Fresh and Nutritious Vegetable Soup Recipe

There’s nothing quite like a bowl of freshly made vegetable soup,warm, nourishing, and brimming with garden-fresh goodness. This wholesome recipe blends the vibrant flavors of seasonal vegetables, delicate herbs, and a light broth to create a comforting dish that feels both indulgent and healthy. Perfect for any time of year, this soup embodies simplicity, balance, and freshness—hallmarks of true culinary craftsmanship.

Ingredients List

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 medium potato, cubed
• 1 zucchini, sliced
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (fresh or canned)
• 4 cups vegetable broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• Fresh parsley or coriander leaves for garnish
• Lemon wedges (optional, for serving)

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another 30 seconds, releasing its aroma.

Step 2: Add the Root Vegetables

Add carrots, celery, and potatoes to the pot. Cook for 5–7 minutes, stirring occasionally until the vegetables begin to soften slightly.

Step 3: Incorporate the Remaining Vegetables

Add zucchini, green beans, corn, and diced tomatoes. Mix well to ensure all vegetables are evenly coated with the aromatics and seasonings.

Step 4: Pour in the Broth and Simmer

Add the vegetable broth, salt, pepper, thyme, and basil. Stir to combine. Bring the mixture to a boil, then reduce heat and let it simmer for 20–25 minutes, or until all vegetables are tender and flavors are well blended.

Step 5: Final Touch and Serve

Taste and adjust seasoning if needed. Garnish with freshly chopped parsley or coriander leaves. Serve hot with a squeeze of lemon juice for an extra layer of brightness.

Cook Time

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Servings

Serves 4 generous portions

Nutritional Information (approx. per serving)

• Calories: 140 kcal
• Protein: 4 g
• Carbohydrates: 24 g
• Fat: 4 g
• Fiber: 6 g
• Sodium: 400 mg

Storage Instructions

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 2 months. Reheat gently on the stove over medium heat to preserve the texture and flavor of the vegetables.

Suggestions

• Add a handful of cooked lentils or chickpeas for extra protein and heartiness.
• For a richer flavor, sprinkle grated Parmesan or nutritional yeast before serving.
• Serve with crusty bread or a light salad for a complete, balanced meal.
• Experiment with seasonal vegetables,such as pumpkin in autumn or asparagus in spring,to keep the recipe fresh year-round.

Seasonal Relevance

Vegetable soup is beautifully versatile,ideal for any season. In winter, it offers warmth and comfort; in summer, it can be enjoyed lighter, with garden-fresh produce. The adaptable nature of this recipe allows you to embrace what’s in season while maintaining the soup’s signature freshness and nutritional value.

Conclusion

A bowl of fresh vegetable soup is more than just a meal,it’s nourishment for the body and comfort for the soul. With this carefully balanced recipe, you’ll experience the true essence of home-cooked goodness: clean, flavorful, and satisfying. Perfect for busy weeknights or elegant dinners, it’s a timeless dish that celebrates the beauty of fresh, natural ingredients.