The Easiest Soup in the World

"This is a thick delicious completely vegan soup. You can use virtually any vegetables you have in the house. I've written the recipe based on what I used this week, but it always changes - and it is always delicious. The only warning I have is regarding color: if you use a mix of orange veggies and dark green leafies - the soup will taste good, but it will have a fairly revolting color! An immersion blender and a pressure cooker make this soup even easier to prepare, but they are not necessary."
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Ready In:
1hr 5mins




  • Heat the olive oil in a large dutch oven or pressure cooker. Add the onion and sauté until lightly browned - 6 minutes or so.
  • Add all the remaining vegetables EXCEPT the garlic. Stir and sauté another 4-6 minutes.
  • Add the garlic during the last minute of cook time. Adding the garlic at the end prevents it from burning and becoming bitter.
  • Pour the veggie broth over all. It should just barely cover the veggies if you want a hearty thick soup. If you want something thinner use more broth to fewer vegetables.
  • I use a pressure cooker, so at this point I close the lid and allow the pressure to increase. I keep it at pressure for about 15 minutes and then allow the pressure to release slowly over time. If you don't use a pressure cooker, simply cover the pot and boil the daylights out of your soup until the veggies are almost mush - 30 to 45 minutes should be good.
  • When the pressure has released, or the boiling time is over, I use my immersion blender to puree the soup completely. If you don't have an immersion blender you can carefully pour the soup into a regular blender and achieve the same results.
  • Now ladle yourself a bowl and enjoy!

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Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
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