Store the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months. Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
If you don’t consume oil, use some water or vegetable stock instead.
Customize this vegan vegetable soup recipe with any veggies, spices, or herbs you have on hand.
I recommend you use fresh garlic, although garlic powder would also work well, as well as onion powder.
You don’t need to peel the potatoes or the carrots.
I usually use frozen corn kernels, but canned corn is also a good option.
You can either use fresh or frozen green beans, as well as canned or frozen peas.
You could omit Italian seasoning or add a different kind of herb, although it gives the soup a delicious flavor.