Very Veggie Soup

Packed with vibrant, fresh flavors and an abundance of nourishing vegetables, Very Veggie Soup is the ultimate comforting, nutrient-rich meal for any season. This wholesome recipe features a medley of garden favorites, including zucchini, carrots, celery, and potatoes, simmered in a savory vegetable broth infused with garlic, thyme, and bay leaf. The addition of baby spinach and parsley at the end brings a pop of color and freshness to every spoonful. Quick to prepare and ideal for meal prep, this hearty soup is dairy-free, vegan, and loaded with vitamins and fiber, making it a satisfying option for healthy eating. Perfectly paired with crusty bread or enjoyed on its own, Very Veggie Soup is sure to become a family favorite for cozy lunches or dinners.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion
• 3 medium garlic cloves
• 3 medium carrots
• 3 medium celery stalks
• 1 medium zucchini
• 1 medium red bell pepper
• 2 medium potatoes
• 1 cup green beans
• 1 14-ounce can diced tomatoes
• 6 cups vegetable broth
• 1 piece bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 0.25 cup fresh parsley

Directions

Step 1

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

Step 2

Finely dice the yellow onion and mince the garlic cloves. Add them to the pot and sauté for 3-4 minutes until softened and fragrant.

Step 3

Peel and slice the carrots, slice the celery, and dice the zucchini, red bell pepper, and potatoes into bite-sized pieces.

Step 4

Add the carrots, celery, red bell pepper, and potatoes to the pot. Cook for 6-7 minutes, stirring occasionally.

Step 5

Trim and cut the green beans into 1-inch pieces. Stir them into the pot along with the diced zucchini.

Step 6

Pour in the can of diced tomatoes (with juice) and the vegetable broth. Stir well to combine.

Step 7

Add the bay leaf, dried thyme, salt, and black pepper to the pot. Bring the soup to a boil over high heat.

Step 8

Once boiling, reduce the heat to low and let the soup simmer gently for 25-30 minutes, or until the vegetables are tender.

Step 9

Remove the bay leaf and stir in the baby spinach and freshly chopped parsley. Allow the spinach to wilt for 2-3 minutes.

Step 10

Taste the soup and adjust seasoning if needed. Serve hot with crusty bread or a side of your choice.

Nutrition Facts

Serving size	(3248.9g)

Amount per serving	% Daily Value*
Calories	1579.5

Total Fat 44.1g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 7.5g
Cholesterol 0mg	0%
Sodium 8554.7mg	0%
Total Carbohydrate 263.0g	0%
Dietary Fiber 54.4g	0%
Total Sugars 76.4g
Protein 51.3g	0%

Vitamin D 0IU	0%
Calcium 738.1mg	0%
Iron 20.8mg	0%
Potassium 7781.3mg	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: 24.0%

Protein: 12.4%

Carbs: 63.6%