Hearty Vegetable Soup
yield: 2 servingsprep time: 10 minscook time: 60 mins
Vegan
Vegetarian
Dairy Free
Gluten Free

DESCRIPTION
INGREDIENTS
Component
- 4 tomatoes
- 2 celery stalks
- 2 carrots
- 1 yellow onion
- 70g kale, chopped
- 200g cooked chickpeas
- 500ml vegetable stock
- 200ml water
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- Pepper (optional)
INSTRUCTIONS
- Dice all vegetables.
- Heat up olive oil in a soup pot or Dutch oven over medium heat. Sauté onion until fragrant.
- Add carrot and celery and cook for 6-8 minutes or until soft. Stir frequently.
- Add the rest of the ingredients apart from kale, chickpeas and nutritional yeast. Cover and cook for 40 minutes. Check on it occasionally and add more water if required.
- Add kale and chickpeas and cook for 5-10 minutes or until they have softened to your liking.
- Remove pot from heat. Stir in nutritional yeast. Taste and season with more salt and pepper if desired. Serve.
NOTES
- Leftovers will keep in the fridge for 3 days. It's also suitable for freezing. Freeze in portions for easy defrosting in the future.
- This soup is filling on its own but you may also serve it with toast or garlic bread for a heartier meal.
- You can add kale stems to the soup to avoid wastage! Simply dice them up add to the soup in step 4.
© Chloe Ting Recipes – https://chloeting.com/recipes/hearty-vegetable-soup