Description

Vegetable soup is the ultimate comfort dish, brimming with vibrant colors and rich flavors that warm you from the inside out. Perfect for chilly evenings or lazy weekends, this nourishing one-pot wonder is packed with fresh vegetables and aromatic herbs. Whether enjoyed on its own or paired with crusty bread, it’s a delightful way to boost your health while satisfying your taste buds.

Ingredients

Scale

2 medium carrots, chopped
2 stalks celery, chopped
1 medium onion, diced
2 cloves garlic, minced
1 medium zucchini, chopped
4 cups low-sodium vegetable broth
1 can (14.5 oz) diced tomatoes
2 cups fresh spinach or kale
1 tsp dried thyme (or fresh)
Salt and pepper to taste
2 tbsp olive oil

Instructions

Prep the vegetables: Wash and chop carrots, celery, zucchini, onion, and garlic into bite-sized pieces.
Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onions and garlic; sauté until translucent (about 3-4 minutes).
Add veggies & broth: Stir in carrots and celery; sauté for another 5 minutes. Pour in vegetable broth and diced tomatoes; combine well.
Season: Add thyme, salt, and pepper; bring to a boil then reduce heat to simmer for about 20 minutes until veggies are tender.
Final touches: Stir in chopped zucchini and spinach or kale during the last 5 minutes of cooking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 150
Sugar: 4g
Sodium: 300mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg

Keywords: Feel free to personalize the recipe by swapping in seasonal vegetables or adding your favorite herbs like basil or parsley. For a spicy kick, add a dash of hot sauce. Store leftovers in an airtight container in the fridge for up to five days.