Jul 14 2026
Restaurants›Estella Restaurant›Veggie Soup Recipe

Veggie Soup Recipe

Inspired by Estella Restaurant
Time45m
Serves4

Kale, peas, squash, green beans, scallions, cabbage, eggplant, baby carrots, potatoes

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Ingredients

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Vegetables

Liquid and Seasoning

Method

Preparation

  1. 1

    Chop the Vegetables

    Wash and chop kale, green beans, squash, eggplant, cabbage, and baby carrots into bite-sized pieces. Dice the potatoes and slice the scallions.

  2. 2

    Prep the Broth

    In a large pot, heat the olive oil over medium heat.

Cooking

  1. 3

    Sauté the Vegetables

    Add the chopped scallions, carrots, and potatoes to the pot. Sauté for about 5 minutes until they start to soften.

  2. 4

    Add Remaining Vegetables

    Stir in the kale, green beans, squash, eggplant, and cabbage. Cook for an additional 5 minutes.

  3. 5

    Add Broth and Seasonings

    Pour in the vegetable broth and add salt, pepper, thyme, and the bay leaf. Bring the mixture to a boil.

  4. 6

    Simmer the Soup

    Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld and the vegetables to become tender.

  5. 7

    Finalizing the Soup

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

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