Go Back
–+ servings
Healthy Vegetable Soup

Deliciously Easy Healthy Vegetable Soup for Cozy Nights

This Healthy Vegetable Soup is a comforting, customizable dish perfect for busy weeknights. Ready in under an hour, it's packed with nutritious ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Base
  • 2 medium Carrots Adds natural sweetness and color; substitute with parsnips for an autumnal twist.
  • 2 stalks Celery Provides aromatic depth and crunch; feel free to swap in bell pepper for a sweeter flavor.
  • 1 medium Onion The flavor foundation; shallots can deliver a milder sweetness if preferred.
  • 3 cloves Garlic Elevates the overall taste; always opt for fresh garlic over powdered for the best outcome.
For the Broth
  • 6 cups Vegetable Broth The essential liquid that gives the soup its soul; for non-vegetarians, chicken broth works wonderfully.
For Added Texture
  • 1 medium Zucchini Contributes a tender texture; yellow squash is a great substitute if needed.
  • 2 medium Potatoes Ensures heartiness; sweet potatoes offer a subtly sweet alternative.
  • 2 cups Leafy Greens (e.g., Spinach) Boosts nutrition and color; kale or Swiss chard can easily take their place.
For Finishing Touches
  • 1 tablespoon Lemon Juice A splash brightens up the whole dish; if you're out of lemons, vinegar will add the necessary acidity.
  • 1 tablespoon Fresh Herbs (e.g., Parsley, Basil) A burst of freshness; dried herbs can substitute, just remember they'll be less intense.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add 1 diced onion and 3 minced garlic cloves, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.
  2. Next, introduce 2 diced carrots and 2 chopped celery stalks to the pot. Stir them in and cook for another 5 minutes to soften the vegetables.
  3. Now, toss in 2 diced potatoes and 1 chopped zucchini to the pot. Continue sautéing for about 5 minutes until the zucchini becomes vibrant and the potatoes show a hint of softness.
  4. Add 6 cups of vegetable broth to the pot and bring it to a gentle boil over high heat, scraping any fond from the bottom for extra flavor. Once boiling, reduce the heat to low and simmer for 5 minutes.
  5. Stir in 2 cups of your favorite leafy greens, along with the juice of 1 lemon, salt, and pepper to taste. Allow to simmer for an additional 10-15 minutes until all vegetables are tender.
  6. Once tender, taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if desired. Serve hot, garnished with fresh herbs.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 20gProtein: 4gFat: 3gSodium: 250mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 150IUVitamin C: 30mgCalcium: 5mgIron: 10mg

Notes

This healthy soup can be stored for up to 5 days in the fridge or frozen for up to 3 months. Reheat gently on the stovetop or microwave.

Tried this recipe?

Let us know how it was!