Vegetable Soup

This vibrant vegetable soup offers a comforting embrace on chilly days, blending earthy leeks, sweet carrots, and tender zucchini into a silky smooth puree. The subtle aroma of thyme and garlic enhances the natural sweetness of the vegetables, creating a dish that is both light and deeply satisfying. Perfect for meal prep, it tastes even better the next day as the flavors meld together. Serve it family-style with crisp, cheesy bread rounds for a touch of indulgence. It's a versatile vegan-friendly option that brings home-style warmth to any table without requiring complex techniques or hard-to-find ingredients.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 5

Calories: 62.5

Dietary: Vegan

Description

This vibrant vegetable soup offers a comforting embrace on chilly days, blending earthy leeks, sweet carrots, and tender zucchini into a silky smooth puree. The subtle aroma of thyme and garlic enhances the natural sweetness of the vegetables, creating a dish that is both light and deeply satisfying. Perfect for meal prep, it tastes even better the next day as the flavors meld together. Serve it family-style with crisp, cheesy bread rounds for a touch of indulgence. It's a versatile vegan-friendly option that brings home-style warmth to any table without requiring complex techniques or hard-to-find ingredients.

Ingredients

Onions, peeled
Celery, trimmed
Zucchini, trimmed unpeeled
Leeks, white and part of the green
Carrots, peeled
Bay leaves
Dried thyme, or 1 sprig fresh
Garlic, peeled
Water
Salt
Pepper
Raw carrot, peeled
Fresh parsley, minced
Olive oil
Bread rounds or 2 slices whole wheat bread
Grated Swiss or hard cheddar cheese

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Trim and peel the leeks, removing any withered outer leaves and washing thoroughly to remove dirt.
3
Coarsely chop the onions, celery, zucchini, leeks, and carrots.
4
Place the chopped vegetables in a large pot and cover with 5 cups of water.
5
Add the bay leaves, thyme, garlic cloves, salt, and pepper to the pot.
6
Bring the water to a boil over high heat.
7
Reduce heat to low, cover partially, and simmer for 30 to 35 minutes until vegetables are very tender.
8
Meanwhile, place bread rounds on a baking sheet and sprinkle with grated cheese.
9
Drizzle the cheese-topped bread with a little olive oil and bake for 5-7 minutes until crisp and golden.
10
Remove the bay leaves and garlic cloves from the soup.
11
Carefully blend the soup using an immersion blender or transfer in batches to a countertop blender until smooth.
12
Taste and adjust seasoning with additional salt and pepper if needed.
13
Ladle the hot soup into serving bowls.
14
Garnish with shredded raw carrot, minced fresh parsley, and a drizzle of olive oil.
15
Float the toasted cheese bread on top of each bowl and serve immediately.

Nutrition Facts

Servings 5 cups

Amount Per Serving
Calories 62.5kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 35.0mg2%
Total Carbohydrate 13.9g5%
Dietary Fiber 2.6g11%
Sugars 6.0g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetable, soup, leeks, zucchini, carrots, pureed, comfort food, healthy, vegan, meal prep, thyme, garlic, bread, cheese, simmer, blender, winter, easy, dinner, homemade

Read it online: https://www.chefs-mate.com/recipe/vegetable-soup-8/