Vegetable Soup Recipe

Heat oil and soften aromatics

In a large soup pot set over medium heat, add 2 tablespoons olive oil. When shimmering, add the minced garlic and minced ginger. Sauté, stirring, for 30–45 seconds until fragrant but not browned.

Add the white part of the scallions (reserve green tops for garnish) and cook 1–2 minutes until softened and translucent. This builds the aromatic base for the clear broth.

Add the carrots and celery to the pot and cook, stirring occasionally, for 3–4 minutes to begin softening.

Add the mushrooms and bell pepper and cook another 2 minutes to release their juices.

Pour in the vegetable broth and 1 cup water, increase heat to bring the pot to a gentle simmer.

Once simmering, add the soy sauce, kosher salt, black pepper and sugar. Stir to combine. Reduce heat so the broth stays at a gentle simmer (small bubbles).

Simmer uncovered for 8–10 minutes, until the carrots are just tender when pierced with a fork and other root vegetables have softened. Taste and adjust seasoning with extra salt or soy sauce if needed.

Add the zucchini, frozen peas and baby spinach to the pot. Stir and simmer 2–3 minutes more, until zucchini is tender but holds shape and spinach has wilted.

Stir in the sliced scallion greens (reserved tops) and chopped cilantro. Remove the pot from heat.

Ladle the soup into bowls, making sure to distribute vegetables evenly. Offer lime wedges and red pepper flakes at the table for guests who want a bright or spicy note.

Serve hot. Leftovers keep covered in the refrigerator for up to 4 days; reheat gently on the stove so the greens do not overcook.