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Vegan Vegetable Soup
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Vegan Vegetable Soup

Vegan vegetable soup recipe that is healthy and hearty loaded with flavor and nutrition. Immunity boosting, easy to make and good for you bowl of goodness!
Course Soup
Cuisine Romanian
Keyword ciorba, plant based, vegan recipes, vegetable soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Calories 226kcal
Author Florentina

Ingredients

  • 1 onion diced
  • 2 carrots diced
  • 1 parsley root diced
  • 2 stalks celery diced
  • 1 cup celery root diced
  • 1 large bell pepper diced
  • 28 oz can diced tomatoes (I suggest San Marzano)
  • 2 bay leaves
  • 1.5 Tbsp dried lovage
  • 1 cups farro (barley, wheat berries or brown rice)
  • 8-9 cups water
  • 1 cup soy curls (optional but recommended)
  • S & P to taste
  • 1 lime
  • celery leaves and vegan sour cream for garnish optional

Instructions

  • Place the soy curls in a medium bowl and cover with hot water. Allow to soak for 20 minutes until rehydrated. Drain and wring out any excess water. Transfer the soy curls to a cutting and roughly chop them into bite size pieces. Set aside.
  • Preheat a large stock pot over medium low heat and saute the onion in a drizzle of olive oil (or a splash of water for WFPB + Plantricious compliance) until translucent.
  • Stir in the diced carrot, parsley root, celery root and celery stalks. Toss to coat well and continue cooking for a few minutes until the veggies begin to soften.
  • Add the bell pepper, bay leaf, water and tomatoes and bring to a gentle boil.
  • Stir in the lovage, soy curls and farro (barley or rice) and continue cooking until the grains are cooked through.
  • Squeeze in the juice from half the lime and season with sea salt and freshly cracked black pepper. Taste and adjust seasonings, squeeze the other half of the lime to taste and serve with a dollop of vegan sour cream and crusty bread.

WFPB + Plantricious

  • To make the soup compliant make sure to saute all your veggie in water or veggie broth instead of olive oil.
    Certified Plantricious Recipe

Video

Notes

  • How to make vegetable soup more flavorful?  The answer is Lovage! But of course you can make it without it so long as you don’t skimp on the celery and parsley root to attain that deep veggie aroma that gets better with time. The soup will have a milder flavor without lovage but still incredibly delicious. 
 
  • Which herbs to use for vegetable soup? If lovage isn’t available just work with what you have. Add a bunch of the fresh celery leaves found on the celery stalks, bump up the bay leaves by one or two, a handful of chopped fresh flat leaf parsley + a dozen sprigs of thyme. Go for some marjoram and tarragon if available, they will all add depth of flavor to your soup.
 
  • Can i make this vegetable soup in the slow cooker ? Yes, throw everything in there but the lime and let it cook all day long. 
 
  • Can I freeze it? Absolutely, soups are some of the best foods to freeze for later. Make sure you allow it to cool off completely before transferring to freezer proof lidded containers or jars. Allow one inch of space at the top and remember to thaw out in the refrigerator before reheating. 

Nutrition

Calories: 226kcal | Carbohydrates: 44g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 252mg | Potassium: 570mg | Fiber: 11g | Sugar: 8g | Vitamin A: 4208IU | Vitamin C: 46mg | Calcium: 138mg | Iron: 4mg