Not Your Average Garden Soup
Elevate your soup game with "Not Your Average Garden Soup," a vibrant, nutrient-packed medley of hearty vegetables and aromatic herbs, perfect for a comforting yet healthy meal. This recipe transforms simple pantry staples like zucchini, carrots, and potatoes into a robust, flavor-forward broth enhanced with a hint of lemon and the earthiness of thyme and oregano. Featuring tender greens like kale or spinach stirred in just before serving, this soup brings a fresh twist to the classic vegetable soup. Ready in under 45 minutes, it’s a one-pot wonder that’s both easy to prepare and delightfully versatile—garnish with parmesan for a touch of indulgence or pair with warm, crusty bread for the ultimate cozy combo. Whether you’re meal-prepping for the week or serving a wholesome family dinner, this is garden soup reimagined! Keywords: garden vegetable soup, hearty vegetable soup, kale soup recipe, healthy one-pot soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 1 medium zucchini, diced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes (no salt added)
- 2 cups kale or spinach, roughly chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.25 cup parmesan cheese (optional, for garnish)
- 4 slices crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Add the diced zucchini and potatoes to the pot. Stir to combine and cook for 2 more minutes.
Pour in the vegetable broth and canned diced tomatoes, including their juices. Stir well.
Add the dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 15 minutes, or until the potatoes are tender.
Stir in the chopped kale or spinach and cook for an additional 3-4 minutes until the greens are wilted.
Remove the pot from heat and stir in the lemon juice and fresh parsley.
Taste and adjust seasonings if necessary.
Serve hot, garnished with optional parmesan cheese and paired with slices of crusty bread if desired.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 6935 mg | 302% | |
| Total Carbohydrate | 299.7 g | 109% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 48.0 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1303 mg | 100% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 5881 mg | 125% | |
*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.
