This nourishing vegetable soup combines the wholesome goodness of fresh garden vegetables in a warming, satisfying bowl that’s perfect for cold days or when you need a healthy, comforting meal. Packed with vitamins, minerals, and fiber, this hearty vegetable soup recipe delivers both nutrition and flavor in every spoonful.
Ingredients
For 4-6 servings:
Main Vegetables
- 2 medium potatoes (400g / 14 oz), peeled and cubed
- 1 large carrot (150g / 5.3 oz), peeled and diced
- 1 bell pepper (150g / 5.3 oz), any color, chopped
- 1/4 small cabbage (300g / 10.6 oz), roughly chopped
- 2 celery stalks (100g / 3.5 oz), sliced
- 1 medium onion (150g / 5.3 oz), diced
Seasonings and Herbs
- 1.5 litres / 6 cups vegetable broth or water
- 1 teaspoon salt (or to taste)
- 2 tablespoons fresh basil, chopped (or 1 tablespoon dried)
- 3 tablespoons fresh parsley, chopped
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Step-by-Step Instructions
Preparation (15 minutes)
Step 1: Wash and prepare all vegetables. Peel the potatoes and cut them into 2cm (3/4 inch) cubes. Peel the carrot and dice into small pieces. Remove seeds from the bell pepper and chop into bite-sized pieces.
Step 2: Remove outer leaves from the cabbage, core it, and roughly chop into manageable pieces. Clean the celery stalks and slice them diagonally. Peel and dice the onion finely.
Step 3: Rinse and chop the fresh herbs. If using dried basil, measure it out for later use.
Cooking Process (35 minutes)
Step 4: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until translucent and fragrant.
Step 5: Add the diced carrot and sliced celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 6: Add the cubed potatoes and chopped bell pepper to the pot. Stir well and cook for 2-3 minutes to combine flavors.
Step 7: Pour in the vegetable broth or water, ensuring all vegetables are covered. If needed, add more liquid to cover vegetables by 2cm (1 inch).
Step 8: Bring the soup to a boil, then reduce heat to medium-low. Add salt, black pepper, and dried basil (if using). Simmer uncovered for 15 minutes.
Step 9: Add the chopped cabbage to the pot and continue simmering for another 10-15 minutes, until all vegetables are tender but not mushy.
Step 10: Taste and adjust seasoning with salt and pepper as needed. Stir in fresh basil and parsley during the last 2 minutes of cooking.
Step 11: Remove from heat and let the soup rest for 5 minutes before serving to allow flavors to meld together.
Nutritional Information
Per serving (1 bowl, approximately 300ml):
- Calories: 145
- Protein: 4g
- Carbohydrates: 28g
- Dietary Fiber: 6g
- Fat: 3g
- Sodium: 580mg
- Vitamin C: 85% Daily Value
- Vitamin A: 120% Daily Value
- Potassium: 650mg
Total cooking time: 50 minutes (15 minutes prep + 35 minutes cooking) Servings: 4-6 bowls
This vegetable soup is naturally low in calories, high in fiber, and packed with essential vitamins and minerals. It’s an excellent source of vitamin C from the bell pepper and cabbage, beta-carotene from the carrots, and potassium from the potatoes.
Recipe Variations and Substitutions
Protein Additions
Transform this basic vegetable soup into a more substantial meal by adding white beans, lentils, or chickpeas during the last 10 minutes of cooking. For non-vegetarian options, add cooked chicken breast or turkey pieces.
Seasonal Variations
Summer Version: Replace cabbage with zucchini and add fresh tomatoes. Include corn kernels and fresh herbs like thyme or oregano.
Winter Version: Add root vegetables like parsnips, turnips, or sweet potatoes. Include warming spices such as bay leaves, rosemary, or a pinch of paprika.
Dietary Modifications
Low-Sodium Option: Use low-sodium broth and reduce added salt. Enhance flavor with additional herbs, lemon juice, or garlic.
Hearty Version: Add barley, quinoa, or small pasta shapes like ditalini or orzo for a more filling soup.
Spicy Variation: Include a minced jalapeño pepper or a pinch of red pepper flakes for heat.
Ingredient Substitutions
- Cabbage: Can be replaced with kale, spinach, or bok choy
- Bell Pepper: Use any color pepper or substitute with zucchini
- Celery: Fennel bulb provides a similar crunch with a slight anise flavor
- Potatoes: Sweet potatoes or butternut squash work well as alternatives
Storage and Reheating Tips
This vegetable soup stores beautifully in the refrigerator for up to 5 days in an airtight container. The flavors actually improve after a day, making it perfect for meal prep. For longer storage, freeze portions in freezer-safe containers for up to 3 months.
When reheating, add a splash of broth or water if the soup has thickened. Heat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through.
Frequently Asked Questions
Can I make this soup in a slow cooker? Yes, combine all ingredients except fresh herbs in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add fresh herbs during the last 30 minutes of cooking for best flavor.
How can I make this soup more filling? Add protein-rich ingredients like beans, lentils, or cooked grains. You can also include pasta or increase the potato content. For a creamier, more substantial soup, blend half the vegetables and stir back into the pot.
What’s the best way to cut vegetables for even cooking? Cut all vegetables into similar-sized pieces, approximately 1-2cm (1/2 to 3/4 inch). Harder vegetables like carrots should be cut slightly smaller than softer ones like potatoes to ensure everything finishes cooking at the same time.
Can I use frozen vegetables instead of fresh? While fresh vegetables provide the best texture and flavor, frozen vegetables can be substituted. Add them during the last 10-15 minutes of cooking to prevent overcooking. Avoid thawing frozen vegetables beforehand.
How do I prevent the vegetables from becoming mushy? Monitor cooking time carefully and test vegetables with a fork. They should be tender but still hold their shape. Adding vegetables in stages based on their cooking time helps maintain proper texture. Start with harder vegetables like carrots and add softer ones like cabbage later in the cooking process.
This homemade vegetable soup recipe proves that simple ingredients can create extraordinary comfort food. Whether you’re looking for a light lunch, a starter for dinner, or a warming meal on a cold day, this versatile soup delivers satisfaction in every bowl while providing essential nutrients your body needs.
