Vegetable Soup is one of those soups I turn to when I’m feeling low — whether it’s a cold coming on, just plain exhaustion, or a craving for something warm that doesn’t feel heavy. It’s simple, forgiving, and you probably already have the majority of the ingredients in your kitchen.
🛒 Here’s what I use (but feel free to adjust):
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1 onion, chopped (any size, honestly)
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A couple of tablespoons of olive oil
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2 leeks — just clean them well and slice ‘em up
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2 celery sticks, chopped
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1 carrot, peeled and diced
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1 red bell pepper, chopped small
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1 zucchini, diced (I keep the skin on)
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2 small potatoes, peeled and cubed
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2 garlic cloves, finely chopped
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1 small green chili (if you like a little heat — totally optional)
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About 6 cups of veggie broth (or water if you’re out of broth)
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Salt and black pepper — just taste and adjust
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A pinch of turmeric (optional, but I like the color and health kick)
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Some chopped parsley for the end
🍳 How I Make It:
1. Chop
Get all your veggies ready — makes life easier when you’re cooking. No stress about perfect cuts.
2. Base
Heat up the olive oil in a big pot. Toss in the onion, leeks, and celery. Let them cook for about 5 minutes — you want them soft, not brown. They’ll start to smell sweet and cozy.
3. Garlic and chili
Stir in the garlic, and if you’re going for a little spice, add the chili now too. Don’t let the garlic burn — just a quick sizzle is enough.
4. Rest
Add the carrot, bell pepper, zucchini, and potatoes. Give everything a good mix.
5. Broth
Add your broth (or water), bring the whole thing to a light boil, then lower the heat and let it simmer. Give it around 20 to 25 minutes — just until the veggies are nice and soft.
6. Season it
Now taste. Add salt and pepper as needed. If you’ve got turmeric, stir in about a teaspoon — it turns everything this golden color and makes it feel like a healing potion.
7. Serve
Ladle into bowls, top with a little parsley, and enjoy it hot. I usually toast some bread on the side or have it with a simple salad.
💭 Why I Love This Soup:
It’s light but still filling. You’re getting real food, loads of vitamins, and that warm, soothing feeling that hits the spot when you just need something easy. Plus, it keeps well in the fridge, so I always make extra.
