This soup provides a bounty of vitamins, without the fat, starch, excess carbs, and byproducts that vegetable soups often (unfortunately) contain. It’s kind of similar to one of those negative Weight Watchers points soups, but (I assure you) more satisfying and nutritious. Your flavor profile and physique will thank you.
Feel free to comment with questions, comments, etc. I’d love to hear feedback.
The Best Vegan Paleo Vegetable Soup
1 cup finely chopped red onion
2 garlic cloves, minced
1 cup sliced and diced orange, yellow, or red bell pepper
1 cup sliced and diced celery
1-3 finely chopped serrano pepper (choose according to your mild-medium-hot preference)
a few grinds black pepper
1 cup cherry tomatoes, quartered
1/4 cup gluten-free tamari
2 cups fresh or frozen peas (canned peas can be substituted, but I recommend using the former if possible)
Sauté the onion in a large soup pot with 1/4 cup water. When onion becomes caramelized, add the minced garlic. Reduce to simmer, continuing to check the pot to assure it does not burn. Stir, add water, repeat when necessary. Continue to check whilst chopping vegetables. Now move on to the celery. Celery should be sliced/diced and added immediately after onion is caramelized; it is the most essential ingredient (other than the onion and garlic) for creating the vegetable broth. Continue checking the broth, adding water when necessary, and move on to quartering the cherry tomatoes. Add the quartered cherry tomatoes, continue to stir, add water when necessary, repeat. Now finely chop the serrano pepper. The “heat” in the serrano pepper is another essential ingredient for the broth, and must be chopped and added prior to the bell pepper. Now add the sliced and diced bell pepper. Cover, let simmer, and wait 3 minutes. Remove from heat, let cool and taste the broth. Add the gluten-free tamari (more or less than 1/4 cup, according to preference; judge the amount of tamari after tasting). Return to heat. Add more water to the broth if necessary. The broth should be rich/thick but the soup should be broth-heavy (don’t let the veg get too “mushy”; as a rule it should have the consistency of minestrone).
Add the fresh or frozen peas. Cover, and simmer on low. Serve. Enjoy.
Now, in photo form, the steps: