THE RECIPE JOURNAL · Main Course
Hearty Vegan Vegetable Soup from Scratch
This comforting soup is packed with fresh vegetables and rich flavors, perfect for a cozy meal any day. Easy to make from scratch, it’s a healthy way to warm up and feel satisfied.
FROM THE KITCHEN • Hearty Vegan Vegetable Soup from Scratch
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-high heat. Toss in the potatoes, celery, carrots, and onion, and cook them for a few minutes until they start to soften. Then add the mushrooms and keep stirring until the onions turn translucent, which should take about 3 more minutes. Next, throw in the chard and garlic, season with a bit of salt and pepper, and cook until the chard wilts, around 2 minutes.
02
Step 2
Pour in enough water to cover the veggies, add the bay leaves, and season with a little more salt. Bring everything to a boil, then lower the heat and let it simmer gently for about 35 minutes.
03
Step 3
While the soup is simmering, bring a big pot of salted water to a boil and cook the fusilli until it’s tender but still has a little bite, about 8 minutes. Drain the pasta and set it aside.
04
Step 4
Stir the tofu, tamari, and bouillon into the soup, letting it simmer for another 10 minutes until the bouillon dissolves. When you’re ready to serve, add some pasta to each bowl and ladle the soup over the top. Enjoy!
Why you’ll love it
This soup is packed with wholesome vegetables and rich flavors, making it both nutritious and satisfying. It’s a great way to enjoy a warm, comforting meal that’s entirely plant-based and made from scratch. Perfect for any day when you want something healthy and filling.
How to serve
Serve this soup hot with a slice of crusty bread or a fresh green salad on the side. It also pairs well with a sprinkle of fresh herbs like parsley or thyme to brighten the flavors. For extra protein, try adding cooked beans or lentils.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—just cool completely before freezing in portions. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.
