Hearty Vegetable Soup

I just got back from a quick trip to Chicago for work, and of course a little bit of fun! We were there for a conference and spent some free time exploring the city and checking out the food scene. It was a busy weekend and even before I start the week tomorrow, I’m already dragging.

This hearty and healing vegetable soup is just the thing to bring me back to life. It’s packed with nourishing veggies and a soul warming broth to boot. It’s the kind of soup that still tastes great if you throw in a little something extra or leave a couple of things out. So, clean out the fridge and revive those tired bones with a hot cup of soup and let’s show this week who’s boss!

Hearty Vegetable Soup

Print Recipe

This healing and hearty soup is packed with nourishing veggies and a soul warming broth to fend off a cold and give you a boost.

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 minutes
• Yield: 6 Servings 1x

Ingredients

Scale 1x2x3x

• 1 tablespoon coconut oil
• 1 yellow onion, finely chopped
• 1 medium fennel bulb, trimmed, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon grated fresh ginger
• 1 teaspoon coarse Kosher salt
• 1 teaspoon ground turmeric
• Pinch cayenne pepper
• 1 sprig fresh rosemary
• 4 cups vegetable stock (or chicken stock)
• 1 can (14 ounces) diced fire roasted tomatoes
• 2 medium carrots, peeled, thinly sliced on a bias
• 3 stalks celery, thinly sliced
• 1 medium zucchini, cut into bite-size pieces
• 2 leaves Swiss chard, torn into pieces
• Chopped fresh cilantro and parsley, for garnish

Instructions

1. In a 3 quart saucepan or dutch oven, heat the coconut oil over medium heat. Add the onion, fennel and garlic; cook 4 to 6 minutes or until softened.
2. Stir in remaining ingredients except for the chard and garnish. Bring to a simmer, cover and cook for 18 to 22 minutes or until veggies are fork tender. Add the chard, cook for an additional 1 to 2 minutes or until wilted. Serve topped with fresh herbs.

Nutrition

• Serving Size: 1 Serving
• Calories: 146
• Sugar: 13g
• Sodium: 683mg
• Fat: 4g
• Saturated Fat: 3g
• Unsaturated Fat: 0g
• Carbohydrates: 25g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg

More soup for you!
Roasted Root Vegetable Soup from The View from Great Island
Red Lentil Soup from The Kitchn
Greek Lemon Chicken Soup from A Spicy Perspective