This hearty Spicy Vegetable Soup is packed with chunky fresh vegetables, herbs, and spices. It's full of flavor and perfect for cold days! This customizable soup is an easy way to clean out the fridge and transform hearty vegetables into something truly delicious!
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This secretly vegan soup is packed with a variety of vegetables, a rich vegetable broth, a generous blend of herbs and aromatics, and a range of spices. It's made with pantry staples, in one pot, and you can really add whatever vegetables you have on hand!
It is spicy, but the best part is that you can modify it to suit your preferences, so that it's just right for you.
If you're looking for more comforting soups with lots of veggies and a little kick, try our spicy chicken noodle soup or our collard greens beans and ham soup.
Nic says..
This soup!!!!!!! Absolutely DELICIOUS and FULL of FLAVOR!!! I will DEFINITELY be making this again VERY SOON!!!! Thanks so much for sharing this FANTASTIC RECIPE!!! 😋😋😋😋 ⭐⭐⭐⭐⭐
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Why We Love This Recipe
- Suits many diets. This soup is naturally vegetarian and vegan-friendly, as well as gluten-free, so it suits nearly any diet!
- Very customizable. When we first made this soup years ago, we were simply cleaning out the fridge when we noticed some vegetables that were starting to look a little past their prime. This soup is made to customize. Use what you have on hand and what you like.
- Packed with flavor and veggies! There are so many fresh veggies and herbs in this soup.
- Freezer-friendly. This soup keeps super well in the freezer, so you can make a large batch, freeze it, and reheat whenever you like.
- Perfect for meal prep - We love to serve this soup alongside virtually any protein during busy weeks.
🥕Ingredients
Here are the ingredients we use to make the soup. More information on substitutions and variations below! As mentioned, this soup is very customizable.
- Oil. Any oil of your choice works perfectly fine. We used olive oil.
- Carrots, onions, and celery. The start of many classic soups, and adds a lot of flavor!
- Leeks. This is more of a "bonus" ingredient, as we had a few lying around in the fridge, and we just love them. Leeks make common appearances as seen in many of our recipes, like this burrata and prosciutto salad with fried leeks. Make sure they are well-cleaned. We're only going to use the white parts for this recipe. They add another subtle layer of sweet onion flavor.
- Green onions. You thought we would stop at just two different types of onions? Of course not! The green onions add more punchy onion flavor and help build layers of flavor throughout the soup.
- Jalapeños. Keep in mind that the seeds are where a lot of the spice is held, so if you want to dial back the spice, you may want to omit some or all of them.
- Bell peppers. Any color bell pepper works perfectly. We had red bell peppers on hand, and those tend to be the sweetest of all of the colors.
- Garlic. Fresh garlic is crucial in adding flavor to the soup.
- Dry seasonings. This soup is packed with flavor thanks to a well-stocked spice cabinet. You can add and omit ingredients as you see fit. We used a mixture of black pepper, garlic powder, onion powder, red pepper flakes, oregano, dried basil, smoked paprika, cayenne pepper, and bay leaves.
- Fresh herbs. Fresh thyme and rosemary add a savory depth to the soup that we just love. We also love adding cilantro and parsley near the end of cooking for lots of freshness.
- Lemon. We use both the juice and the zest to add lovely brightness, so if possible, use an organic lemon.
- Cabbage. We used green cabbage, but you can use any type of cabbage you prefer, including Napa or purple cabbage.
- Mushrooms. Use your favorite mushroom. We used a mixture of shitake and portobello mushrooms.
- Broth. Any broth works here; we used a classic vegetable broth. Mushroom broth would also be amazing if you want to keep the soup plant-based.
- Crushed tomatoes. Adds savory, sweet depth to the broth.
- Spinach. Near the end of cooking, we stir in baby spinach for extra greenery.
✨Substitutions & Variations
- Use butter. Instead of oil, you can use butter to saute the vegetables and develop lots of rich, creamy flavor in the broth.
- Swap the broth. For extra flavor or protein, you can use chicken or beef broth, or even bone broth for even more protein.
- Add a protein.
- Add tofu or edamame for a plant-based protein source.
- If you eat meat, we've anything from added smoked sausage, chicken, shrimp, and beef to this soup with great results. You really can't go wrong!
- Add cream. For a creamy variation to the soup, stir in heavy cream near the end of cooking.
