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10 vegetable soup in bowl surrounded by pumpkins and carrots
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5 from 3 votes

10 Vegetable Soup Recipe

This 10 vegetable soup recipe is hearty, delicious, and perfect for fall! It's vegan and can be easily made gluten-free, for all to enjoy!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Side Dish, Soup
Cuisine: American, Italian
Keyword: 10 vegetable soup recipe
Servings: 4 servings
Calories: 427kcal

Ingredients

  • ½ cup yellow onion
  • 1 shallot
  • ½ cup zucchini
  • 1 cup carrots
  • 1 cup cauliflower
  • ½ cup celery
  • 2 Tbsp olive oil
  • 2 sprigs rosemary
  • ½ tsp oregano
  • 1 tsp parsley
  • 1 tsp basil
  • 1 tsp sea salt
  • 2 cloves garlic
  • 4 cups vegetable broth
  • 1 cup pasta
  • 1 cup tomato (diced, seeded)
  • 1 cup corn
  • ¼ cup tomato paste
  • 2 Tbsp mirin
  • 1 tsp paprika
  • 1 cup cashews
  • ¼ cup nutritional yeast
  • 2 Tbsp fresh lemon juice
  • 1 cup kale

Instructions

  • Dice onion, shallot, zucchini, carrot, cauliflower, and celery then add to a large pot. Saute over low-medium heat with olive oil, rosemary sprigs, oregano, parsley, basil, and salt for about 5 minutes or until onions are translucent. Add minced garlic and saute for another minute, then add vegetable broth. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 20 minutes.
  • Boil pasta until al dente or according to package instructions, then drain and set aside. Once soup has simmered for 20 minutes, remove rosemary sprigs, then add diced tomato, corn, tomato paste, mirin, and paprika and stir.
  • Blend cashews, nutritional yeast, lemon juice, and 1 cup pasta water to create the cashew cream.
  • Mix in cashew cream, pasta, and kale. Remove from heat after about a minute or when kale begins to slightly wilt.
  • Serve in individual bowls and enjoy!

Nutrition

Serving: 2cups | Calories: 427kcal | Carbohydrates: 47.1g | Protein: 12.5g | Fat: 23.8g | Saturated Fat: 4.4g | Sodium: 1337mg | Fiber: 6.9g | Sugar: 15.4g