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–+ servings
Mystical Witch Soup

Mystical Witch Soup: Cozy Vegan Magic in Every Bowl

Mystical Witch Soup is a delightful vegan concoction brimming with fresh vegetables and aromatic herbs, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 1 medium Onion Yellow or white onion works well
  • 3 cloves Garlic Fresh minced garlic is ideal
  • 2 medium Carrots Can be substituted with parsnips
  • 2 stalks Celery Could be replaced with zucchini
  • 1 cup Mushrooms Substitute with tofu for a different effect
For the Seasoning
  • 1 teaspoon Dried Thyme Fresh can be used but adjust the amount to taste
  • 1 teaspoon Dried Basil Italian seasoning can be used as a mix
  • 1 teaspoon Dried Oregano Ensure it’s fresh for maximum flavor
  • 1 teaspoon Smoked Paprika Omit if sensitive to spice
  • 1/4 teaspoon Cayenne Pepper Optional, adjust according to spice tolerance
For the Soup
  • 1 can Crushed Tomatoes Diced tomatoes can be a substitute
  • 4 cups Vegetable Broth Homemade adds more depth
  • 2 cups Kale Can be replaced with spinach
  • 1 can Chickpeas Could use cooked lentils as an alternative
  • 1 cup Cooked Pasta Optional, gluten-free pasta for a gluten-free version
For the Finish
  • to taste Salt
  • to taste Pepper
  • 1/4 cup Fresh Parsley For garnish, cilantro can substitute

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
  2. Stir in minced garlic and cook for an additional minute.
  3. Add diced carrots, chopped celery, and sliced mushrooms. Sauté for 5-6 minutes until softened.
  4. Sprinkle in dried thyme, basil, oregano, and smoked paprika. Cook for 1-2 minutes.
  5. Pour in crushed tomatoes and vegetable broth. Bring to a boil, then simmer uncovered for 20 minutes.
  6. Stir in chopped kale and drained chickpeas. Simmer for another 10 minutes.
  7. If adding cooked pasta, fold it in and cook for an additional 2 minutes.
  8. Taste and adjust salt and pepper as needed.
  9. Ladle into bowls and garnish with fresh parsley.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Customize vegetables based on your preferences or what's in season.

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