Classic Winter Vegetable Soup

the pure life



This soup is such a classic, hearty soup. It is a good starter for beginner soup makers because it is super simple to make (no blender or fancy ingredients necessary!). Try storing this soup in ziploc bags in the freezer for a quick dinner!




Classic Winter Vegetable Soup
Serves 10
A hearty plant-based soup that your leftovers and your Saturday market veggie hauls will truly love. This big batch will serve a large family or keep well as leftovers in the fridge or freezer for those rainy days where a nice cup of warm soup is the only answer.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 5-6 cups of vegetable broth
  2. 1 large can of diced tomatoes
  3. 2 large carrots, chopped
  4. 1 bag of small golden potatoes (approx. 10)
  5. 1 stalk of celery, chopped
  6. 1/2 a head of broccoli, chopped
  7. 1 large handful of baby spinach or kale
  8. 1 small yellow or green zucchini, chopped
  9. 1 yellow pepper, chopped
  10. 1/2 cup raw quinoa
  11. 1 tsp apple cider vinegar
  12. 2 tsp dried oregano
  13. 1 tsp turmeric
  14. 1/2 tsp cayenne pepper or chili
  1. Start by cooking the 1/2 cup raw quinoa in 1 cup water with the apple cider vinegar. When done, set aside.
  2. Next add the vegetable broth to a low boil in a large pot. Add the chopped veggies and potatoes and reduce to simmer.
  3. Let simmer on low heat for about 20 minutes. Make sure the potatoes and carrots are fully cooked.
  4. Add the cooked quinoa and spices and then serve warm with fresh bread on a rainy day.
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