Soups from Veggie Stock

Classic Vegetable Soup

Ingredients:

• 2 cups veggie stock
• 1 cup mixed diced vegetables (zucchini, bell peppers, tomatoes, green beans)
• 1 tsp black pepper
• Fresh herbs for garnish

Instructions:

1. Simmer vegetables in stock until tender (about 15–20 minutes).
2. Season with black pepper.
3. Garnish with fresh herbs and serve hot.

Tomato Basil Soup

Ingredients:

• 2 cups veggie stock
• 4 ripe tomatoes (blended or chopped)
• 1 tsp black pepper
• Fresh basil leaves

Instructions:

1. Sauté tomatoes in a pan until soft.
2. Add veggie stock and simmer for 20 minutes.
3. Blend until smooth, add black pepper, and stir in fresh basil before serving.

Creamy Carrot-Ginger Soup

Ingredients:

• 2 cups veggie stock
• 3 carrots (sliced)
• 1-inch ginger (grated)
• 1 cup coconut milk (optional)

Instructions:

1. Cook carrots and ginger in veggie stock until tender (about 15 minutes).
2. Blend until creamy.
3. Stir in coconut milk for a richer texture and serve warm.

Miso Soup with Vegetables

Ingredients:

• 2 cups veggie stock
• 1 tsp miso paste
• 1/2 cup diced tofu
• 1 tbsp seaweed
• Chopped green onions

Instructions:

1. Heat veggie stock but do not boil.
2. Dissolve miso paste in a small amount of warm stock, then mix back into the pot.
3. Add tofu and seaweed, and warm through.
4. Garnish with green onions before serving.

Celery Soup

Ingredients:

• 6 Tbsp olive oil, divided
• 4 garlic cloves, minced and divided
• 1 Tbsp fresh parsley, finely chopped, plus more for topping
• Salt and pepper, to taste
• 3 1/2 cups bread, cut into 1/4-inch cubes
• 1 onion, finely chopped
• 3 1/2 cups celery, roughly chopped
• 1 potato, peeled and roughly chopped
• 1 rosemary sprig
• 1 bay leaf
• 4 cups vegetable stock
• 0.88 oz roasted hazelnuts, chopped (optional)
• Dried chili flakes (optional)

Instructions:

1. Preheat the oven to 400°F. In a pan over medium heat, stir 4 Tbsp olive oil, 2 minced garlic cloves, and 1 Tbsp parsley. Season with salt and pepper.
2. Add the bread cubes and turn them over to coat evenly. Spread them on a baking sheet and bake for 20 minutes, or until golden and crunchy.
3. In a large pot over medium heat, fry the onion in the remaining 2 Tbsp olive oil until softened. Add the remaining 2 minced garlic cloves and cook for 1-2 minutes.
4. Add the celery, potato, rosemary, bay leaf, and vegetable stock. Bring to a boil, then cover and reduce to a simmer for 25-30 minutes, or until the vegetables are soft.
5. Remove the bay leaf and rosemary sprig. Blend the soup until smooth.
6. Serve with parsley, hazelnuts, chili flakes (optional), and croutons.

• Servings: Makes 4 to 6 servings.