Vegetable Soup Recipe

Prep aromatics

Heat a large soup pot over medium heat. Add the olive oil and swirl to coat. Add the minced garlic and grated ginger and sauté for 30–45 seconds until fragrant but not browned.

Add the diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes.

Pour in the vegetable broth and water. Add the bay leaf, dried thyme, salt, and black pepper. Increase heat to bring the liquid to a gentle boil.

Once the broth is boiling, add the diced carrots, celery, and potatoes. Reduce heat to a simmer and cook uncovered for 8–10 minutes, until the carrots and potatoes begin to soften.

Add the green beans and continue to simmer for 5 minutes.

Stir in the corn, peas, and diced zucchini. Simmer for another 3–4 minutes until all vegetables are tender but still hold their shape.

Add the halved cherry tomatoes in the final 1–2 minutes of cooking so they warm through but keep some texture.

Taste the soup and adjust seasoning as needed (add up to another 1/2 tsp salt or more black pepper to taste). Remove and discard the bay leaf.

Turn off the heat. Stir in the lemon juice and chopped parsley to brighten the broth.

Ladle the soup into bowls and top each serving with a generous sprinkle of thinly sliced green onion. If desired, finish with a pinch of red pepper flakes for heat.

Serve hot. Leftovers keep covered in the refrigerator for up to 4 days; reheat gently on the stove and add a splash of water or broth if the soup reduces.