Nassima Rothacker
Classic Vegan Italian Vegetable Soup
This is simple, comforting, herbed, plant-based goodness in a bowl.
October 16, 2023
Serve this nourishing bowl of soup from the Quick & Easy Plant-Based Deliciousness cookbook with slices of warm, rustic country bread and olive oil for the ultimate comfort meal.
What you need:
1 tablespoon olive oil
1 onion, minced
2 garlic cloves, minced
3 small carrots, quartered lengthwise and finely diced
2 celery stalks, quartered lengthwise and finely diced
½ teaspoon salt
1 tablespoon dried mixed herbs
1 tablespoon dried oregano
2 zucchini, chopped into bite-sized chunks
4 large vine tomatoes, chopped into bite-sized chunks
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar
1 vegetable stock cube
1 (14-ounce) can plum tomatoes
2 cups boiling water
¼ cup basil, coarsely chopped
¼ teaspoon black pepper
What you do:
- In a large saucepan over medium heat, add olive oil. Once warm, add onion, garlic, carrots, and celery, and salt. Stir and cook for 5 to 10 minutes, until soft.
- Stir in dried herbs and cook for 2 minutes. Add zucchini, vine tomatoes, tomato paste, balsamic, and apple cider vinegar. Cook for 2 more minutes.
- Once mixture begins to simmer, stir in vegetable stock cube, canned tomatoes, and water.
- Cover pan, bring to a boil, and then reduce to a simmer for 10 minutes. Stir in basil and serve.
For more recipes like this, check out:
JUMP TO ... Latest News | Recipes | Guides | Health | Shop
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.
