Introduction: This Healthy Vegetable Soup is a nutritious and hearty meal packed with a variety of fresh vegetables. It’s perfect for those looking for a light yet filling option, and it’s easily customizable based on your preferences or what’s in season. This soup is a great way to get a good serving of veggies while enjoying a flavorful, warm dish. Whether you are vegan, gluten-free, or just looking for a wholesome dish, this vegetable soup is a great option for everyone.
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
1 medium zucchini, chopped
1 medium potato, peeled and diced (optional)
1 cup green beans, cut into bite-sized pieces
1 cup corn kernels (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth (or water)
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1 bay leaf (optional)
Fresh parsley or basil for garnish (optional)
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and garlic to the pot and sauté for 3-4 minutes, until the onion becomes translucent and the garlic fragrant.
Add the carrots, celery, zucchini, and potatoes (if using) to the pot and cook for another 5 minutes, stirring occasionally.
Add the green beans, corn, diced tomatoes (with juice), vegetable broth, oregano, thyme, salt, and pepper. Stir everything together.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for about 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
Remove the bay leaf (if used) and taste for seasoning. Adjust salt and pepper if necessary.
Serve the soup hot, garnished with fresh parsley or basil if desired.
Description:
This Healthy Vegetable Soup is packed with vitamins, fiber, and antioxidants from a variety of fresh vegetables. The light broth allows the flavors of the vegetables to shine, making it a refreshing yet comforting dish. It’s the perfect meal to enjoy during the colder months, but it’s versatile enough to enjoy year-round. The soup is naturally low in calories, high in nutrients, and full of flavor. You can also customize it by adding your favorite vegetables or seasonings.
Tips:
Add protein: To make the soup heartier, add a protein source such as cooked quinoa, lentils, or beans.
Spicy kick: If you like a bit of heat, add a pinch of red pepper flakes or a chopped jalapeño pepper.
More flavor: Enhance the flavor with a squeeze of fresh lemon juice or a sprinkle of nutritional yeast to add a cheesy taste without the dairy.
Make ahead: This soup can be made in advance and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Blending option: For a creamier version, blend part of the soup with an immersion blender to create a thicker consistency.
Variations:
Protein-packed variation: Add chickpeas, white beans, or any other protein of choice to make it even more filling.
Root vegetable variation: Swap out the potatoes for sweet potatoes or add parsnips for a different flavor profile.
Leafy greens variation: For added greens, stir in spinach, kale, or Swiss chard toward the end of cooking.
Spicy variation: Add a bit of chili powder or smoked paprika to kick up the heat and give the soup a smoky flavor.
Corrections:
If you prefer a thicker soup, you can blend part of the soup, but ensure that there’s still enough broth to keep it light and drinkable.
If you’re making the soup for kids or those who don’t like chunky vegetables, you can blend the entire soup until smooth for a more uniform texture.
Enjoy:
Serve this Healthy Vegetable Soup with a side of whole-grain bread or a fresh salad for a balanced and nourishing meal. Whether you’re having it as a light lunch or dinner, this soup will leave you feeling warm and satisfied! Enjoy!