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!
- 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 3½ 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
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh dill
- 2 cloves garlic, minced
- 1 teaspoon grated lemon peel
- 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.
- 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.
- 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.
- To make gremolata, combine all ingredients.
13 Comments
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I love the use of real pickled beets and not fresh hear! Haha! Great little easy addition!
I love the idea of using gremolata to add great flavor to vegetable soup. Sometimes vegetable soup is a little bland, so gremolata is just what it needs. Can’t wait to make this.
Adding a gremolata makes all the difference in the world!
Alisa,
I make soup often, but I fail and finishing it off with a good garnish. This gremolata is a wonderful idea, and the whole soup a terrific way to use a lot of vegetables.
Thanks!
the flavors in this are incredible – I love the idea of adding pickled beets to the soup – pinning to try soon, thank you!
Gorgeous photos. And I too was struck by the idea of adding beets. Good idea.
Love this! I’m sure the gremolata takes the flavor to a whole new level.
This looks absolutely beautiful. If I wasn’t swooning because of the veg, I was swooning because of the fresh dill. What a perfect bowl of winter loveliness!
We’re dill-lovers here, too Kate!
Wow, I am amazed that there are pickled beets in this soup- What a great taste sensation happening! Pinning!
I love that you use pickled beets in this. We just don’t eat enough beets. I love them! And I do love a good gremolata, especially one with dill.