Spinner’s Veggie Soup 🥣
Description: Made this one winter, with whatever I had at the time, I usually vary the veggies I use, which is why I love this recipe.
Recipe Category: Vegetable 🥦
Keywords: Vegan, Weeknight, Stove Top, Less than 4 Hours ⏰
Servings: 8 servings
| Cook Time | Prep Time | Total Time |
|---|---|---|
| 1 hour | 30 minutes | 1 hour 30 minutes |
Ingredients:
- 2 cans crushed tomatoes
- 2 onions
- 2 carrots
- 1 swede
- 1 turnip
- 1 leek
- 2 shallots
- 3 red capsicums
- 1 zucchini
- 2 garlic cloves
- Olive oil
- Herbs (to taste)
- Ground black pepper (to taste)
- Vegetable stock
Nutrition Facts (per serving):
- Calories: 116.8
- Fat: 2.5g
- Saturated Fat: 0.4g
- Cholesterol: 0.2mg
- Sodium: 177.2mg
- Carbohydrates: 22.5g
- Fiber: 5.7g
- Sugar: 8.1g
- Protein: 4g
Instructions:
-
Chop all vegetables. 🥕🍅🧅
-
In a large pot, heat up olive oil over medium heat. 🍳 Add onions, garlic, chili, and leek. Cook until soft and aromatic.
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Add crushed tomatoes and the rest of the chopped vegetables to the pot. 🍲 Pour in vegetable stock until the vegetables are just covered.
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Stir in herbs and ground black pepper according to your taste. 🌿 Bring the soup to a boil, then reduce the heat to low and let it simmer gently until the vegetables are tender. This usually takes about 30-40 minutes.
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Serve hot and enjoy your delicious Spinner’s Veggie Soup! 🥄🔥
This versatile and comforting soup is perfect for chilly weeknights or whenever you’re craving a nourishing bowl of goodness. Feel free to customize the vegetables based on what you have on hand or your personal preferences. Happy cooking! 🌟
