Rustic Vegetable Soup with Gremolata

Loaded with so much nutritious chunky garden goodness, this rustic vegetable soup recipe is nearly impossible for any healthy foodie to pass up. But the colorful mix and surprising extra flavor boost will make even vegetable-haters take notice.

This recipe was shared with us by Aunt Nellie’s Beets, so naturally, it includes beets! But to compliment that unique rustic vegetable soup addition, it’s topped with a gremolata that includes fresh dill. Gremolata is a fabulous, naturally dairy-free condiment that traditionally consists of just garlic, parsley and lemon zest. It brightens flavors and adds even more antioxidant-punch to this healthy rustic vegetable soup.

Special Diet Notes: Rustic Vegetable Soup with Gremolata

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, top food allergy-friendly, and even paleo! Just be sure to choose the broth and seasoned salt (if using) for this rustic vegetable soup that best fits your dietary needs. And if pickled beets don’t work for you, simply use roasted!

Aunt Nellie's

Rustic Vegetable Soup with Gremolata

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories:

Ingredients Method

Ingredients

  

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Rustic Vegetable Soup

• 1 16- ounce jar pickled beets well drained and coarsely chopped
• 2 tablespoons olive oil
• 2 medium onions coarsely chopped
• 2 medium carrots coarsely chopped
• 1 medium sweet potato peeled and chopped into 1-inch pieces
• 2 large cloves garlic minced
• 2 zucchini about 5 ounces each, coarsely chopped
• 28 ounces about 3 1/2 cups vegetable broth
• 1 teaspoon seasoned salt optional
• 1 15.5- ounce can chickpeas drained and rinsed
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh dill

Gremolata

• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh dill
• 2 cloves garlic minced
• 1 teaspoon grated lemon peel

Method

 

1. In large saucepan, heat oil over medium heat. Add onions and saute about 5 minutes or until softened. Add carrots, sweet potato and garlic. Saute 3-5 minutes or until vegetables begin to soften, stirring occasionally.
2. Add zucchini, broth and seasoned salt, if desired. Bring to a boil. Reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender.
3. Add chickpeas and heat for 1 to 2 minutes. Season to taste with salt and pepper, as desired. Stir in parsley and dill. Stir in beets. Serve immediately topped with gremolata, if desired.
4. To make gremolata, combine all ingredients.

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