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chunky vegetable soup in a bowl
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Chunky Vegetable Soup

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: Any
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 202kcal
Author: Janelle Hama

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.
    1 tablespoon Olive Oil, 1 cup Onion, 1 cup Carrot, 1 cup Celery, 3 cloves Garlic, 1 tablespoon Herbes de Provence
    sweating onion, carrot, celery and garlic in a pot
  • 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.
    1½ cups Potato, 1½ cups Butternut squash, 8 cups Vegetable broth or stock, 1 teaspoon Ginger powder, ½ teaspoon Black pepper, 2 Bay leaves
    simmering chunky vegetable soup in a pot
  • 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.
    1½ cups Zucchini, 2 tablespoon Tapioca Flour, 2 tbsps Fresh Parsley, 1 pinch Salt
    adding a white slurry to chunky vegetable soup in a pot

Video

Notes

I love using vegetable bouillon with water, my go-to ratio is 2 cups water to 1 bouillon cube. It’s perfectly flavorful for me, so I rarely add extra salt. Adjust the salt to taste based on the stock or broth you use.

Nutrition

Serving: 2cups | Calories: 202kcal | Carbohydrates: 40g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1946mg | Potassium: 903mg | Fiber: 6g | Sugar: 11g | Vitamin A: 12348IU | Vitamin C: 44mg | Calcium: 100mg | Iron: 3mg