Vegetable Soup

If you love organic raw vegetables, you’ll love this nourishing Vegetable Soup recipe!  It’s loaded with cruciferous vegetables and carrots and celery that are gently simmered in a light and lemony broth. 

This homemade Vegetable Soup is packed with chunky pieces of raw vegetables all gently simmered in a delicious light and lemony broth.  

One of my favorite things to make is soup.  And this vegan vegetable soup recipe has become one of my favorites to make. I’ll typically have all of the ingredients on hand.  I like to keep this immune boosting vegetable soup on the chunky side so I feel like I’m eating something substantial and filling.  More of a meal rather than a soup.  But if you prefer, feel free to chop things up a bit smaller.  You could also puree this soup to sip on when you’re feeling run down and under the weather. I like to serve this immune boosting soup with vegan pesto and wedges of lemons for the extra immune boosting and detoxifying benefits. 

Vegetable Soup Recipe

This soup is crowded with organic raw vegetables.

• Broccoli
• Cauliflower
• Green Cabbage
• Dinosaur Kale (Baby kale works well too)
• Onion
• Celery
• Carrot
• Garlic
• Fresh Parsley
• Fresh Basil
• Olive Oil
• Lemon
• Low-Sodium Vegetable Broth 

Find printable recipe with the measurements below.

Variations

• Add green beans, peas, corn kernels
• Sprinkle in a teaspoon of turmeric
• Spice things up by adding dried Italian seasoning or Herbs de Provence 
• Add cannellini beans
• Simmer soup with a 1-inch piece of parmesan cheese 
• Add homemade bouillon (recipe link below)

How To Make Vegetable Soup

• Chop your ingredients
• Cook the onion, celery, carrot and garlic
• Add broccoli, cauliflower, green cabbage, kale and broth 
• Cook for 15-20 minutes on low heat with 
• Make vegan pesto by adding fresh parsley, basil, lemon zest, lemon juice, olive oil to blender
• Add 4-5 heaping tablespoons of vegan pesto to soup 
• Season with sea salt and freshly ground black pepper
• Serve with remaining vegan pesto and lemon wedges

What Are Cruciferous Vegetables?

Cruciferous vegetables are part of the mustard family and they include arugula, bok choy, broccoli, brussels sprouts, cabbage, cauliflower, collard greens, horesradish, kale, radish, turnip, watercress and more.

Looking For More Easy Soup Recipes?

• Immune Boosting Chicken Soup
• Easy Minestrone Soup Recipe
• Vegetarian Tuscan White Bean Soup
• Soupe au Pistou
• Coconut Curry Broccoli Soup
• Curried Roasted Cauliflower Soup

Continue to Content

Print

Yield: 6 servings

Vegetable Soup

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour

Ready for some serious vegetable love?  This healthy soup is loaded with chunky pieces of vegetables all gently simmered in a light and lemony broth.  

Ingredients

• 1 small yellow onion, chopped
• 1 cup carrots, chopped
• 2 cups celery stalks, chopped
• 2 cloves garlic minced
• 3 cups broccoli florets
• 2 cups cauliflower
• 1 cup dinosaur kale, chopped (stem removed and discarded)
• 1 cup green cabbage, chopped
• 2 bay leaves
• 6 cups vegetable broth
• 1 cup basil leaves
• 1 cup parsley leaves
• 2 cloves garlic, minced
• zest of 1 lemon
• juice of 1 lemon

For the Vegan Pesto

• 1 bunch basil leaves
• 1 fistful parsley leaves
• 3 cloves garlic
• zest of 1/4 lemon (about 1 teaspoon)
• juice of 1 lemon
• 2/3 cup extra-virgin olive oil
• sea salt and freshly ground black pepper to taste
• 1/4 cup walnuts, chopped (optional)

Instructions

1. Heat olive oil in a large Dutch oven or pot over medium-low heat.
2. Add the onion, celery and carrot and saute for 3-4 minutes.
3. Add garlic and cook another 1-2 minutes.
4. Add broccoli, cauliflower and bay leaves.
5. Cook another 1-2 minutes.
6. Pour in broth over vegetables. Bring to a boil then reduce heat to a low simmer.
7. Place lid on Dutch oven or pot.
8. Cook for 12-15 minutes
9. Add 4-5 heaping tablespoons Vegan Pesto and the cabbage and kale to the soup
10. Simmer another 5 minutes
11. Ladle into soup bowls and serve with extra Vegan Pesto and lemon wedges
12. For the Vegan Pesto
13. Place all of the ingredients except the olive oil in a blender or food processor
14. Blend to chop the ingredients up
15. Slowly add the olive oil and blend until well blended
16. Add more olive oil or lemon juice as needed
17. Season to taste with salt and freshly ground black pepper.

Notes

VARIATIONS

• Add green beans, peas, corn kernels
• Sprinkle in a teaspoon of turmeric
• Spice things up by adding dried Italian seasoning or Herbs de Provence 
• Add cannellini beans
• Simmer soup with a 1-inch piece of parmesan cheese 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 347Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 811mgCarbohydrates: 22gFiber: 7gSugar: 7gProtein: 6g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.