Summer Garden Soup

Nutriscore Rating: 73/100

Dive into a bowl of vibrant, nutrient-packed flavor with this Summer Garden Soup—a celebration of peak-season vegetables that will delight your taste buds and nourish your body. This light yet hearty soup showcases a medley of garden-fresh favorites, including zucchini, yellow squash, sweet corn, tomatoes, and green beans, all simmered in a savory vegetable stock with aromatic garlic and onions. Seasoned with fresh basil, parsley, and a splash of zesty lemon juice, this recipe strikes the perfect balance between wholesome simplicity and bold, summer-inspired flavor. Ready in under an hour, this one-pot wonder is the ideal choice for a healthy weeknight dinner or a crowd-pleasing starter. Serve it alongside crusty bread or a crisp salad to make the most of this vibrant, seasonal dish!

Recipe Information

• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 medium-sized zucchini
• 1 medium-sized yellow squash
• 2 medium-sized carrots
• 3 medium-sized tomatoes
• 1 cup sweet corn kernels
• 1 cup green beans
• 6 cups vegetable stock
• 1 medium-sized yellow onion
• 3 cloves garlic cloves
• 2 tablespoons olive oil
• 0.5 cup fresh basil leaves
• 0.25 cup fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice

📝 Instructions

7 steps

1. Wash and prepare all the vegetables. Dice the zucchini, yellow squash, carrots, and tomatoes. Trim and cut the green beans into bite-sized pieces. Finely chop the onion and mince the garlic.

2. Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until softened and fragrant.

3. Add the carrots and sauté for another 2 minutes. Then, add the zucchini, yellow squash, and green beans. Cook for 3–4 minutes, stirring occasionally.

4. Pour in the vegetable stock and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and allow it to simmer for 10 minutes.

5. Add the tomatoes, sweet corn kernels, salt, and black pepper. Simmer for an additional 10 minutes, allowing the flavors to meld together.

6. Turn off the heat and stir in the fresh basil, parsley, and lemon juice. Taste and adjust seasoning, if necessary.

7. Serve the soup warm in bowls, with an optional garnish of additional fresh herbs or a drizzle of olive oil. This soup pairs wonderfully with crusty bread or a light salad.

Nutrition Facts

1 serving (509.7g)

Calories		217
% Daily Value*
Total Fat		7.6 g	10%
	Saturated Fat	1.0 g	5%
	Polyunsaturated Fat	1.0 g
Cholesterol		0 mg	0%
Sodium		915 mg	40%
Total Carbohydrate		33.1 g	12%
	Dietary Fiber	7.1 g	25%
	Total Sugars	12.2 g
Protein		8.2 g	16%
Vitamin D		0.0 mcg	0%
Calcium		89 mg	7%
Iron		2.5 mg	14%
Potassium		1084 mg	23%

*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.

Source of Calories

Fat: 408 cal (29.1%%)

Protein: 194 cal (13.9%%)

Carbs: 800 cal (57.0%%)