This clear vegetable soup, with carrots, potatoes, celery and leek and no chicken, is ready in under an hour. In Israel it marks the calendar more than the weather: the holidays are over, and a simple pot of soup is the way back to an ordinary weekday menu.

A clear soup with no chicken base

This soup rests entirely on vegetables, with no chicken or meat stock, so it works for a vegan meal too. The flavor comes from the vegetables themselves and from enough cooking time to let them release it into the water, not from heavy spicing that covers up the vegetables.

Cutting the vegetables to a similar size matters so they all cook at the same pace. A vegetable cut too large stays firm while the rest is already soft, and a soup with uneven texture feels less successful even when the flavor is fine.

A soup that's better the next day

The onion and leek cook in olive oil for about five minutes before the other vegetables go in, until they soften and turn sweet. That short step gives the soup a deeper base than dropping everything straight into water, and the flavor keeps building overnight in the fridge.

Serve it as a light dinner on its own, or as a starter before something heartier, especially after a week of rich holiday meals.

Simple Vegetable Soup for Early Fall

A clear, vegan vegetable soup with carrots, potatoes, leek, and celery, no chicken.

Simple Vegetable Soup for Early Fall
Servings: 6 servingsPrep time: 15 minCook time: 40 minTotal time: 55 min

Ingredients

  • 2 carrots (peeled and cubed)
  • 2 potatoes (peeled and cubed)
  • 1 onion (chopped)
  • 2 celery stalks (sliced)
  • 1 leek (sliced into rings and well rinsed)
  • 2 tbsp olive oil
  • 6.3 cups / 1.5 l water
  • 1.5 tsp salt
  • 0.25 tsp ground black pepper
  • 2 tbsp chopped parsley (for serving)

Instructions

  1. Heat the olive oil in a large pot and sauté the onion and leek about 5 minutes until softened.

  2. Add the carrots, celery, and potatoes and stir for a minute.

  3. Pour in the water, add salt and pepper, and bring to a boil.

  4. Lower the heat to medium and simmer covered about 30 minutes, until all the vegetables are tender.

  5. Taste and adjust seasoning before serving.

  6. Serve hot, sprinkled with fresh chopped parsley.

Frequently Asked Questions

Can I add chicken to the soup?
You can, but then it's no longer vegan. Without chicken it suits every guest at the table.

Can I freeze the soup?
Yes, up to three months in a sealed container, thawed and reheated gently over low heat.

What other vegetables can I add?
Cabbage, zucchini, or green beans all work well in the same soup, without changing the method.