As the weather turns crisp, nothing warms the soul like a steaming bowl of vegetable soup. This isn’t just any vegetable soup; it’s a vibrant blend of seasonal veggies simmered in a rich, aromatic broth.
Each spoonful is a delightful mix of textures, from tender carrots to crunchy green beans, inviting you to savor every bite.
What makes this recipe special is its flexibility. Toss in any fresh vegetables you have on hand, making it a great way to clear out the fridge.
Plus, studies show that eating more vegetables can boost your health, supporting everything from weight management to improved digestion.
I still remember making this soup on a chilly fall afternoon, the fragrant aromas filling my kitchen like a warm hug. It has become a family staple, perfect for gathering around the table.
Try this recipe and share your experiences or any unique twists you add to make it your own!
Why I Love This Recipe
- Comfort Food Classic: Whenever I’m feeling under the weather, this soup is my go-to. It’s like a warm blanket, soothing and nurturing.
- Simple Ingredients: With just a few fresh veggies and pantry staples, this soup fits effortlessly into my busy week, making healthy eating a breeze.
- Customization Galore: I love experimenting with whatever veggies are in season, making each batch uniquely delicious and reducing food waste.
- Health Booster: Packed with vitamins and minerals, this soup has helped me stay energized and support my wellness journey.
- Easy to Make Ahead: I often prepare a big batch and freeze portions for those days when I need a quick, nutritious meal.
Vegetable Soup Recipe
Equipment
- Large Pot
- Wooden Spoon
- Sharp Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Ladle
- Vegetable Peeler
Ingredients
- 3 tablespoons olive oil
- 2 cups chopped onion 1 large
- 1 ½ cups chopped carrot 3 to 4 carrots
- 2 tablespoons tomato paste
- 1/2 teaspoon fine sea salt plus more to taste
- 4 teaspoons minced garlic 4 cloves
- 3/4 teaspoon ground fennel seed
- 1/2 teaspoon ground black pepper
- 1 ½ cups chopped celery 2 to 3 stalks
- 1/8 to 1/4 teaspoon crushed red pepper flakes optional for heat
- 1 15-ounce can diced tomatoes with their liquid
- 6 cups 1420ml stock or broth, see our veggie broth or chicken stock
- 2 cups chopped potato 2 medium
- 3 to 4 heaped cups chopped or shredded cabbage
- 2 bay leaves
- 1 cup frozen peas
- 1/2 teaspoon apple cider vinegar or fresh lemon juice optional
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and tomato paste. Cook, stirring often, until the veggies soften and the onions look clear, about 8 to 10 minutes.
- Add garlic, fennel, black pepper, 1/2 teaspoon of salt, and red pepper flakes. Stir and cook for one minute.
- Pour in the canned tomatoes (with their juices) and the broth.
- Add potatoes, cabbage, and bay leaves. Turn up the heat to bring the soup to a boil. Partially cover the pot, then reduce the heat to let it simmer gently.
- Simmer for 20 minutes, or until the potatoes and veggies are tender. Add the frozen peas and cook for another 5 minutes.
- Remove from heat and take out the bay leaves. Stir in cider vinegar or lemon juice. Taste and adjust with more salt, pepper, or vinegar if needed. Serve hot.
Nutrition
Storing the Autumn Rum Old Fashioned:
- Pre-batching for easy serving: You can make a larger batch of the cocktail mix (without the ice and garnish) and store it in an airtight bottle in the fridge for up to 4 days. When you’re ready to serve, simply pour the pre-mixed cocktail over ice and garnish with a fresh cinnamon stick and orange peel twist.
- Freezing for later: While cocktails typically aren’t frozen, you can freeze the fall simple syrup and allspice dram separately in ice cube trays for later use. This way, you can easily pop out a cube to mix with your rum and bitters when you’re ready to enjoy another Autumn Rum Old Fashioned.
