Nutritious shredded veggie soup! Who knows, it might give you a six-pack. This vegan soup is finished in just three easy steps, four if you include eating it. Aside from the spices, feel free to get creative with this plant-based soup recipe. I often throw in extra tidbits here and there, depending on what leftovers I have in the fridge. In other words, have fun!

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SHREDDED VEGGIE SOUP


  • Author: Rae’s Assistant
  • Total Time: 45 minutes
  • Yield: 1618 SERVINGS 1x

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 10 cups water with vegetable bouillon
  • 1 onion, diced
  • 1/2 cup carrots, diced/minced
  • 1 cup broccoli, minced
  • 1 cup cauliflower, minced
  • 1 zucchini, chopped
  • 1 cup celery, diced
  • 1 cup tomatoes, diced/minced
  • 1 cup green beans, chopped
  • 3 green onions, diced
  • 1 teaspoon Himalayan salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon chili powder

Instructions

 

  1. In a large pot, heat oil and onion and cook until onions are semi-translucent.
  2. Add water and vegetable bouillon and bring to a boil.
  3. Add all remaining ingredients and simmer for 20 minutes.
  4. Enjoy! 

Notes

Looking for something delicious to have for dessert? Try out this vegan Peanut Butter Cookies!

  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes

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