Soup
Warm your soul with this hearty and satisfying vegetable soup, a comforting medley of fresh, wholesome ingredients perfect for any season. Bursting with flavor, this one-pot recipe combines tender potatoes, zucchini, and a colorful trio of carrots, celery, and onion, all simmered in a robust vegetable broth with aromatic thyme and oregano. A finishing touch of baby spinach, parsley, and a splash of bright lemon juice adds a fresh twist, creating a vibrant and nourishing dish that’s ready in under an hour. Ideal for meal prep or a cozy family dinner, this easy vegetable soup is vegan, gluten-free, and pairs beautifully with crusty bread or crackers. Whether you're looking for a healthy weeknight meal or a warming winter dish, this recipe is sure to become a go-to favorite in your kitchen.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 2 medium potatoes
- 1 medium zucchini
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons parsley
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the onion, carrots, and celery, then add them to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Mince the garlic and add it to the pot. Cook for 1 minute, stirring frequently, until fragrant.
Peel and dice the potatoes, and chop the zucchini into small pieces. Add them to the pot.
Pour in the canned diced tomatoes (including their juices) and vegetable broth.
Stir in the dried thyme, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the potatoes are tender.
Roughly chop the baby spinach and parsley. Add them to the pot and stir to combine.
Cook for an additional 2-3 minutes until the spinach is wilted.
Stir in the lemon juice and adjust seasoning to taste, if needed.
Remove from heat and serve the soup hot with bread or crackers on the side.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 9.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1021 mg | 22% | |
*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.
