Looking for a hearty and delicious vegetable soup without tomato juice? Whether you’re avoiding tomatoes due to dietary restrictions or simply want a refreshing alternative, this recipe will show you how to create a comforting bowl of soup packed with vibrant flavors. Let’s dive into this easy-to-make, wholesome dish that’s perfect for any season!
Why Skip the Tomato Juice?
Tomatoes, while popular in many soup recipes, aren’t everyone’s favorite. Some avoid them due to allergies, histamine sensitivities, or personal taste preferences. Fortunately, skipping tomato juice doesn’t mean sacrificing flavor. By using a variety of fresh vegetables, herbs, and spices, you can create a soup that’s just as satisfying and flavorful.
Ingredients You’ll Need
This recipe is flexible and allows for customization based on the vegetables you have on hand. Here’s a list of essentials to get started:
– Vegetables:
– 1 medium onion, diced
– 2 carrots, peeled and chopped
– 1 celery stalk, chopped
– 2 medium sweet potatoes or Yukon gold potatoes, peeled and diced
– 1 cup broccoli florets
– 1 cup zucchini, diced
– ½ cup corn (fresh or frozen)
– Herbs and Spices:
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley or Italian seasoning
– Salt and black pepper to taste
– Liquids:
– 2 cups vegetable broth (low-sodium recommended)
– ½ cup plant-based milk (like coconut milk for creaminess)
– Optional Garnishes:
– Fresh parsley or chives
Step-by-Step Instructions
1. Prep Your Vegetables
Start by chopping all your vegetables into bite-sized pieces. This ensures even cooking and makes the soup easier to eat.
2. Sauté the Aromatics
Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for about five minutes until the vegetables are softened and aromatic.
3. Add Vegetables and Herbs
Stir in the garlic (minced), thyme, parsley, and your choice of vegetables like sweet potatoes, zucchini, broccoli, and corn. Mix well to coat everything in the herbs.
4. Pour in Broth
Add the vegetable broth to the pot and bring it to a gentle boil. Reduce the heat to low and simmer for about 20 minutes or until the vegetables are tender.
5. Blend for Creaminess (Optional)
For a thicker texture, ladle about one-third of the soup into a blender and puree until smooth. Return it to the pot and stir well.
6. Add Plant-Based Milk
Pour in the plant-based milk of your choice for added creaminess. Coconut milk works particularly well if you prefer a rich texture.
7. Season and Serve
Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with fresh parsley or chives, and serve warm.
Tips for Customizing Your Soup
– Make It Spicy: Add a pinch of red pepper flakes or paprika for some heat.
– Boost Protein: Toss in cooked lentils or chickpeas.
– Use Seasonal Veggies: Swap out ingredients based on what’s fresh at your local market—think squash in fall or peas in spring.
– Add Grains: For extra heartiness, stir in cooked barley or quinoa.
Why You’ll Love This Recipe
– It’s versatile: Use whatever veggies you have on hand.
– It’s diet-friendly: Naturally vegan, gluten-free, and allergy-friendly.
– It’s budget-friendly: Made with simple pantry staples.
– It’s comforting: Perfect for cozy nights or meal prep.
Skip the tomato juice but keep all the flavor with this vibrant vegetable soup recipe! It’s proof that comfort food doesn’t have to rely on traditional ingredients—sometimes all it takes is a little creativity in the kitchen. So grab your favorite veggies and get cooking!