Hearty Homemade Vegetable Soup

There’s nothing quite like a steaming bowl of vegetable soup on a chilly day. This nutritious broccoli and vegetable soup combines fresh seasonal produce with aromatic herbs and a creamy finish for a satisfying meal that nourishes both body and soul. Perfect for lunch or dinner, this versatile recipe can be adjusted to your taste preferences while delivering essential vitamins and minerals in every spoonful.

Ingredients

For the Soup Base

• 2 medium onions, finely chopped (about 300g/10.5oz)
• 3 tablespoons sunflower oil (45ml)
• 1 large leek, white and light green parts sliced (about 150g/5.3oz)
• 2 garlic cloves, minced
• 1 large carrot, peeled and diced (about 150g/5.3oz)
• 3 medium zucchinis, diced (about 600g/21oz)
• 1 head of broccoli, cut into florets (about 450g/16oz)
• 2 teaspoons fresh ginger, grated (10g)
• 1 processed cheese triangle/wedge (about 30g/1oz)
• 1.5 liters/6.5 cups vegetable stock
• Salt and freshly ground black pepper to taste

For the Homemade Croutons

• 3 slices of bread, cubed (about 100g/3.5oz)
• 2 tablespoons olive oil (30ml)
• ½ teaspoon red pepper flakes
• ½ teaspoon dried garlic
• Pinch of salt

For Garnish

• 2 tablespoons fresh dill, chopped

Instructions

Step 1: Prepare the Vegetables

1. Thoroughly wash all vegetables under cold running water.
2. Peel and finely chop the onions.
3. Clean the leek, removing the dark green parts, and slice the white and light green portions.
4. Peel and mince the garlic cloves.
5. Peel and dice the carrot into small cubes.
6. Trim the ends of the zucchinis and dice them into 1cm/½-inch pieces.
7. Cut the broccoli into small florets, reserving the stem for another use.
8. Peel and grate the fresh ginger.

Step 2: Sauté the Aromatics

1. Heat the sunflower oil in a large pot over medium heat.
2. Add the chopped onions and sauté for 3-4 minutes until translucent.
3. Add the sliced leek and minced garlic, cooking for another 2-3 minutes until fragrant.
4. Stir in the grated ginger and cook for 30 seconds.

Step 3: Add Vegetables and Cook

1. Add the diced carrots to the pot and cook for 2 minutes.
2. Pour in the vegetable stock and bring to a gentle boil.
3. Reduce heat to medium-low and simmer for 5 minutes.
4. Add the zucchini pieces and continue to simmer for 5 minutes.
5. Finally, add the broccoli florets and simmer for an additional 5-7 minutes until all vegetables are tender but still maintain some texture.

Step 4: Finish the Soup

1. Season the soup with salt and freshly ground black pepper to taste.
2. Add the processed cheese triangle and stir until completely melted and incorporated.
3. Remove from heat and let stand for 2 minutes.

Step 5: Prepare the Croutons

1. While the soup is cooking, preheat your oven to 180°C/350°F.
2. Cut the bread slices into 1cm/½-inch cubes.
3. In a small bowl, mix the olive oil with red pepper flakes and dried garlic.
4. Toss the bread cubes with the seasoned oil mixture until evenly coated.
5. Spread the bread cubes on a baking sheet in a single layer.
6. Bake for 8-10 minutes, turning once halfway through, until golden brown and crispy.
7. Remove from the oven and let cool.

Step 6: Serve

1. Ladle the hot soup into bowls.
2. Top with homemade croutons.
3. Sprinkle with freshly chopped dill.
4. Serve immediately while hot.

Nutritional Information

Per Serving (Based on 4 servings)

• Calories: 285 kcal
• Protein: 8g
• Carbohydrates: 32g
• Dietary Fiber: 7g
• Sugars: 9g
• Fat: 15g
• Saturated Fat: 3g
• Sodium: 650mg
• Vitamin A: 120% DV
• Vitamin C: 150% DV
• Calcium: 15% DV
• Iron: 10% DV

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4

Variations and Substitutions

Vegetable Substitutions

• Seasonal Adaptability: Replace zucchini with yellow squash, pumpkin, or butternut squash in fall/winter.
• Green Alternatives: Substitute broccoli with cauliflower or romanesco for different flavor profiles.
• Root Vegetables: Add parsnips, turnips, or sweet potatoes for additional heartiness.

Dietary Modifications

• Vegan Option: Replace the processed cheese with 2 tablespoons of nutritional yeast and ¼ cup coconut cream.
• Gluten-Free: Use gluten-free bread for croutons or replace with roasted chickpeas for crunch.
• Low-Carb: Omit the croutons and add an extra serving of vegetables.

Flavor Enhancers

• Herb Variations: Try fresh basil, parsley, or thyme instead of dill.
• Spice It Up: Add a pinch of curry powder or smoked paprika for warming flavor.
• Protein Boost: Stir in a can of drained and rinsed white beans or chickpeas before serving.

Texture Modifications

• Creamy Version: Blend half the soup for a creamier consistency while maintaining some texture.
• Chunky Style: Cut vegetables into larger pieces and reduce cooking time for a more rustic presentation.
• Garnish Options: Top with a dollop of Greek yogurt, grated cheese, or a drizzle of extra virgin olive oil.

Common FAQs

How can I store leftover vegetable soup?

Let the soup cool completely before transferring to airtight containers. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if needed to adjust consistency.

Can I freeze this soup?

Yes! This vegetable soup freezes beautifully for up to 3 months. Allow the soup to cool completely, then portion into freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating.

How can I make this soup more filling?

Add cooked quinoa, barley, or small pasta shapes like orzo or ditalini during the last 10 minutes of cooking. Alternatively, serve with a slice of hearty whole-grain bread on the side.

Why is my soup bitter?

Broccoli can sometimes create a slightly bitter taste. To minimize this, don’t overcook the broccoli, and ensure the cheese is fully incorporated. A squeeze of lemon juice can help balance any bitter notes.

Can I make this soup in a slow cooker?

Absolutely! Sauté the aromatics as directed, then transfer everything except the broccoli, cheese, and dill to a slow cooker. Cook on low for 4-5 hours, adding the broccoli during the last 30 minutes. Stir in the cheese just before serving and garnish with dill.

This vibrant vegetable soup is not only a feast for your taste buds but also a nutritional powerhouse. Packed with vitamins, minerals, and dietary fiber, it makes for a satisfying meal that your body will thank you for. Enjoy this delicious soup year-round by adapting it to seasonal vegetables while maintaining its comforting, homemade goodness!