Discover fall flavors with this delightfully simple yet incredibly delicious veggie soup recipe. Overflowing with nutrients and proteins courtesy of an array of flavorful vegetables, this vegetarian easy-to-make dish will not only satisfy your taste buds but also leave you wonderfully full, yearning for another spoonful. Get ready to indulge in a bowl of wholesome goodness that celebrates the return of soup season!! And feel free to sub out or leave out the splash of cream to make it dairy-free!!
SERVING SIZE: 4-6
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup yellow onion, diced
1/2 cup potatoes, diced & peeled
2 cups kale, stemmed & finely chopped
1 cup white beans
1 box veggie /chicken broth, or appx. 32 oz.
2 tablespoons butter
1 tablespoon flour
1/4 cup basil
Splash of heavy cream
Seasonings: garlic powder, pepper, Vegeta
Prep all your veggies by dicing your celery, carrots, onion, and potatoes. Then stem your kale and finely chop.
In a stock pot, sauté the vegetables in your butter until lightly softened and translucent, about 3-5 minutes.
Add your flour to help make your soup thicker, then add your chicken/veggie stock. Season with your garlic powder, pepper, and vegeta to your liking.
Stir once more and add in your diced potatoes, then bring the soup to a boil till the potatoes are cooked all the way through.
Once potatoes are cooked through, add in your white beans, kale, basil, and a splash of heavy cream.
Stir then simmer till kale is wilted.