Vegetable Soup (Mcdermott)

This robust vegetable soup is a celebration of fresh produce, featuring a colorful mix of zucchini, potatoes, mushrooms, and greens. The flavors deepen as the aromatics like onion, celery, and carrots simmer with herbs and garlic, creating a rich, savory broth without the need for meat. Its a comforting, warming dish perfect for chilly evenings or meal prep. The texture is varied and satisfying, with tender vegetables retaining their structure. Simple, wholesome, and deeply flavorful, this vegan-friendly soup is a versatile staple that comes together easily with pantry staples and fresh ingredients.

Cooking Method: Boiling

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 8

Calories: 4.2

Dietary: Vegan, Vegetarian

Description

This robust vegetable soup is a celebration of fresh produce, featuring a colorful mix of zucchini, potatoes, mushrooms, and greens. The flavors deepen as the aromatics like onion, celery, and carrots simmer with herbs and garlic, creating a rich, savory broth without the need for meat. Its a comforting, warming dish perfect for chilly evenings or meal prep. The texture is varied and satisfying, with tender vegetables retaining their structure. Simple, wholesome, and deeply flavorful, this vegan-friendly soup is a versatile staple that comes together easily with pantry staples and fresh ingredients.

Ingredients

1 Zucchini, quartered and
10 Mushrooms (aged ones work Well), halved or quartered
2 Russet potatoes
2 c Greenbeans
1 Tomato
1.5 cup Canned tomatoes
1 Onion
1 Carrot (or two), thinly Sliced
2 Stalks celery
1 bn Spinach
2 cups cauliflower
6 Cloves garlic (diced or Whole)
3 Bay leaves
2 ts herbs: sage, marjoram, Basil, thyme, oregano
1.5 ts Garlic powder
0.25 c Tamari/soy sauce
7 cups water

Directions

1
Cut mushrooms into halved or quartered pieces.
2
Cut potatoes into 1.5 to 2 inch chunks.
3
Cut green beans into 1-inch segments.
4
Cut tomato into chunks.
5
Peel and thinly slice carrot.
6
Cut celery into 1-inch pieces.
7
Remove stems from spinach.
8
Wash cauliflower and cut into florets.
9
Quarter zucchini.
10
Mince garlic.
11
In a large pot, place onion, carrot, celery, spices, garlic, soy sauce, garlic powder, bay leaves, and water.
12
Bring to a boil and cook for 15 minutes.
13
Add tomato, mushrooms, and green beans; cook for 15 more minutes.
14
Add potatoes and more water if needed; cook for 15 minutes.
15
Add cauliflower and zucchini; cook until tender.
16
Adjust seasonings and add salt to taste or more soy sauce.
17
Remove from heat.
18
Add spinach, submerging it to wilt the leaves.
19
Serve hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 4.2kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.2g1%
Sugars 0.5g
Protein 0.3g1%

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

Note

Amounts of vegetables are approximate. Adjust based on preference.

Cook time is approximately 1 hour to 1 hour 15 minutes. Gauge when to add vegetables by how tender you want them to be.

This is a hearty but light soup, so chunk vegetables in large pieces for better texture.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: vegetable soup, vegan, healthy, comfort food, zucchini, mushrooms, potatoes, spinach, herbs, homemade, meal prep, winter soup, garden fresh, simmered, plant-based, easy dinner, whole food, savory, budget-friendly, family meal

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