Homemade Vegetable Soup and Broth
User Reviews
4.4
Homemade Vegetable Soup and Broth
Description
Homemade Vegetable Soup and Broth combines peeled and chopped carrots, onion, leek, baby bok choy, sweet potatoes, and white mushrooms cooked in water with coconut oil, turmeric, black pepper, and fresh ginger. Lemon juice is added for brightness, and the ginger is removed partway through simmering to control intensity. The mixture simmers for up to two hours or until vegetables are very soft and flavors have blended thoroughly, resulting in a savory, spiced broth with tender vegetable chunks.
The broth can be served as a light soup, with vegetables included, or strained to use as a flavorful cooking liquid. Seasoning with salt is adjustable before, during, or after simmering according to taste preferences, and it's suggested to salt individual servings if preferred.
This flexible recipe provides a base for nourishing meals and can be refrigerated for up to a week or frozen for longer storage. It suits those looking for a vegetable-forward broth and soup with gentle warming spices and fresh lemon notes.
Ingredients
- 3 carrot peeled and chopped into 1-inch chunks
- 1 onion peeled and chopped into 1-inch chunks, sweet white, medium or large
- 1 leek peeled and chopped into 1-inch chunks; use white and pale green parts, discard dark green or leafy parts, medium or large
- 1 baby bok choy chopped into 1-inch chunks; discard top portion of jagged leaves (may substitute by using about half of full-size bok choy)
- 2 sweet potato unpeeled and chopped into 1-inch chunks, medium or 1 large; also called yam
- 8 ounces white mushrooms stems removed and quartered
- lemon juice juice of 1 medium or large lemon
- 2 to 3- inch fresh ginger added whole and removed midway through simmering (1 tablespoon ground ginger may be substituted, peeled piece
- 2 to 3 tablespoons coconut oil
- 1 tablespoon Turmeric ground
- 1 tablespoon black pepper ground
- salt to taste; add before, during, or after simmering
- water about 6 quarts
Instructions
- In a large stockpot (I used a large Le Creuset Cast-Iron Dutch Oven), combine all ingredients through black pepper.
- Fill pot with water, about 6 quarts, leaving about 1 inch headspace.
- Simmer covered over medium heat for about 1 hour. Taste soup and based on your preference for ginger intensity, remove the piece of ginger and discard.
- Simmer soup for about 90 to 120 minutes total or until all vegetables are very soft and flavors have married. During simmering, if broth level looks low or is reducing too much, add a few additional cups of water, as needed.
- Serve immediately. I drain about 2 quarts worth of broth, and the rest is vegetable soup.
- Soup will keep airtight in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
Notes
- Salt the soup according to your preference, either before, during, or after simmering.
- For individual servings, consider salting each bowl to taste instead of the full pot.
- The soup keeps up to 1 week in the refrigerator and freezes well for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6quarts
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 88kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 97mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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