Vegetable Soup Recipe
150kcal
Ingredients
For the Soup Base
- 2 tablespoons Olive oil adds richness and helps sauté the vegetables for maximum flavor.
- 1 medium Onion a foundational flavor that creates depth in the dish.
- 2 cloves Garlic brings an aromatic quality that enhances the overall taste.
For the Vegetables
- 3 medium Carrots offer natural sweetness and a lovely crunch to each bite.
- 2 stalks Celery contributes a fresh, savory note that balances the flavors.
- 1 medium Bell pepper adds color and a mild, juicy flavor that complements the soup.
- 1 medium Zucchini brings a tender texture and absorbs the flavors of the broth.
- 1 cup Green beans provide a nice snap and vibrant green color.
- 1 can Diced tomatoes introduces acidity and richness to the soup.
For the Herbs and Seasoning
- 4 cups Vegetable broth forms the warm, hearty base of the soup.
- 1 teaspoon Dried thyme adds earthy notes that pair beautifully with vegetables.
- 1 teaspoon Dried basil infuses the soup with a hint of sweetness and aroma.
- to taste Salt essential for seasoning.
- to taste Pepper essential for seasoning.
For the Greens
- 2 cups Spinach or kale adds nutrients and color just before serving.
Optional Toppings
- to taste Fresh herbs for garnish.
- to taste Grated Parmesan cheese adds extra richness.
- to taste Croutons for crunch and texture.
Method
How to Make Vegetable Soup
- In a large pot, warm 2 tablespoons of olive oil over medium heat.
- Add 1 chopped onion and sauté for about 5 minutes until softened. Stir in 2 minced garlic cloves and cook for an additional 1–2 minutes until fragrant.
- Stir in 3 sliced carrots and 2 sliced celery stalks. Cook for about 5 minutes.
- Add 1 diced bell pepper, 1 diced zucchini, and 1 cup of green beans. Stir to combine and cook for another 5 minutes.
- Pour in 1 can of diced tomatoes and 4 cups of vegetable broth. Stir in 1 teaspoon of dried thyme, 1 teaspoon of dried basil, and season with salt and pepper.
- Increase heat to bring the soup to a boil, then reduce heat and let it simmer for about 15–20 minutes.
- Stir in 2 cups of chopped spinach or kale and cook for an additional 2–3 minutes until wilted.
- Taste your soup and adjust the seasoning as needed.
- Ladle the soup into bowls and garnish with fresh herbs, grated Parmesan cheese, or croutons.
Nutrition
Serving1bowlCalories150kcalCarbohydrates22gProtein5gFat5gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gSodium400mgPotassium600mgFiber6gSugar5gVitamin A4000IUVitamin C30mgCalcium80mgIron2mg