I’m excited to share this nourishing vegetable soup recipe that’s not just a meal, but a comforting remedy for the body and soul. This soup combines fresh garden vegetables with aromatic herbs to create a beautiful, golden broth that’s both delicious and healing.
Prep Time and Servings
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6-8 bowls
Ingredients
For the Soup
- 1 medium onion, diced
- 2 leeks, cleaned and sliced
- 2 celery stalks, diced
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 2 medium potatoes, cubed
- 2 cloves garlic, minced
- 1 small chili pepper, finely chopped (optional)
- 1 liter (4 cups) vegetable broth
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- Fresh parsley, chopped
- Salt and freshly ground black pepper to taste
For the Herbed Croutons
- 3 slices bread, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon dried garlic
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Salt to taste
Step-by-Step Instructions
1. Prepare the Vegetables
- Clean and chop all vegetables into uniform sizes
- Separate the white and green parts of leeks
- Peel and cube potatoes, keeping them in cold water until needed
2. Start the Soup Base
- Heat olive oil in a large pot over medium heat
- Add diced onion and cook until translucent (3-4 minutes)
- Add leeks and celery, sauté for 2-3 minutes
- Add carrots and bell peppers, cook for 2 minutes
- Add zucchini and potatoes
- Stir in minced garlic and chili pepper
3. Seasoning and Cooking
- Season with salt, black pepper, and thyme
- Cover and simmer for 5-7 minutes
- Add vegetable broth
- Bring to a boil, then reduce heat
- Simmer for 15 minutes or until potatoes are tender
- Add chopped parsley at the end
4. Make the Herbed Croutons
- Preheat oven to 350°F (180°C)
- Cut bread into 1-inch cubes
- In a bowl, toss bread cubes with:
- Olive oil
- Dried garlic
- Red pepper flakes
- Oregano
- Salt
- Spread on baking sheet
- Bake for 10 minutes, turning halfway
Pro Tips
- Use fresh, seasonal vegetables for best flavor
- Cut vegetables in similar sizes for even cooking
- Don’t overcook to maintain nutrients and texture
- Taste and adjust seasoning before serving
Nutrition Information (per serving)
- Calories: 185
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrates: 24g
- Dietary Fiber: 4g
- Protein: 4g
- Vitamin A: 70% DV
- Vitamin C: 45% DV
- Iron: 10% DV
- Potassium: 520mg
Storage Instructions
- Refrigerate soup in airtight container for up to 4 days
- Freeze portions for up to 3 months
- Store croutons in airtight container at room temperature for up to 5 days
Health Benefits
This soup:
- Provides essential vitamins and minerals
- Supports digestive health
- Helps with hydration
- Offers anti-inflammatory properties
- Is naturally low in calories but filling
Serving Suggestions
Serve hot with:
- Fresh herbed croutons
- Extra virgin olive oil drizzle
- Additional fresh herbs
- A squeeze of lemon juice
- Grated Parmesan cheese (optional)
This healing vegetable soup is perfect for:
- Light lunches or dinners
- Cold weather comfort
- Post-illness recovery
- Meal prep for the week
- Clean eating goals
The combination of fresh vegetables, aromatic herbs, and homemade croutons makes this soup both nourishing and satisfying. It’s a versatile recipe that can be adapted based on seasonal vegetables and personal preferences.