Enjoy this quick soup for two on a night you don’t want to spend in the kitchen, but aren’t in the mood for frozen or canned foods. The recipe makes two servings – perfect for you and a friend, or you can have a second bowl!
Though the recipe is straightforward and simple, it’s loaded with nutrients! A classic garden soup, it’s full of onions, potato, carrots and zucchini, along with garlic, thyme and celery seeds. And vegetable broth! The soup comes together quickly, too, with a short cooking time of 20 minutes.
I recommend using Yukon gold potatoes for this soup – they are a little more dense and hold together well in soups. But, any potato will work. Your cooking time may vary with other types of potatoes, though. You can also use any variety of onion you have on hand instead of the green onions. I recommend yellow onion as a substitute, for its milder flavor.
This soup will also make a nice, fresh work lunch. This is an easy soup to make up the night before (let it simmer while you watch TV) and take for lunch the next two days. Or double it and have a healthy soup lunch all week!
You might want to try making your own homemade croutons. We make a big baking sheet of them when we have bread that is going stale, then put them in a sealed baggie or other airtight container in the pantry. You can season them any way you like and they keep forever!
You might also like:
Delicious No Meat Weekend Stew
Fresh Summer Garden Tomato Soup
Navy Bean Vegan Slow Cooker Soup
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
bowls
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- 1/3 cup scallions or green onions chopped, about 2 green onions, or 1/3 c. chopped yellow onion
- 1 tablespoon vegan butter
- 1/8 teaspoon salt
- black pepper to taste
- 2 medium carrots peeled, washed and sliced
- 1 cup Yukon gold potato peeled, washed, and cubed
- 1 clove garlic or 1 heaping 1/4 teaspoon
- 3 cups vegetable broth or stock
- 1 teaspoon dried thyme
- 1/2 teaspoon celery seed
- 1 cup zucchini washed, sliced, and the slices halved
Ingredients
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- In a soup pot or large sauce pan, sauté the green onion in the vegan butter, seasoned with the salt and pepper, until the onion starts to be translucent, 1 or 2 minutes.
- Add the sliced carrots, cubed potatoes, and garlic to the pan and sauté, stirring constantly, for 30 seconds.
- Add the vegetable broth to the pan, stirring to deglaze the bottom of the pan. Bring the soup to a boil, cover, and reduce heat to simmer for 10 minutes.
- Stir in the zucchini, thyme and celery seed. Recover and bring to a boil. Reduce heat and simmer another 10 minutes, or until the zucchini is soft.
- Add salt to taste. Serve warm with crusty bread or croutons.
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