Rustic Vegetable Soup

🛒 Ingredients

• #Base & Aromatics;
• 1 medium onion — diced,, 2 cloves garlic — minced,, 2 celery stalks — sliced
• 2 medium carrots — peeled and cut into chunks
• 1 medium potato — peeled, cut into cubes.. 1 tablespoon olive oil
• #Vegetables;
• 1 cup cauliflower florets,, ½ cup cabbage or kale — chopped
• 1 zucchini — sliced or diced,, 1 cup diced tomatoes (fresh or canned)
• ½ cup frozen peas (optional)
• #Broth & Seasoning;
• 4 cups vegetable stock,, 1 cup water,, 1 tablespoon tomato paste
• 1 teaspoon dried thyme,, 1 teaspoon dried oregano,, ½ teaspoon dried rosemary
• 1 bay leaf,, ½ teaspoon sea salt — adjust to taste,, ¼ teaspoon black pepper
• 1 tablespoon lemon juice — optional, to brighten
• Fresh parsley — chopped, for garnish

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrot and celery. Cook 5–7 minutes until onion softens and vegetables begin to release their aroma. Add garlic and cook 1 minute more, stirring often so it does not brown.

2. 2

   Build the broth: Stir in tomato paste, thyme, oregano, rosemary, salt and pepper. Cook 1 minute to toast the herbs. Pour in vegetable stock and water. Add bay leaf and diced tomato. Bring to a gentle boil.

3. 3

   Simmer the base: Add potato and cauliflower first — these take longest to cook. Reduce heat to low, cover and simmer 10 minutes.

4. 4

   Add remaining vegetables: Add zucchini, green beans and cabbage or kale. Simmer uncovered 15–20 minutes more until all vegetables are tender but still hold their shape and colour. Do not overcook into mush — rustic soup should have texture.

5. 5

   Finish and adjust: Remove bay leaf. Stir in frozen peas if using and cook 2 minutes until bright green. Taste and adjust salt, pepper or lemon juice — a squeeze of lemon lifts the whole soup beautifully.

6. 6

   Serve: Ladle into warm bowls. Top generously with fresh parsley and a crack of black pepper. Enjoy hot with crusty bread.