Healthy Vegetable Soup
This easy vegetable soup is healthy and nourishing! It's jam packed with veggies, is low in calories and is a great way to get in a variety of non-starchy vegeables!
Ingredients
- large onion, diced small
- 2-3 cups mushrooms, diced shitake or portabellas
- 1 large carrot, diced small
- 3 ribs celery, diced small
- 4 heaping cups finely diced veggies of choice I often use a combination of zucchini, cabbage, peppers, green beans
- 1 teaspoon garlic powder
- 1½ teaspoon oregano
- ½ teaspoon turmeric
- 1 teaspoon fennel seeds
- ¼ teaspoon freshly ground pepper
- 3 tablespoons fresh ginger, minced
- 8 cups water or low sodium vegetable broth
- 2 heaping tablespoons red miso paste or sea salt to taste
Instructions
- Prepare all the vegetables. In a very large pot over medium heat, add the onions and mushrooms with a light sprinkle of salt. Cook until onions start to soften, add a splash of water if they begin to stick.
- Stir in the remaining veggies and all the spices. Cook for 5 minutes, stirring occasionally.
- Add the water (or broth) and stir well to combine. Bring to a light bowl and then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes or until the vegetables are tender.
- Taste and adjust salt, either with sea salt to your preferred taste or with the miso paste. If using the miso, remove a small bit of the broth from the soup and add it to a small bowl with the miso. Whisk until the miso is dissolved and then stir it into the soup.