Easy Healthy Vegan Clear Soup

Easy Healthy Vegan Clear Soup is a wonderfully simple yet deeply satisfying dish that's perfect for a light meal, a starter, or even when you're feeling under the weather. This versatile recipe is incredibly useful for anyone looking for a nourishing and flavourful vegan option that’s quick to prepare.

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Prep Time 10

Cook Time 25

Simmer Time 30

Total Time 35

Servings: 6 bowls

Course: Soup

Cuisine: Vegan

Ingredients Equipment Method Notes

Ingredients

2 tablespoons olive oil
1 large yellow onion finely chopped
3 cloves garlic minced
1-inch piece fresh ginger grated or finely minced
1 large carrot peeled and thinly sliced into rounds or half-moons
2 stalks celery thinly sliced
1 cup shiitake mushrooms sliced (fresh or rehydrated dried)
8 cups vegetable broth low sodium recommended
1 tablespoon soy sauce or tamari for gluten-free
1 teaspoon rice vinegar
1/2 teaspoon dried thyme
salt and freshly ground black pepper to taste
1 cup baby spinach or kale roughly chopped

Optional garnishes

fresh parsley or cilantro chopped
lime wedges
sesame oil a drizzle

Equipment

Large pot or Dutch oven
Ladle

Method

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
2 tablespoons olive oil, 1 large yellow onion
Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant, being careful not to burn the garlic.
3 cloves garlic, 1-inch piece fresh ginger
Add the sliced carrot, celery, and mushrooms to the pot. Cook, stirring, for another 3-5 minutes until the vegetables begin to soften slightly.
1 large carrot, 2 stalks celery, 1 cup shiitake mushrooms
Pour in the vegetable broth. Add the soy sauce (or tamari), rice vinegar, and dried thyme. Stir everything together.
8 cups vegetable broth, 1 tablespoon soy sauce or tamari, 1 teaspoon rice vinegar, 1/2 teaspoon dried thyme
Bring the soup to a gentle simmer. Reduce the heat to low, cover, and let it simmer for at least 15 minutes, or up to 30 minutes, to allow the flavours to meld and the vegetables to become tender.
Taste the soup and season with salt and freshly ground black pepper as needed. Remember that the soy sauce/tamari adds saltiness, so adjust accordingly.
salt and freshly ground black pepper
Just before serving, stir in the chopped spinach or kale. Cook for 1-2 minutes until the greens are wilted and vibrant green.
1 cup baby spinach or kale
Ladle the hot Easy Healthy Vegan Clear Soup into bowls. Garnish with fresh parsley or cilantro, a squeeze of lime, or a drizzle of sesame oil, if desired.
fresh parsley or cilantro, lime wedges, sesame oil

Notes

Store cooled soup in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop. Can be frozen without greens for up to 2-3 months.