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Protein Boost: Add beans, lentils, or tofu for an extra protein boost. Chickpeas or white beans work particularly well.
Spicy Version: Add a pinch of red pepper flakes or a chopped jalapeño pepper to the soup base for a bit of heat.
Creamy Twist: For a creamy vegetable soup, blend a portion of the soup with an immersion blender or regular blender, then return it to the pot. You can also add a splash of coconut milk or heavy cream for richness.
FAQ:
Can I use frozen vegetables instead of fresh? Yes! Frozen vegetables work great in this recipe. Simply use about 4 cups of frozen mixed vegetables instead of the fresh ones, and cook them until tender.
How can I make this soup gluten-free? This soup is naturally gluten-free, but always make sure to check the labels of your broth and any other packaged ingredients to ensure they are certified gluten-free.
Can I make this in a slow cooker? Absolutely! Simply combine all the ingredients (except for spinach or kale) in a slow cooker, and cook on low for 6-7 hours or high for 3-4 hours. Add the spinach at the end and let it wilt for 5-10 minutes before serving.
What if I don’t have vegetable broth? If you don’t have vegetable broth, you can use water and add a vegetable bouillon cube or seasoning to enhance the flavor. Alternatively, homemade broth is always a great option if you have it on hand.
Enjoy this nourishing vegetable soup, and feel free to make it your own with different vegetables and seasonings based on what you have available!
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