Vegan Hearty Vegetable and Meat Soup

Dive into a bowl of comfort with this Vegan Hearty Vegetable and Meat Soup, a soul-warming dish that delivers bold flavors and wholesome nutrition. Perfectly balancing tender chunks of carrots, celery, zucchini, and kale with a savory boost from plant-based ground 'meat,' this vegan soup offers a satisfying meat-like texture without compromising on its plant-forward essence. Infused with aromatic herbs like thyme and basil and simmered in a rich vegetable broth, this one-pot wonder is ready in just an hour, making it an ideal weeknight dinner or meal prep option. Packed with protein, fiber, and vibrant colors, this hearty soup is not only full of flavor but also family-friendly and endlessly customizable. Serve it with crusty bread for dipping and savor the deliciously cozy vibes of this vegan comfort classic!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 medium Carrots, diced
• 2 Celery stalks, chopped
• 1 large Russet potato, peeled and diced
• 1 medium Zucchini, diced
• 2 medium Tomatoes, chopped
• 6 cups Vegetable broth
• 1 Bay leaf
• 1 teaspoon Dried thyme
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Frozen green peas
• 2 cups Chopped kale
• 12 ounces Plant-based ground 'meat'

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and minced garlic and sauté until the onion becomes translucent, about 5 minutes.

Step 3

Stir in the diced carrots, chopped celery, and diced potato. Cook for another 5 minutes, stirring occasionally.

Step 4

Add the diced zucchini and chopped tomatoes to the pot, and stir to combine.

Step 5

Pour in the vegetable broth and add the bay leaf, dried thyme, dried basil, salt, and black pepper. Stir well.

Step 6

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the vegetables are tender.

Step 7

In a separate pan, cook the plant-based ground 'meat' over medium heat until browned, about 5-7 minutes.

Step 8

Add the browned plant-based 'meat', frozen green peas, and chopped kale to the soup pot.

Step 9

Simmer the soup uncovered for another 10 minutes, stirring occasionally, until the kale is wilted and all ingredients are heated through.

Step 10

Remove the bay leaf, taste the soup and adjust the seasoning if necessary.

Step 11

Serve hot and enjoy your hearty vegan vegetable and 'meat' soup!

Nutrition Facts

Serving size	(3243.4g)

Amount per serving	% Daily Value*
Calories	2167.8

Total Fat 98.5g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 7237.2mg	0%
Total Carbohydrate 248.0g	0%
Dietary Fiber 52.4g	0%
Total Sugars 56.9g
Protein 111.0g	0%

Vitamin D 0IU	0%
Calcium 836.5mg	0%
Iron 29.3mg	0%
Potassium 7934.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 19.1%

Carbs: 42.7%