Description

Vegetable soup is the ultimate comfort food, bringing warmth and flavor in every spoonful. This easy-to-make recipe combines colorful veggies like carrots, potatoes, and greens in a savory broth, creating a nourishing dish perfect for chilly evenings or quick lunches. With its customizable ingredients and delightful aroma, this vegetable soup not only satisfies your hunger but also brings your family together around the table.

Ingredients

Scale

2 cups chopped fresh carrots
2 cups diced potatoes (Russets or Yukon Golds)
1 cup diced yellow onion
3 cloves minced garlic
1 cup chopped celery
4 cups low-sodium vegetable broth
2 cups fresh greens (kale or spinach)
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste

Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, carrots, and celery; sauté until tender.
Stir in the garlic, thyme, and bay leaf; cook until fragrant.
Add the potatoes and your choice of greens. Pour in the vegetable broth to cover by an inch.
Bring to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes until vegetables are fork-tender.
Taste and adjust seasoning with salt and pepper as desired.
Serve hot, garnished with fresh herbs if you like.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 150
Sugar: 4g
Sodium: 230mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg

Keywords: For added depth of flavor, roast your vegetables before adding them to the pot. Feel free to substitute any seasonal vegetables or spices like curry powder to personalize your soup. Leftovers can be stored in an airtight container for up to five days; reheat gently on the stovetop.