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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetable Soup


  • Author: Rae Aflatooni
  • Total Time: 45 minutes
  • Yield: 1618 SERVINGS 1x

Ingredients

Units Scale

 

  • 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 1/2 cup of water 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating