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.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Dice the onion, carrots, and celery, then add them to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Mince the garlic and add it to the pot. Cook for 1 minute, stirring frequently, until fragrant.

Step 4

Peel and dice the potatoes, and chop the zucchini into small pieces. Add them to the pot.

Step 5

Pour in the canned diced tomatoes (including their juices) and vegetable broth.

Step 6

Stir in the dried thyme, dried oregano, salt, and black pepper.

Step 7

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.

Step 8

Roughly chop the baby spinach and parsley. Add them to the pot and stir to combine.

Step 9

Cook for an additional 2-3 minutes until the spinach is wilted.

Step 10

Stir in the lemon juice and adjust seasoning to taste, if needed.

Step 11

Remove from heat and serve the soup hot with bread or crackers on the side.

Nutrition Facts

Serving size	(2912.9g)

Amount per serving	% Daily Value*
Calories	1575.8

Total Fat 54.3g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 10.7g
Cholesterol 7.9mg	0%
Sodium 8393.5mg	0%
Total Carbohydrate 239.1g	0%
Dietary Fiber 46.0g	0%
Total Sugars 66.8g
Protein 46.4g	0%

Vitamin D 0IU	0%
Calcium 627.6mg	0%
Iron 18.6mg	0%
Potassium 6987.1mg	0%

*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: 30.0%

Protein: 11.4%

Carbs: 58.6%