Introduction
Healthy Vegetable Soup is a comforting, nutrient-packed dish perfect for any time of the year.
Loaded with fresh vegetables, herbs, and spices, it’s a hearty option for lunch or dinner that keeps you full and energized.
Plus, it’s super easy to customize based on what you have on hand.
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 cup green beans, trimmed and chopped
1 potato, diced
1 can (14.5 oz) diced tomatoes
6 cups low-sodium vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
1 cup spinach or kale (optional)
Fresh parsley for garnish (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and garlic. Sauté for 2–3 minutes until fragrant.
Stir in carrots, celery, and potato. Cook for about 5 minutes.
Add zucchini, green beans, and tomatoes (with juice). Mix well.
Pour in vegetable broth and add thyme and basil.
Stir and bring to a boil.
Reduce heat to a simmer. Cover and cook for 25–30 minutes, or until vegetables are tender.
Add spinach or kale in the last 5 minutes of cooking if using.
Season with salt and pepper to taste.
Garnish with fresh parsley and serve hot.
Description
This soup is not only low in calories but rich in fiber, vitamins, and antioxidants. It’s perfect for detoxing, boosting your immune system, or just warming up on a chilly day.
It’s vegan, gluten-free, and incredibly satisfying.
Tips
Chop all vegetables to a uniform size for even cooking.
For a thicker soup, blend a portion and stir it back in.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Add lemon juice or a dash of vinegar at the end for extra brightness.
Variations
Add Protein: Toss in cooked lentils, chickpeas, or tofu.
Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño.
Creamy Version: Stir in a splash of coconut milk or cashew cream.
Grain Boost: Add cooked quinoa, brown rice, or barley for more substance.
Correction
If your soup is too salty, add a peeled potato to the pot for 10 minutes and then remove it—it will absorb some of the salt. If it’s too thick, add more broth or water. If it’s too bland, try boosting with extra herbs or a squeeze of lemon juice.
Enjoy
Ladle the soup into bowls, serve with a slice of crusty whole grain bread, and enjoy a warm, nourishing meal that your body will thank you for!
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