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–+ servings
heary vegetables soup recipe ciorba de legume

Hearty Vegetable Soup

A cozy, brothy vegetable soup loaded with carrots, celeriac, peas and tomatoes, finished with a splash of vinegar for brightness. The perfect comforting bowl for cold winter days.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Choose Serving Size 6

Ingredients 

  • 2 carrots sliced
  • 1 onion diced
  • ½ cup celeriac diced
  • ½ cup peas
  • 1 red bell pepper diced
  • 6 garlic cloves sliced
  • 8 cups water or vegetable stock
  • apple cider vinegar or pickle juice to taste
  • 400 g canned tomatoes chopped, peeled
  • salt and pepper to taste
  • 1 Tbsp oil
  • 2 Tbsp celery leaves or lovage chopped
  • parsley chopped
  • 1 Tbsp dehydrated vegetables mix I used my homemade mix, but you can use any healthy, MSG-free veggie mix

Instructions

  • Heat the oil in a medium pot.
  • Add the diced onion and saute until golden.
  • Add 6-8 cups of water.
  • Add the seasonings: salt, pepper, dry parsley and veggie mix.
  • Add the sliced carrots, diced celeriac, red bell pepper and peas.
  • Let it boil until all the vegetables are tender, about half an hour.
  • Add the chopped tomatoes, sliced garlic and celery leaves.
  • Let it boil for another 5 minutes.
  • Make the soup a little more tangy by adding apple cider vinegar or pickle juice, to taste.
  • Serve with fresh parsley on top.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. The flavor deepens overnight, so it tastes even better the next day. Adjust the acidity with apple cider vinegar or pickle juice right before serving.