This farmhouse-style vegetable soup is a cozy, wholesome creation designed to nourish both body and spirit. Brimming with fresh garden veggies—carrots, zucchini, potato, onion, and peas—this soup is a celebration of seasonal bounty. Its comforting base, built on a gentle sauté and slow simmer, creates a rich medley of flavors and textures without the need for cream or heavy seasoning.
The genius of this recipe lies in its balance: the sweetness of carrots and peas, earthiness of potatoes, mild bitterness from zucchini, and the aromatic warmth of sautéed onions. This soup can be adapted easily with whatever you have on hand, and it’s light yet satisfying—perfect for detox days, post-illness recovery, or simply a soothing dinner before bed. It’s also a fantastic make-ahead option and ideal for freezing in batches.
Whether you serve it as-is or customize it with herbs, legumes, or grains, every spoonful delivers a comforting dose of fiber, vitamins, and minerals. It’s vegan, gluten-free, budget-friendly, and beautiful enough to serve to guests with a slice of crusty bread.
🥬 Ingredients (Serves 4-6):
- 2 medium carrots, peeled and diced
- 2 medium zucchinis, diced
- 1 large potato, peeled and cubed
- 1 medium onion, finely chopped
- 1 cup peas (fresh or frozen)
- 1 bell pepper, diced (optional)
- 2 cloves garlic, minced (optional but recommended)
- 4 cups vegetable broth or filtered water
- 2 tablespoons olive oil or ghee
- ½ teaspoon black pepper
- ¾ teaspoon salt (or to taste)
- 1 teaspoon dried thyme or oregano
- ¼ teaspoon turmeric (optional, for color and anti-inflammatory benefit)
- Fresh parsley or cilantro for garnish
- Juice of ½ lemon (optional, for brightness)
👩🍳 Instructions (Step-by-Step, Detailed):
- Prepare the Vegetables Begin by washing and prepping all vegetables. Peel carrots and potato, and dice them into small, uniform chunks for even cooking. Chop zucchinis and bell pepper (if using) into similar sizes. Finely chop onion and mince the garlic.
- Sauté the Aromatics In a large soup pot, heat olive oil or ghee over medium heat. Add the chopped onion and garlic. Sauté for 3–4 minutes until the onion becomes translucent and fragrant. This step develops the foundation of flavor for the soup.
- Layer the Veggies Stir in carrots, potato, and bell pepper. Allow them to sauté for 5–6 minutes. This softens them slightly and lets their natural sugars begin caramelizing—imparting subtle sweetness to the broth.
- Add Liquid and Simmer Pour in the vegetable broth or water. Stir in salt, black pepper, turmeric, and herbs like thyme or oregano. Cover the pot and bring to a gentle boil. Reduce heat to a simmer and cook for 15 minutes.
- Add Zucchini and Peas These cook faster than root veggies, so add them after the initial simmer. Stir well and simmer uncovered for another 10–12 minutes, or until all vegetables are tender but not mushy.
- Adjust Seasonings Taste the soup. Add more salt or herbs if needed. For a slightly tangy finish, add a squeeze of lemon juice. If you prefer thicker soup, use a ladle to scoop out a cup, blend it separately, and stir it back in.
- Garnish and Serve Ladle the soup into bowls and top with freshly chopped parsley or cilantro. You can also drizzle a touch of olive oil or add a slice of lemon on the side. Serve hot with whole grain bread, naan, or even a bowl of rice.
🍽️ Optional Additions & Variations:
- Protein Boost: Add chickpeas, lentils, or tofu cubes in step 4
- Grain Add-On: Mix in a handful of cooked brown rice, quinoa, or barley before serving
- Creamy Option: Blend half the soup and stir it back in for a velvety texture
- Spice It Up: Add crushed red pepper or a dash of curry powder
🔬 Nutritional Highlights:
| Vegetable | Key Benefits |
|---|---|
| Carrots | Rich in beta-carotene, supports eyesight |
| Zucchini | Low-cal, good for digestion |
| Potato | Provides potassium and energy |
| Onion & Garlic | Immune-supportive and antimicrobial |
| Peas | Plant protein and folate-rich |