Mediterranean Diet Classic Vegetable Broth Soup
Warm, hearty, and brimming with vibrant flavors, the Mediterranean Diet Classic Vegetable Broth Soup is your go-to comfort dish packed with wholesome nutrition. Featuring an array of colorful veggies like carrots, zucchini, spinach, and red bell peppers simmered in a savory vegetable broth seasoned with fresh thyme, rosemary, and a hint of garlic, this soup embodies the essence of Mediterranean cooking. Easy to prepare in under an hour, it's a perfect choice for a healthy meal that's both satisfying and low in calories. Ideal for meal prepping or family dinners, this versatile Mediterranean soup is a delightful way to embrace clean eating while savoring bold, herbaceous flavors. Pair it with crusty whole-grain bread for a complete, nutrient-rich experience! Keywords: Mediterranean vegetable soup, healthy broth soup, classic Mediterranean recipe, vegetable broth soup, clean eating recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium red bell pepper, diced
- 1 medium zucchini, sliced
- 2 large tomatoes, chopped
- 2 cups baby spinach leaves
- 8 cups vegetable broth
- 2 teaspoons fresh thyme
- 1 teaspoon fresh rosemary, chopped
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots and celery to the pot and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced red bell pepper and sliced zucchini, and cook for another 3 minutes.
Stir in the chopped tomatoes and cook for 2 more minutes, allowing the tomatoes to break down slightly.
Pour in the vegetable broth and bring the mixture to a boil.
Add the fresh thyme, chopped rosemary, and bay leaf, and season with salt and ground black pepper.
Reduce the heat to a simmer and cover the pot. Allow the soup to simmer for 25-30 minutes, or until all the vegetables are tender.
Remove the bay leaf and stir in the baby spinach leaves, cooking just until they are wilted, about 2 minutes.
Taste and adjust seasoning as necessary.
Serve the soup hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7155 mg | 311% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 59.9 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 6349 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
