Aromatics: In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, leeks, and celery. Sauté for 5-7 minutes, until softened and fragrant. Add the minced garlic and optional chili pepper and cook for another minute.
- Add Hard Vegetables: Add the diced carrot and red bell pepper to the pot. Cook for 3-4 minutes, stirring occasionally.
- Simmer: Pour in the broth and add the canned tomatoes with their juices. Add the diced potatoes, bay leaf, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Add Soft Vegetables: Add the diced zucchini (and any other longer-cooking optional veggies like green beans). Cover and simmer for another 10-15 minutes, or until all the vegetables are tender.
- Final Touches: If using, stir in any quick-cooking greens like spinach or kale, or frozen peas, and cook for just 2-3 more minutes until wilted and heated through. Remove the bay leaf and thyme sprigs (if using fresh). Season generously with salt and black pepper to taste.
- Serve: Ladle the hot soup into bowls. Garnish with fresh parsley and a generous drizzle of your best extra virgin olive oil. Serve with crusty bread for dipping.
Why This Soup is “Medicine” & Tips
- Gut-Friendly: This soup is easy to digest, hydrating, and packed with vitamins and minerals from all the vegetables. It’s the perfect reset meal.
- Customize It: Use whatever vegetables you have on hand! This recipe is incredibly flexible.
- Blend It (Optional): For an even more soothing, stomach-friendly version, you can use an immersion blender to partially puree the soup, leaving some chunks for texture.
- The Leek Tip: Leeks can be gritty. To clean them, after slicing, submerge the pieces in a bowl of water and swish them around. The grit will sink to the bottom.
- Storage: This soup tastes even better the next day as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Enjoy your beautiful, healing, and delicious bowl of comfort!
