When my kids were little and I asked for their top three foods, here’s what they’d say: “Ice cream, pizza, and vegetable soup!”
There’s nothing fancy about this soup, but when you land on a formula that works—whether it’s a face cream that helps clear up dermatitis or a pot of soup that gets kids to gulp down tons of veggies—you have to share. This is the recipe my babies still love to this day, made with simple ingredients and massive amounts of LOVE. And the best part? Substitutions are always welcome.
Ingredients for the Best Vegetable Soup
- 3 T olive oil (I use garlic-infused olive oil)
- 2 T butter or ghee (omit if vegan)
- 4 carrots, peeled and chopped
- 5 stalks of celery, chopped
- 6 small potatoes, unpeeled and chopped
- 1 cup shelled, frozen edamame
- 2–3 teaspoons "Better Than Bouillon"
- 2 cups low-sodium vegetable stock
- 4–6 cups boiling water
- 1 parmesan rind (omit if vegan)
- 8 kale leaves, ribbed and roughly chopped
- 1 package extra firm tofu, cubed (1-inch pieces)
- 2–3 teaspoons white miso
- Juice of ½ lemon
- Salt and pepper to taste (wait until the end—bouillon and miso are salty!)
Step-by-Step Instructions
1. Start the Base
Heat the olive oil and butter (if using) over low heat. Add chopped carrots, celery, and potatoes and stir to coat. Sauté for 8 minutes, then add frozen edamame and cook another 2–3 minutes.
2. Build the Broth
Stir in 2–3 teaspoons of "Better Than Bouillon" and coat the veggies well. Cook for another minute, then add vegetable stock and boiling water. Turn the heat to high and bring to a boil.
3. Add the Umami
Toss in a 2–3 inch piece of parmesan rind to deepen the flavor. (We keep leftover rinds in the fridge just for this soup!) Omit if vegan.
4. Simmer to Perfection
Once boiling, reduce heat and simmer for 15–30 minutes. About 5 minutes before serving, stir in the chopped kale and tofu gently so the tofu doesn't fall apart.
5. Finish with Flavor
Turn off the heat and stir in the miso and lemon juice until fully dissolved. Ladle into bowls and top with a little grated parmesan if desired. (This is your cue to fish out that rind!)
Make It Your Own
This soup is endlessly flexible. Sub in chickpeas, sweet potatoes, broccoli, or whatever’s hanging out in your fridge. Stir in cooked brown rice or quinoa to make it heartier. Freeze some for later—it reheats like a dream.
With love and a belly full of vegetables,
