Description
A comforting bowl of homemade vegetable soup, perfect for any chilly evening. Packed with colorful veggies and infused with spices, it warms you from the inside out.
Ingredients
Scale
- 3 carrots, peeled and chopped into 1-inch chunks
- 1 medium/large sweet white onion, peeled and chopped into 1-inch chunks
- 1 medium/large leek, peeled and chopped into 1-inch chunks (white and pale green parts)
- 1 baby bok choy, chopped
- 2 medium or 1 large sweet potato or yam, unpeeled and chopped into 1-inch chunks
- 8 ounces white mushrooms, stems removed and quartered
- Juice of 1 medium/large lemon
- 2 to 3-inch piece peeled fresh ginger
- 2 to 3 tablespoons coconut oil (or olive oil)
- 1 tablespoon ground turmeric
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- About 6 quarts of water (adjust as needed)
Instructions
- In a large stockpot, combine all the ingredients from the carrots to the black pepper.
- Fill the pot with about 6 quarts of water, leaving about 1 inch of headspace.
- Simmer covered over medium heat for about 1 hour. Remove ginger if you prefer a milder flavor.
- Continue simmering for another 90 to 120 minutes until all vegetables are very soft and flavors meld beautifully.
- Add water as needed if the broth level looks low, and adjust seasoning before serving.
- Serve immediately, draining about 2 quarts of broth aside if desired.
Notes
Use fresh ingredients for the best flavor. Don’t rush the simmering process to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3g
- Sodium: 400mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg