Serves 6
20 min
Veggie Vegan Soup
Recipe GLPR1a4d9dc4a36d5c
A hearty, plant-based vegetable soup loaded with potatoes, mushrooms, green beans, and aromatic herbs. This quick-cooking soup is naturally vegan, dairy-free, and gluten-free, making it a wholesome meal option that comes together in just 20 minutes.
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Ingredients
1 medium onion, chopped
2 tablespoons olive oil
1 large Portabella mushroom cap, chopped
2–3 cloves garlic, crushed
1 pound potatoes, cleaned, peeled, and cut into ½-inch cubes
½ pound fresh or frozen green beans, trimmed and cut
½ pound cauliflower florets, optional
5 cups water
1 tablespoon vegetable broth powder
2 tablespoons dried soup greens
3–4 large bay leaves
1 teaspoon salt, or to taste
Directions
Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 2–3 minutes until softened and fragrant.
Stir in the crushed garlic and chopped Portabella mushroom. Cook for 2 minutes, stirring occasionally, until the mushroom begins to release its moisture.
Pour in the water and bring to a boil. Add the vegetable broth powder, dried soup greens, and bay leaves. Stir well to combine.
Add the diced potatoes and salt. Return to a boil, then reduce heat to medium and simmer for 5 minutes.
Add the green beans and cauliflower florets (if using). Continue simmering for 4–5 minutes until all vegetables are tender and cooked through.
Remove from heat and take out the bay leaves. Taste and adjust salt as needed. Serve hot in bowls.
