A light, comforting vegetable soup made with potatoes, zucchini, carrots, onion, and fresh herbs. It’s simple, nourishing, budget-friendly, and perfect for a cozy lunch or light dinner.

Servings: 6
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes

 Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely diced
• 2 medium carrots, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 medium zucchini, diced
• 2 cloves garlic, minced
• 6 cups vegetable broth or low-sodium chicken broth
• 1 cup chopped tomatoes, fresh or canned
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp paprika
• ¾ tsp salt, or to taste
• ¼ tsp black pepper
• ½ cup chopped fresh parsley
• 1 tbsp fresh lemon juice, optional

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 Instructions

1. Sauté the aromatics

Heat olive oil in a large pot over medium heat.

Add the diced onion and carrots. Cook for 4–5 minutes, stirring occasionally, until the onion softens.

Add the garlic and cook for another 30 seconds.

2. Add the potatoes

Add the diced potatoes, paprika, thyme, oregano, salt, and black pepper.

Stir well so the vegetables become coated with the seasonings.

3. Add the broth

Pour in the vegetable or chicken broth.

Add the chopped tomatoes and bring the soup to a gentle boil.

4. Simmer

Reduce the heat to low, cover partially, and simmer for 15–18 minutes, or until the potatoes and carrots are almost tender.

5. Add the zucchini

Stir in the diced zucchini.

Continue simmering for another 7–10 minutes, just until the zucchini is tender but not mushy.

6. Finish the soup

Turn off the heat.

Stir in the fresh parsley and lemon juice if using.

Taste and adjust the salt and pepper.

Serve hot with extra fresh parsley sprinkled over the top. 🥣🌿

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 Tips for the Best Vegetable Soup

• Cut vegetables evenly so they cook at the same rate.
• Add zucchini toward the end so it keeps some texture.
• For richer flavor, sauté the vegetables before adding the broth.
• Use low-sodium broth so you can control the salt yourself.
• A squeeze of fresh lemon at the end brightens the entire soup.
• For a thicker soup, mash a few pieces of potato against the side of the pot and stir them back in.

Optional additions

You can also add:

• Celery
• Green beans
• Peas
• Spinach
• Corn
• Bell peppers
• Cabbage
• White beans
• Cooked shredded chicken

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 Nut & Allergy Information

Nuts

No nuts are required in this recipe.

Naturally gluten-free

The basic recipe is gluten-free when using a certified gluten-free broth.

Dairy-free

Yes, the recipe is naturally dairy-free.

Egg-free

Yes.

Nut-free

Yes. For a severe nut allergy, check the broth and packaged ingredients for cross-contact warnings.

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 Q&A

Can I make this soup without potatoes?

Yes. Replace the potatoes with cauliflower, extra zucchini, green beans, or beans.

Can I use frozen vegetables?

Absolutely. Add frozen vegetables toward the later part of cooking so they don’t become overcooked.

Can I blend the soup?

Yes. Blend all or part of the soup with an immersion blender for a creamy texture without adding cream.

Can I add chicken?

Yes. Add about 1½–2 cups cooked shredded chicken for a more filling soup.

Can I add beans?

Yes. Cannellini beans, chickpeas, or kidney beans work very well.

How long does it last?

Store cooled soup in an airtight container in the refrigerator for 3–4 days.

Can I freeze it?

Yes. Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Why did my zucchini become mushy?

Zucchini cooks quickly. Adding it during the final 7–10 minutes helps it stay tender without falling apart.

Can I make it without oil?

Yes. Sauté the onion and carrots in a splash of broth instead.

What can I serve with it?

It’s delicious with a simple salad, grilled chicken, roasted vegetables, or a slice of your favorite bread.