When it comes to cooking, one of the things I love is the chop, chop, chop of the knife. There is something therapeutic and meditative about cutting, dicing and mincing for me. Homemade vegetable soup involves a lot of chopping without having to chop too finely, and it’s a great and easy way to get nutrition. It’s also an excellent menu item to be stored in your freezer or can last in your fridge for up to five days and when heated, has the exact same taste as when freshly cooked. There are a million variations to vegetable soup, whether you like it more brothy with chunks or you like it pureed, you can turn this recipe into a creamy variation or leave it flowy. Keep the veggie chunks and don’t blend it or use a hand mixer to get the soup texture you like – a pot full of beautiful colors.
Kids absolutely love it. Serve the soup with croutons or salty crackers on the side and you’ve got a complete meal in no time.
Homemade Vegetable Soup
– 1 cup yellow onion, chopped
– 2 cloves garlic, minced
– 2 cups zucchini, cubed
– 1 cup butternut squash, cubed
– 1 cup celery, diced
– 1 ½ cup carrots, shredded
– 2 cups sweet, ripe tomatoes, diced
– 1 cup potatoes, diced
– 1 cup sweet potatoes, diced
– 3 tbsp. tomato paste
– 4 cans low-sodium vegetable broth
– 3 cups water
– 2 tbsp. olive oil
– Salt and pepper (to taste)
– 1 tbsp. dried or fresh dill (if dried choose McCormic dill weed)
In a large cooking pot, add olive oil and sauté onions and garlic. Add remaining vegetables, water, vegetable stock and let boil. Cook until veggies become tender, but remain firm (don’t let them become too soft and disintegrate into the soup). Season vegetable soup with salt, pepper and dill.
Tip: For a stronger meal, add a tablespoon of sour cream to a hot bowl of homemade vegetable soup and stir until dissolved.
If you prefer vegan recipes, be sure to check out my Asian Salad with Corn and Avocado, delicious!