Summer Vegetable Soup Recipe

Recipe Category: Vegan

Summer Vegetable Soup Recipe


Makes 4 to 6 servings

  • 2 tablespoons olive oil
  • 2 medium leeks, white parts plus an inch of green, well rinsed and chopped
  • 2 medium carrots, cut into 1/2-inch dice
  • 2 garlic cloves, minced
  • 3 small new potatoes, unpeeled and cut into 1/2-inch slices
  • 1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
  • 1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch slices
  • 2 fresh ripe tomatoes, diced, or 1 (14.5-ounce) can diced tomatoes, drained
  • 1 1/2 cups fresh corn kernels
  • salt and freshly ground black pepper
  • 6 cups light vegetable broth or water
  • 2 cups chopped fresh spinach
  • 1/4 cup fresh basil leaves, chopped


  1. In a large soup pot, heat the oil over medium heat
  2. Add the leeks, carrots and garlic
  3. Cover and cook until softened, about 5 minutes
  4. Add the potatoes, zucchini, yellow squash, tomatoes, corn and salt and pepper to taste
  5. Cook 5 minutes longer, then stir in the broth
  6. Bring to a boil, reduce heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes
  7. Stir in the spinach and the basil, then ladle into soup bowls and serve

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