Hearty Vegetable Soup with Roots and Greens Recipe
This hearty and wholesome vegetable soup is a comforting medley of fresh vegetables simmered in a flavorful broth. Featuring leeks, carrots, parsnips, celery, potatoes, peas, and kale, enhanced with garlic, herbs, and a touch of lemon, it offers a nutritious and warming meal perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Oils and Fats
- 3 tablespoons olive oil
- 2 tablespoons ghee or unsalted butter
Vegetables
- 2 leeks (white part only), quartered and sliced thinly
- 3 carrots, peeled and diced small
- 3 parsnips, peeled and diced small
- 3 celery ribs, diced small
- 2 small red potatoes, peeled and diced small
- 1 cup peas
- 1 cup kale, chopped
- 1 tablespoon chopped fresh parsley
Seasonings and Herbs
- Salt (to taste)
- Black pepper (to taste)
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 4 cloves garlic, pressed through garlic press
Liquids
- 1 (14.5 ounce) can whole tomatoes, drained, seeded and finely diced
- 6 cups vegetable broth or chicken broth
Additional
- Small squeeze of lemon
Instructions
- Prepare Ingredients: Gather and prep all ingredients by cleaning, peeling, dicing, and measuring to have everything ready and organized for cooking.
- Sauté Vegetables: Heat a medium-large soup pot over medium-high heat. Add ghee or butter and olive oil. Once melted, add leeks, carrots, parsnips, celery, diced potatoes, a pinch of salt, and black pepper. Cook for 3-4 minutes until vegetables start to become translucent.
- Add Seasonings: Stir in Italian seasoning, dried parsley, and pressed garlic to evenly incorporate the flavors into the sautéed vegetables.
- Simmer Soup: Add the finely diced tomatoes, then pour in the vegetable or chicken broth. Bring the mixture to a boil. Reduce heat to maintain a gentle simmer, cover the pot, and cook for 15 minutes until vegetables are tender but still slightly firm.
- Finish Soup: Turn off the heat. Stir in peas, kale, fresh chopped parsley, and a small squeeze of lemon. Taste and adjust seasoning with additional salt and pepper if needed before serving.
Notes
- Use vegetable broth for a vegetarian version or chicken broth for more savory depth.
- You can substitute kale with spinach or Swiss chard if preferred.
- Adjust seasoning and lemon to your taste for brightness and balance.
- This soup freezes well; cool completely before freezing in airtight containers.
- For a creamier texture, partially blend the soup before adding peas and kale.
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