- More herbs. Feel free to stir in herbs like basil
- No crushed tomatoes. If you don't have crushed tomatoes, you can use tomato sauce, or even start with a base of tomato paste.
- If using tomato paste, make sure to sauté it with some of the other aromatics so the tomato paste can deepen in flavor.
- Add more veggies! There are endless options when it comes to vegetables to add to this dish. A few ideas include: turnips, parsnips, rutabaga, eggplant, broccoli, cauliflower, pumpkin, green beans, peas, butternut squash (or other squashes like pumpkin, etc.), kale, bok choy, asparagus, corn, additional peppers, and more!
- Add a starch. In addition to vegetables, you can always add things like potatoes or rice to make this soup even more hearty and delicious!
This recipe hasn't been tested with any other substitutions or variations, so we can't guarantee any results. If you make a change, let us know how it goes in the comments below!
🔪Prep work
- It's a good idea to prep all of your ingredients ahead of time (anytime you're cooking, really), but especially in this case! There are a ton of veggies in here, so having them all prepared and ready to add in easily at various stages is definitely the way to go.
- Thinly slice your leeks, discarding the tough green tops. Place the leeks in a bowl of water and allow them to sit for about 10 minutes. Leeks have many layers, so the dirt will need to be loosened up to be removed. Rinse the leeks thoroughly to ensure there's no leftover dirt. This leek pasta recipe has detailed instructions on how to clean leeks.
- Mince the garlic, thyme, and rosemary.
- Dice the onions, jalapeños, bell peppers, and celery.
- Cut carrots into rounds.
- Slice the mushrooms.
- Cut zucchini into rounds or half moons.
- Cut the cabbage into chunks about 1 to 1.5 inches in size.
- Wash, zest, then juice the lemon.
- Chop parsley and cilantro, and cut green onions into rounds.
- Place all dry seasonings in a bowl. Place salt in its own bowl.
- Preheat a large Dutch oven over medium heat.
How To Make Spicy Veggie Soup
Sauté veggies
In a large Dutch oven or stockpot over medium heat, add olive oil and sauté the leeks, onions, carrots, celery, jalapeños, and bell peppers with a large pinch of salt. Cook until softened, about 7-10 minutes.
Add aromatics
Once the vegetables have softened, add in garlic, dried seasonings, lemon zest, fresh thyme, and rosemary. Cook, stirring often, until the garlic is fragrant, about 30 seconds.
Add more vegetables
Add in cabbage, zucchini, and mushrooms with more salt until the vegetables soften slightly, about 2-3 minutes.
Add liquids
Now, add in the vegetable broth, crushed tomatoes, and bay leaves. Bring to a boil, then reduce to a simmer and cover. Simmer for 15 -20 minutes until vegetables are softened.
Finish the soup
Once your veggies are nice and soft, remove the bay leaves and discard them. Add lemon juice, and stir in the cilantro, parsley, green onions, and fresh spinach. Stir to wilt the greens; this should only take a few minutes.
Taste, adjust seasonings, and dig in. Top with more fresh green onions, cilantro, and parsley to taste, and enjoy!
Leftover mushrooms?
Make this!
If you have leftover mushrooms from making soup, these caramelized onions and mushrooms go well with everything!
Storage
Fridge Storage
Store leftovers in an airtight container in the fridge for up to 7 days.
To reheat on the stovetop, add to a stock pot or Dutch oven and simmer gently until warmed through.
In the microwave, microwave at 50% power to avoid splattering until warmed through.
Freezing
To freeze, allow soup to cool to room temperature before transferring it to a freezer-safe container. Freeze for up to 3-6 months.
Thaw in the fridge, and reheat gently before serving again.
Leftover leeks?
Make leek butter!
While this soup does use up some odds and ends, it may also produce a few as well. Don't worry! We've got you covered! This leek butter goes great on everything from pasta to a slice of toast.
Expert Tips
- Don't burn anything! This recipe is very simple and easy going. With that said, be careful not to burn anything, or it can really ruin the soup. Stir frequently over medium or medium-low heat when sautéing, and give the pot a good stir when simmering to make sure nothing sticks.
- Use what you have. This soup is very flexible in terms of what you add, seriously! The combo of veggies we used is a guaranteed winner, but this recipe has plenty of room to play around with what you have and what you like.
