Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is your typical "kitchen-sink" concoction of vegetables in a smooth, yet peppery broth. I came up with this when I couldn't find a recipe that called exactly for the things I had on hand. This is one of my favorites. A great soup to make a huge batch of and freeze for a quick lunch or dinner.

Ingredients Nutrition

Directions

  1. Heat olive oil on medium-high heat in large soup pot.
  2. Add onion, garlic, and zucchini and sauté until onion is tender.
  3. Add water, nutritional yeast, bay leaf, sea salt, pepper, red pepper flakes (if using), and fennel seed. Stir well.
  4. Add remaining ingredients and bring to a boil.
  5. Boil for a few minutes and then reduce heat to simmer.
  6. Simmer for at least an hour, but you may simmer longer, if desired.
  7. Note: Depending on your taste, you may need to add more salt than indicated above. I make my soups low-sodium and add salt, if needed, when I'm eating it.