THE RECIPE JOURNAL · Main Course
Delectable Plant-Powered Vegetable Soup
This hearty vegetable soup is packed with vibrant flavors and wholesome ingredients that will warm you up from the inside out. Perfect for a cozy meal, it’s easy to make and full of nourishing plant-based goodness.
FROM THE KITCHEN • Delectable Plant-Powered Vegetable Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a large pot over medium heat. Toss in the leeks, celery, red onion, green onion, jalapeño, basil, and rosemary. Cook everything together, stirring now and then, until the veggies soften up—this usually takes about 10 minutes. Next, add the cabbage, eggplant, carrots, tofu, and garlic, then pour in enough water to just cover the ingredients. Bring the soup to a boil without a lid. Once boiling, partially cover the pot and lower the heat to let it simmer gently. Give it a stir every once in a while and cook until the vegetables are nearly tender, around 20 minutes. Then stir in the tomato and keep cooking until everything is fully tender, about 10 minutes more. Finish by seasoning with salt to taste, and you’re ready to enjoy!
Why you’ll love it
This soup is full of fresh vegetables and rich flavors that nourish your body and soul. It’s easy to make, comforting, and perfect for any season. Plus, it’s completely plant-based, making it a healthy choice for everyone.
How to serve
Serve this soup warm with a slice of crusty bread or a side salad for a complete meal. It also pairs nicely with a sprinkle of fresh herbs or a dollop of plant-based yogurt for added creaminess.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—just thaw and reheat gently on the stove or in the microwave. Stir before serving for best texture.
