Vegetable Soup
150kcal
Ingredients
For the Base
- 2 tablespoons Olive oil a heart-healthy fat that enhances the flavors of the vegetables
- 1 medium Onion rich in flavor, adds sweetness when sautéed
- 2 cloves Garlic a must-have for that aromatic punch; feel free to add more for a bolder taste
For the Vegetables
- 2 medium Carrots provides natural sweetness and a beautiful orange color; you can substitute with sweet potatoes if preferred
- 2 stalks Celery adds a crunchy texture and depth; it's a classic base for soups
- 1 medium Bell pepper any color works, bringing a fresh crispness to the soup
- 1 medium Zucchini softens nicely and absorbs the flavors, making it a great addition
- 1 cup Green beans adds a pop of color and a distinct taste; try using snap peas for a different twist
For the Broth
- 1 can Diced tomatoes offers a tangy brightness; choose fire-roasted for a smokier flavor
- 4 cups Vegetable broth use chicken broth if you prefer; it adds an extra layer of richness
- 1 teaspoon Dried thyme brings an aromatic essence that defines the soup
- 1 teaspoon Dried basil brings an aromatic essence that defines the soup
- to taste Salt essential for seasoning; adjust according to your taste
- to taste Pepper essential for seasoning; adjust according to your taste
For the Finishing Touches
- 2 cups Fresh spinach adds a nutritious boost and vibrant color; both wilt beautifully in the soup
- 1/4 cup Fresh parsley optional, but it makes a lovely garnish and adds a fresh flavor pop
Method
How to Make Vegetable Soup
- In a large pot, heat the olive oil over medium heat. This allows the flavors to develop beautifully as you sauté the veggies.
- Add the chopped onion and minced garlic, sautéing for about 2–3 minutes until the onion is translucent.
- Stir in the sliced carrots and celery, cooking for another 5 minutes.
- Put in the chopped bell pepper and diced zucchini, cooking for an additional 3–4 minutes.
- Add the diced tomatoes (with juice), vegetable broth, green beans, dried thyme, dried basil, salt, and pepper. Stir to combine all the ingredients.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 15–20 minutes, or until the vegetables are tender.
- Add the fresh spinach (or kale) to the soup and cook for an additional 2–3 minutes until wilted.
- Serve hot, garnished with fresh parsley if desired.
Nutrition
Serving1bowlCalories150kcalCarbohydrates24gProtein5gFat4gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat2gSodium400mgPotassium600mgFiber5gSugar4gVitamin A2500IUVitamin C35mgCalcium100mgIron2mg