This Vegan Garden Veggie soup has it all. Tons of fresh veggies, a flavorful broth, chick peas, fresth herbs and spices and pasta. Don’t pass on this recipe because of the title. It is sooooo good you won’t believe it – Trust me!
I tend to make a huge batch of this soup because everyone loves it. We eat it a few times, share some with friends and freeze up some for later.
Vegan Garden Veggie Soup
Don't let the boring recipe title fool you, this soup is awesome good!
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Servings: 8
Ingredients
- 2 T Olive oil
- 4 to 6 Cloves Garlic You know # I chose!
- 1 Red Onion Diced
- 3 Carrots Diced
- 4 Stalks Celery with leaves Diced
- 2 Sm Zucchini Diced
- 1 Leek Washed and Chopped
- 2 Md Potatoes Washed and Diced
- 1 Sm Cauliflower Chopped
- 3 Cups Kale Stalks trimmed and cut
- 1 Can Chickpeas
- 6 Cups Veggie Stock
- 1 Bunch Fresh basil
- Salt and lots of pepper
- 1/2 Cup Grated Vegan Parmesan
- 1 T Oregano
- 3 to 4 Bay leaves
- 2 15 oz Cans Italian chopped tomatoes
- 1/2 Cup Small pasta of your choice
Instructions
- Add olive oil to a soup pot and add onion, garlic and leeks. Saute over medium until soft.
- Add the rest of the veggies and some salt and pepper. Saute over medium until veggies have softened, about 10 minutes. Stir occassionally.
- Add the veggie broth, tomatoes, chickpeas with liquid, the oregano, bay leaves and simmer for another 20 to 30 minutes. Check salt and pepper levels.
- Bring the soup back to a boil and add the pasta, parmesan and the kale and cook until the pasta is soft. I error on less pasta than more - it can really soak up the liquid in the soup. You can always add more veggie stock or just water as needed.
- Remove from heat or low simmer and let the soup sit for a while. This soup continues to improve with time as more of the flavors from the veggies come out. Remove the bay leaves before serving.
- Serve with fresh basil (optional), grated parmesan and black pepper. Enjoy
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Average Vegan Dad
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