Vegetable And Herb Soup

I think everyone agrees if I say that soups are comfortable and easy-to-make food. I love soup! There are so many so different varieties and they always taste sooo good! Just like this comforing hearty vegetable and herb soup!

I made this soup for autumn but of course you can’t get wrong to eat it any time of the year! Usually I make soup for dinner on weeknights when I don’t have much time to cook or I just simply feel uninspired or lack of energy to cook something elaborated.

Why should you eat this cook this winter? Because this vegetable and herb soup is:

• hearty
• comforting
• filling
• full of veggies
• easy to make!

I love adding all different kinds of herbs to my vegan food. You wouldn’t believe it but herbs can make a huge difference in taste and change a boring taste to something truly incredible! No matter if you use dried herbs from a supermarket or you grow your own herb garden on a balcony. Plus if you don’t know, herbs can help you lose weight!

Use whatever herbs you have at home! Dried basil, thyme leaves, oregano leaves, rosemary, Italian seasoning… You can use just about any herbs!

For this soup you don’t need a lot of time to make it because it’s super simple plus very quick! A little bit over half an hour, and a big pot of sour is ready to eat! Give yourself a lot of nutrients from vegetables and make yourself warm from inside with this vegetable and herb soup!

Vegetable And Herb Soup

4.50 from 2 votes

Print Pin

Course: Soup

Cuisine: American, Italian, Mediterranean

Keyword: herbs, soup, vegetable

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 people

Calories: 145kcal

Ingredients

• 1 tbsp olive oil
• 1 medium onion peeled and chopped
• 3 cloves garlic peeled and chopped
• 1 cup frozen corn
• 1 zucchini chopped
• 1 small red capsicum chopped
• 3 cup vegetable stock
• 2 medium potatoes peeled and cut in cubes
• 2 cans whole peeled tomatoes
• 1/4 cup fresh basil leaves
• 1 tsp dried basil
• 1 tsp oregano
• 2 tsp thyme
• 1 tsp rosemary
• salt, pepper to taste
• fresh thyme springs to serve
• lime wedges to serve

Instructions

• In a large saucepan, heat up olive oil and add onion and garlic. Sauteé for 2 minutes. Add corn, capsicum, zucchini, and potatoes. Sauteé for 2 minutes more.
• Add all the herbs apart form fresh basil leaves. Add tomatoes and vegetable stock. Bring the soup to boil and simmer for 10 minutes or until potatoes are tender. Stir in basil. Taste and add salt and/or pepper.
• Divide the soup into bowls. Serve with fresh thyme springs and lime wedges.
• Enjoy!

Nutrition

Calories: 145kcal

DO YOU LIKE SOUPS? THEN TRY MY CARROT SOUP WITH ROASTED CHICKPEAS! It’s seriously so good and filling! Or my QUICK BUT SUPER TASTY GAZPACHO!Or my SUPER EASY AND FAST RECIPE FOR CABBAGE SOUP!

Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂

Klara Walterova

Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.