Description
Farmers Market Vegetable Soup- an easy healthy vegetable soup recipe that is vegan, easy to make and loaded with healthy nutrients- a great way to use up all those farmers market veggies! Great for Sunday meal prep! Make on the stovetop or instant pot.
Ingredients
- 1–2 tablespoons olive oil
- 1 medium onion diced ( or a large leek)
- 2 cups diced carrot (2 medium carrots)
- 2 cups diced celery (2 stalks)
- 1 cup diced fennel bulb (optional)
- 4 cloves garlic rough chopped
- 1 tablespoon fresh thyme ( or oregano or tarragon- or sub 1 1/2 teaspoons dried thyme, or dry Italian seasoning or Herbs de Provence )
- 2 tablespoons white wine, vermouth, sherry cooking wine– all optional (feel free to leave out)
- 2 cups diced zucchini or yellow summer squash
- 2 cups chopped green beans
- 1 ear corn, kernels cut off
- 4 cups veggie stock or broth, chicken or beef stock, or bone broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon kosher salt
Garnish:
- 1/4 cup fresh Italian parsley ( or basil ribbons)
- 1/2 teaspoon of lemon or vinegar ( at the end)
- pepper, cayenne, or chili flakes to taste
- a drizzle of olive oil, gremolata or grated pecorino cheese
Other soup additions: diced tomato, diced bell peppers, diced potatoes, diced cabbage, diced kale, cooked beans ( like chickpeas, white beans, etc) or cooked grain. If going the tomato route feel free to add a tablespoon of tomato paste for extra “tomatoey” richness.
Instructions
- In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
- Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
- Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
- Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
- Taste. Often (especially if leaving the tomatoes out) I’ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.
- If broth tastes bland, it probably needs salt and acid 😉
- Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) – a delicious way to finish the soup!
Notes
Feel free to swap out other veggies, being thoughtful about the size you cut them and cooking times.
Feel free to add 1/2 cup quinoa (uncooked) or cooked beans to add heartiness.
Feel free to add a big handful of chopped greens ( spinach, chard, arugula) to the soup at the end!
Other additions and flavorings:
- Mexican chili powder, cumin, cilantro and lime.
- Indian curry powder
- Pesto or fresh basil
- Croutons
- Tortilla chips
INSTANT POT Instructions:
- Using the saute function, heat oil and add onion and saute until deeply golden and fragrant, 4-5 minutes.
- Add carrots, celery, fennel, garlic and thyme. Stir 2 minutes. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off for a minute.
- Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn at the end).
- Pressure cook on high for 4 minutes. Manually release and set back to “saute”. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley. Taste. Often (especially if leaving the tomatoes out) I’ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes. If broth tastes bland, it probably needs salt and acid 😉
- Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) – a delicious way to finish the soup!
Nutrition
- Serving Size: 2 cups- with veggie broth
- Calories: 192
- Sugar: 13.4 g
- Sodium: 838 mg
- Fat: 8.1 g
- Saturated Fat: 1.3 g
- Carbohydrates: 29 g
- Fiber: 6.7 g
- Protein: 4.6 g
- Cholesterol: 0 mg
Keywords: vegetable soup, vegetable soup recipe, healthy vegetable soup recipe, best vegetable soup, veggie soup, vegetable soup diet, vegetable soup with cabbage, healthy vegetable soup