Vibrant Mystical Witch Soup for Cozy, Nutritious Comfort

This Mystical Witch Soup is a vegan, gluten-free delight that transforms simple ingredients into a warm, nourishing meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soups

Cuisine: Gluten-Free, Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil or avocado oil
1 cup Onion chopped; shallots can be used
3 cloves Garlic minced; garlic powder can substitute

For the Vegetables

2 medium Carrots diced; parsnips can be used
2 stalks Celery chopped; leeks can be substituted
8 ounces Mushrooms sliced; zucchini or bell peppers can replace

For Flavoring

1 teaspoon Dried Thyme or Italian seasoning
1 teaspoon Dried Basil omit if unavailable or use fresh
1 teaspoon Dried Oregano or marjoram as an alternative
1 teaspoon Smoked Paprika or regular paprika
to taste Cayenne Pepper optional for heat

For the Soup

28 ounces Crushed Tomatoes or diced/fresh tomatoes
4 cups Vegetable Broth water can replace in a pinch
2 cups Kale chopped; spinach is a good alternative
1 can Chickpeas drained and rinsed; other beans or lentils can work

For Additional Heartiness

1-2 cups Cooked Pasta optional, gluten-free options available

For Seasoning and Garnish

to taste Salt
to taste Pepper
1/4 cup Fresh Parsley chopped; cilantro can be used

Equipment

Large Pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add 1 chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in 3 minced garlic cloves and continue cooking for an additional minute.
Toss in 2 diced carrots, 2 stalks of chopped celery, and 8 ounces of sliced mushrooms into the pot. Sauté for 5-6 minutes until the vegetables soften.
Sprinkle in 1 teaspoon each of dried thyme, dried basil, and dried oregano, along with 1 teaspoon of smoked paprika and a pinch of cayenne pepper if desired. Cook for 1-2 minutes.
Pour in a 28-ounce can of crushed tomatoes and 4 cups of vegetable broth. Stir well and bring to a gentle boil. Reduce to a simmer and cook uncovered for 20 minutes.
Stir in 2 cups of chopped kale and 1 can of drained and rinsed chickpeas. Continue to simmer for another 10 minutes.
If adding cooked pasta, fold in 1 to 2 cups and heat through for an additional 2 minutes.
Taste your soup and season it with salt and pepper as needed.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 180IUVitamin C: 60mgCalcium: 8mgIron: 15mg

Notes

For richer taste, let the soup sit overnight in the fridge before serving. Freeze leftovers for up to 3 months.

Tried this recipe?

Let us know how it was!