- Want a thicker soup? Add less broth! You can always add more later if you like.
- Season as you go and taste! Make sure to season the soup with salt, and if making this recipe for the first time, go easy on some of the spicier ingredients (i.e. jalapenos, cayenne, or red pepper flakes!). You can always add more spice later if you like.
Make this!
Cabbage and Sausage Skillet
Again, this soup may accidentally produce some leftover veggies (like cabbage!) and this one-skillet dinner is the perfect way to put it to good use.
🍲More Cozy Soups and Stews
Soup is one of our favorite foods, and you can't go wrong with any of these.
🌟Leave a Review!
If you make this recipe, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
📖 Recipe
Spicy Vegetable Soup
Ingredients
- 3 tablespoons olive oil
- 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 diced, seeds removed if you prefer less spice
- 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
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional and to taste
- 8 cups green cabbage about 1 head, core removed, and roughly diced
- 16 ounces mushrooms thinly sliced
- 1 medium zucchini cut into half moons
- 4 cups vegetable broth
- 3 ½ cups crushed tomatoes about 28 ounces or 1 large can
- 3 whole bay leaves
- 2 cups baby spinach about 8 ounces
- 2 cups fresh cilantro about 1 bunch, chopped and divided
- 2 cups fresh parsley about 1 bunch, chopped and divided
- ½ cup green onions about 5, sliced into rounds and divided
- ¼ cup lemon juice juice of 2 lemons
Instructions
- In a large Dutch Oven or stock pot over medium heat, add your olive oil and then sauté your leeks, onions, carrots, celery, jalapeños, and bell peppers with a good pinch of salt until softened. This should take around 7-10 minutes.3 tablespoons olive oil, 1 medium leek, 1 medium yellow onion, 2 stalks celery, 1 large carrot, 1 medium bell pepper, 2 whole jalapeños, diced, 1 tablespoon kosher salt
- Once vegetables are softened, add in garlic, lemon zest, fresh rosemary, fresh thyme, and dried seasonings and cook until garlic is fragrant, stirring often, about 30 seconds to 1 minute.1 teaspoon red pepper flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon smoked paprika, 1 teaspoon dried basil, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 10 cloves garlic, 2 tablespoons lemon zest
- Add in cabbage, zucchini, and mushrooms with a big pinch of salt until the vegetables soften slightly, about 2-3 minutes.8 cups green cabbage, 1 medium zucchini, 16 ounces mushrooms
- Now, add in your vegetable broth, crushed tomatoes, and bay leaves. Bring to a boil, then reduce to a simmer and cover for 15-20 minutes, until vegetables are cooked to your liking.4 cups vegetable broth, 3 ½ cups crushed tomatoes, 3 whole bay leaves
- Once your veggies are nice and soft, remove bay leaves and discard them. Stir in some cilantro, parsley, green onions, and fresh spinach to wilt. This should only take a few minutes. Add in lemon juice. Taste, adjust seasonings and dig in, and top with more fresh green onions, cilantro, and parsley to taste. Serve and enjoy!2 cups baby spinach, 2 cups fresh cilantro, 2 cups fresh parsley, ½ cup green onions, ¼ cup lemon juice
- Store in the fridge in an airtight container for up to 7 days. Freeze for up to 3 months.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- All seasonings are to taste. Add slowly and to suit your preference. This soup is seasoned to be quite spicy (which is generally our personal preference) so please keep this in mind!
- All vegetables are interchangeable to suit your personal preference. Add more of what you like and less of what you don't like.
Leah says
I'm really excited to make this soup and got all the ingredients. I will pair it with keto bread. Can I use dried rosemary and thyme? I couldn't get myself to buy the bunch since I don't use them often!
Briana says
Hi Leah, so glad to hear you're looking forward to making it! Yes, you can use dried! Just use about 1/3 of the amount, because dried herbs have a stronger flavor. Can't wait to hear what you think! 🙂
Nic says
This soup!!!!!!! Absolutely DELICIOUS and FULL of FLAVOR!!! I will DEFINITELY be making this again VERY SOON!!!! Thanks so much for sharing this FANTASTIC RECIPE!!! 😋😋😋😋
Briana says
You totally made our day, Nic! We're so thrilled that you enjoy it so much! It's absolutely a favorite in our household! 🙂