Chunky vegetable soup is a hearty medley of diced seasonal vegetables simmered in a lightly thickened herby broth. It’s simple, satisfying, and a great way to use up what’s in your crisper.
I’m a soup kind of gal. I love playing with texture and color, just like in my vibrant vegan borscht soup or the bold, rich tones in my fennel and tomato soup. This chunky veggie soup is no different – it’s cozy, colorful, and yummy.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
When I make chunky veggie soup, I always start with the classic base from my celery carrot onion soup. From there, I use whatever vegetables I have on hand. In the recipe card below, I’ve listed potatoes, zucchini, and butternut squash, but feel free to mix things up.
You can easily swap in or add: green beans, sweet potato, turnip, or parsnip. Bell peppers or even leafy greens towards the end of cooking.
Just be sure to dice the vegetables uniformly for even cooking and the best texture. I always aim for a size of ⅓ - ½ inch (1 - 1½ cm).
I use a combination of dried and fresh herbs. The dried herbs help build depth while cooking, and the fresh ones are stirred in right before serving to keep their brightness and aroma intact.
A small amount of tapioca flour or cornstarch slurry gives the broth a gentle silkiness without making it too thick. It’s subtle, but it helps the soup feel just a little more comforting and hearty.
Storage
This chunky vegetable soup is perfect for meal prep. I usually make a big batch and:
- Store it in airtight containers in the fridge for up to 1 week
- Or freeze in individual portions for up to 3 months
When reheating from frozen, thaw overnight in the fridge or gently warm over the stove.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Chunky Vegetable Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 cup Onion diced
- 1 cup Carrot diced
- 1 cup Celery diced
- 3 cloves Garlic crushed
- 1 tablespoon Herbes de Provence (or dried mixed herbs)
- 1½ cups Potato diced
- 1½ cups Butternut squash diced (or pumpkin)
- 1½ cups Zucchini diced
- 8 cups Vegetable broth or stock (I like using vegetable bouillon with water - see notes below)
- 1 teaspoon Ginger powder
- ½ teaspoon Black pepper cracked
- 2 Bay leaves
- 2 tablespoon Tapioca Flour (or Cornstarch)
- 2 tbsps Fresh Parsley finely chopped
- 1 pinch Salt add this to taste, depending on the type of vegetable stock used
Instructions
- In a large pot, over high-medium heat up olive oil and sweat the onions, carrot and celery until softened. Stir through the garlic and dried herbs until their fragrance have released.
- Add the potato, butternut squash, broth, ginger powder, pepper, and bay leaves. Stir well, cover with a lid, and bring to a soft boil. Reduce the heat to medium-low and simmer for 10 minutes.
- While the soup simmers, whisk the cornstarch with a couple of tablespoons of water in a small bowl to create a slurry.Stir in the zucchini and cornstarch slurry (give it a quick stir again before pouring it in), cover, and simmer for another 10 minutes. Do a taste test and adjust salt if required.Turn off the heat, discard the bay leaves, stir in 1 tablespoon of fresh parsley, and serve warm with an extra sprinkle of parsley on top.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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