Two Potato Vegetable Soup
Warm up with a comforting bowl of Two Potato Vegetable Soup, a hearty and wholesome recipe that’s perfect for busy weeknights or cozy weekends. Featuring a colorful medley of sweet potatoes, russet potatoes, carrots, celery, and zucchini, this soup is simmered in a flavorful vegetable broth with aromatic herbs like thyme and bay leaf. The addition of fresh spinach and a burst of parsley at the end brings vibrant color and nutrients, while a dash of fresh lemon juice adds a zesty finishing touch. Ready in just 45 minutes, this satisfying vegan soup is as nutritious as it is delicious. Pair it with crusty bread for the ultimate cozy meal! Perfect for meal prep and packed with fiber and vitamins, this recipe will quickly become your go-to for wholesome comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 large, peeled and diced sweet potato
- 1 large, peeled and diced russet potato
- 2 medium, sliced carrots
- 2 stalks, chopped celery
- 1 medium, diced zucchini
- 6 cups vegetable broth
- 1 15-ounce can diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) black pepper
- 2 cups fresh baby spinach
- 2 tablespoons chopped fresh parsley
- 1 small, juiced (optional) lemon
Instructions
In a large soup pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced sweet potato, russet potato, sliced carrots, and chopped celery. Cook for 5 minutes, stirring occasionally.
Stir in the diced zucchini and cook for another 2 minutes.
Pour in the vegetable broth and the can of diced tomatoes with their juices.
Add the bay leaf, dried thyme, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the potatoes and carrots are tender.
Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Stir in the baby spinach and let it wilt for about 2 minutes.
Finish with freshly chopped parsley and, if desired, a squeeze of fresh lemon juice for brightness.
Serve hot with crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 10.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1230 mg | 26% | |
*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.
