This easy homemade vegetable soup is a textbook Mediterranean diet recipe and a delicious way to amp up your veggie intake! Itโs loaded with zucchini, carrots, mushrooms, chickpeas and fresh herbs. Itโs cozy, comforting, vegan and gluten-free, but trust me, meat eaters will love this vegetable soup as much as veggie lovers do.
FULL RECIPE ๐ https://bit.ly/homemade-vegetable-soup
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INGREDIENTS:
๐น Extra Virgin Olive oil (I used Private Reserve Greek EVOO)
๐น 8 oz sliced baby bella mushrooms
๐น 1 bunch flat leaf parsley
๐น 1 medium-size yellow or red onion, chopped
๐น 2 garlic cloves, chopped
๐น 2 celery ribs, chopped
๐น 2 carrots, peeled, chopped
๐น 2 medium zucchini
๐น 2 golden potatoes, peeled, small diced
๐น 1 tsp ground coriander
๐น ยฝ tsp turmeric powder
๐น ยฝ tsp sweet paprika
๐น ยฝ tsp dry thyme
๐น Salt and pepper
๐น 1 32-oz can whole peeled tomatoes
๐น 1 15-oz can chickpeas, rinsed and drained
๐น 2 bay leaves
๐น 6 cups low-sodium vegetable or chicken broth
๐น Zest of 1 lime
๐น Juice of 1 lime
๐น โ
cup toasted pine nuts (optional)
โฑ๏ธTIMESTAMPSโฑ๏ธ
0:00โโ Intro
0:18โ Sautรฉing the mushrooms
0:46 Cooking the herbs and veggies
1:15 Seasoning the veggies
1:37โ Adding in chickpeas and liquid ingredients
2:01 Cooking the soup
2:35โ Adding the finishing touches
3:00โ Optional toasted pine nuts
3:10โ Taste Test
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