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Vegetable Garden Soup

Article by:

Chef Larcher |

1 min read

Vegetable Garden Soup

Serves: 6



Olive oil 

1 leek, minced

1 cup diced carrot

2 cups diced butternut squash

1 cup sliced celery

2 ½ cups chopped green cabbage

1 ½ cups chopped potatoes

¼ teaspoon fresh minced sage

½ teaspoon fresh minced rosemary

2 cloves garlic, chopped

6 cups vegan chicken broth

2 teaspoons kosher salt

2 tablespoons capers (optional)





  1. Make the soup: In a large pot, add enough olive oil to sauté. Heat oil over medium heat and add all vegetables except potatoes. Sauté for five minutes. 
  2. Add the herbs, garlic, potatoes and chicken broth. Cook with the lid on for 30 minutes. 
  3. After 30 minutes, add the salt and capers (if using). Cover again and cook for ten more minutes. 



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