Healthy Homemade Veggie Soup Recipe

BySoha

A warm bowl of vegetable soup is the ultimate comfort food,nourishing, light, and brimming with fresh flavors. This recipe transforms everyday vegetables into a rich, flavorful broth that feels both wholesome and indulgent. Crafted with chef-level technique, it balances aroma, texture, and nutrition for a soup that comforts the soul and energizes the body.

Ingredients List

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup green beans, trimmed and chopped
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (400g) diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups fresh spinach or kale, chopped
  • Juice of ½ lemon
  • Fresh parsley for garnish

Step-by-Step Instructions

veggie soup
1. Sauté aromatics

Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant and translucent.

2. Add root vegetables

Stir in carrots and celery, sautéing for 4–5 minutes to release natural sweetness.

3. Build the soup base

Add zucchini, bell pepper, green beans, corn, and diced tomatoes. Cook for 3–4 minutes, stirring occasionally.

4. Add broth and seasonings

Pour in vegetable broth, then add thyme, basil, oregano, salt, and pepper. Bring to a gentle boil.

5. Simmer for depth of flavor

Reduce heat and simmer uncovered for 20–25 minutes, allowing the vegetables to soften and flavors to meld.

6. Finish with greens

Stir in spinach or kale and cook for 2–3 minutes until wilted. Add lemon juice for brightness.

7. Serve

Ladle into bowls and garnish with fresh parsley. Enjoy hot for maximum flavor and comfort.

Cook Time

Total: 35–40 minutes
(10 minutes prep, 25–30 minutes cooking)

Servings

Serves 4–6

Nutritional Information (approx. per serving)

  • Calories: ~150
  • Protein: 5g
  • Fat: 5g
  • Carbohydrates: 22g
  • Fiber: 6g

Storage Instructions

Refrigerate in an airtight container for up to 4 days.
For longer storage, freeze in portions for up to 2 months. Reheat gently on the stovetop to preserve texture and flavor.

Suggestions

  • Add cooked quinoa or barley for extra heartiness.
  • Top with grated Parmesan or a dollop of Greek yogurt for added creaminess.
  • Include seasonal vegetables such as squash or Brussels sprouts for variety.
  • Spice it up with a pinch of red pepper flakes or smoked paprika.

Seasonal Relevance

Vegetable soup is perfect year-round,light and refreshing in summer with seasonal fresh vegetables, or warming and comforting in winter with root vegetables and hearty greens.

Conclusion

This Healthy Homemade Veggie Soup Recipe demonstrates that simple, fresh ingredients can create a deeply satisfying, nutrient-packed meal. With layered flavors, vibrant colors, and a silky broth, it’s a dish that’s as nourishing as it is delicious. Perfect for weeknight dinners, meal prep, or cozy evenings, this soup is a versatile staple that elevates everyday cooking.

Healthy Homemade Veggie Soup Recipe
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Healthy Homemade Veggie Soup Recipe

Recipe by Soha
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

150

kcal
Total time

35

minutes

A wholesome, nutrient-packed vegetable soup made with fresh seasonal veggies, aromatic herbs, and a flavorful broth. Light, comforting, and easy to prepare, this soup is perfect for weeknight dinners or meal prep.

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 2 garlic cloves, minced

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 1 medium zucchini, diced

  • 1 red bell pepper, diced

  • 1 cup green beans, trimmed and chopped

  • 1 cup corn kernels (fresh or frozen)

  • 1 can (400g) diced tomatoes

  • 6 cups vegetable broth

  • 1 teaspoon dried thyme

  • 1 teaspoon dried basil

  • ½ teaspoon dried oregano

  • Salt and pepper to taste

  • 2 cups fresh spinach or kale, chopped

  • Juice of ½ lemon

  • Fresh parsley for garnish

Directions

  • Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and translucent.
  • Add carrots and celery; cook 4–5 minutes to release natural sweetness.
  • Stir in zucchini, bell pepper, green beans, corn, and diced tomatoes; cook 3–4 minutes.
  • Pour in vegetable broth and add thyme, basil, oregano, salt, and pepper. Bring to a gentle boil.
  • Reduce heat and simmer uncovered for 20–25 minutes until vegetables are tender.
  • Add spinach or kale and cook 2–3 minutes until wilted; stir in lemon juice.
  • Serve hot, garnished with fresh parsley.

Recipe Video

Notes

  • Add cooked quinoa, barley, or beans for a heartier version.
  • Top with grated Parmesan or a spoonful of Greek yogurt for extra creaminess.
  • Use seasonal vegetables like squash or Brussels sprouts for variety.
  • Spice with red pepper flakes or smoked paprika for a subtle heat.

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