Description

This Spicy Vegetable Soup is a flavorful and vibrant dish packed with a variety of fresh vegetables and aromatic herbs. Perfect for a comforting meal, it features a blend of spices and fresh herbs that bring warmth and a touch of heat to a hearty vegetable broth base. Easy to prepare and nutritious, this soup is ideal for those looking for a wholesome, veggie-forward meal.

Ingredients

Scale

Vegetables

1 medium leek (thinly sliced, light green and white parts only, dark green tops discarded)
1 medium yellow onion (diced)
2 stalks celery (diced)
1 large carrot (peeled and cut into rounds)
1 medium bell pepper (diced)
2 whole jalapeños (diced, seeds removed if you prefer less spice)
8 cups green cabbage (about 1 head, core removed, and roughly diced)
16 ounces mushrooms (thinly sliced)
1 medium zucchini (cut into half moons)
2 cups baby spinach (about 8 ounces)
1/2 cup green onions (about 5, sliced into rounds and divided)

Oils and Liquids

3 tablespoons olive oil
4 cups vegetable broth
3 1/2 cups crushed tomatoes (about 28 ounces or 1 large can)
1/4 cup lemon juice (juice of 2 lemons)

Herbs and Seasonings

1 tablespoon kosher salt (to taste)
10 cloves garlic (minced)
2 tablespoons lemon zest (zest of 2 lemons)
1 tablespoon fresh rosemary (minced, optional)
1 tablespoon fresh thyme (optional)
1 teaspoon red pepper flakes (to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon dried basil
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional and to taste)
3 whole bay leaves
2 cups fresh cilantro (about 1 bunch, chopped and divided)
2 cups fresh parsley (about 1 bunch, chopped and divided)

Instructions

Sauté the Aromatics: In a large Dutch oven or stock pot, heat olive oil over medium heat. Add leeks, onions, carrots, celery, jalapeños, and bell peppers with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened, about 7-10 minutes.
Add Garlic and Seasonings: Stir in minced garlic, lemon zest, fresh rosemary, fresh thyme, and the dried seasonings including red pepper flakes, garlic powder, onion powder, oregano, smoked paprika, dried basil, black pepper, and cayenne pepper if using. Cook for 30 seconds to 1 minute until garlic is fragrant, stirring frequently to prevent burning.
Cook Additional Vegetables: Add cabbage, zucchini, and mushrooms along with another pinch of salt. Cook, stirring occasionally, for 2-3 minutes until the vegetables soften slightly.
Simmer the Soup: Pour in vegetable broth, crushed tomatoes, and add whole bay leaves. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until all vegetables are tender and cooked through.
Finish with Fresh Herbs and Greens: Remove and discard the bay leaves. Stir in half of the chopped cilantro, parsley, green onions, and fresh baby spinach, allowing them to wilt for a couple of minutes. Add the lemon juice, taste the soup, and adjust seasonings as needed. Serve garnished with the remaining fresh herbs and green onions.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months for longer storage.

Notes

For less spice, remove the seeds from the jalapeños before dicing.
Fresh herbs like rosemary and thyme are optional but add wonderful depth of flavor.
You can customize the vegetables depending on seasonality or preference.
This soup is great for meal prep and freezes well.
Adjust seasoning at the end to balance the acidity from the tomatoes and lemon juice.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: spicy vegetable soup, vegan soup, healthy soup, vegetable broth soup, cabbage soup, easy soup recipe, gluten free soup