Spur of the Moment Vegetable Soup

Discover the ultimate quick and wholesome comfort with "Spur of the Moment Vegetable Soup" – a versatile, one-pot recipe perfect for busy weeknights or when you need to clean out the fridge. This hearty soup is packed with a vibrant medley of diced vegetables like carrots, celery, potatoes, and zucchini, complemented by fragrant garlic, diced tomatoes, and a cozy blend of dried herbs like thyme and oregano. Simmered in a rich vegetable broth, it’s a nourishing meal ready in just 45 minutes. Customizable with optional frozen peas or corn, and finished with fresh parsley for a burst of flavor, this easy vegetable soup is ideal for healthy meal prep or a satisfying family dinner. Pair it with crusty bread for the perfect comforting touch.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 2 medium potatoes, diced
• 1 medium zucchini, diced
• 1 14-ounce can canned diced tomatoes (with juice)
• 6 cups vegetable broth
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 cup optional frozen peas or corn

Directions

Step 1

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

Step 2

Add the diced yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 4

Add the diced carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally, to soften slightly.

Step 5

Pour in the canned diced tomatoes, vegetable broth, bay leaf, dried thyme, dried oregano, salt, and black pepper.

Step 6

Increase the heat to high and bring the soup to a boil.

Step 7

Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes, or until the potatoes and carrots are tender.

Step 8

Add the diced zucchini and optional frozen peas or corn (if using). Cook for another 5-7 minutes, until the zucchini is tender.

Step 9

Remove the bay leaf and taste the soup. Adjust seasoning with more salt or pepper if needed.

Step 10

Stir in the fresh parsley just before serving.

Step 11

Ladle the soup into bowls and serve warm with crusty bread or crackers, if desired.

Nutrition Facts

Serving size	(3016.6g)

Amount per serving	% Daily Value*
Calories	1451.1

Total Fat 43.5g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6548.1mg	0%
Total Carbohydrate 233.3g	0%
Dietary Fiber 45.8g	0%
Total Sugars 55.9g
Protein 48.2g	0%

Vitamin D 0IU	0%
Calcium 566.3mg	0%
Iron 17.9mg	0%
Potassium 6809.7mg	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: 25.8%

Protein: 12.7%

Carbs: 61.5%