Vegetable Soup Recipe | Healthy, Easy & Delicious
By Food by Shalini
If you’re looking for a light, nutritious, and comforting meal, this Vegetable Soup is the perfect choice. Made with fresh vegetables, aromatic herbs, and simple pantry ingredients, this soup is rich in vitamins, low in calories, and ready in just 30 minutes. It’s ideal for lunch, dinner, or as a healthy appetizer.
Recipe Information
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Cuisine: International
- Course: Soup
- Difficulty Level: Easy
Ingredients
- 1 tbsp olive oil or butter
- 4 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 1 small carrot, diced
- ½ cup beans, chopped
- ½ cup cabbage, shredded
- ½ cup broccoli florets
- ¼ cup sweet corn
- ½ cup green peas
- 1 small tomato, chopped
- 4 cups vegetable stock (or water)
- 1 tsp black pepper powder
- Salt to taste
- ½ tsp mixed herbs or Italian seasoning
- 1 tsp soy sauce (optional)
- 1 tsp lemon juice
- 2 tbsp fresh coriander or parsley, chopped
How to Make Vegetable Soup
Step 1: Sauté the Aromatics
Heat olive oil or butter in a deep pan. Add chopped garlic and onion. Sauté for 2–3 minutes until fragrant and lightly translucent.
Step 2: Cook the Vegetables
Add carrot, beans, cabbage, broccoli, corn, peas, and tomato. Stir and cook for about 5 minutes on medium heat.
Step 3: Add the Stock
Pour in the vegetable stock. Add salt, black pepper, mixed herbs, and soy sauce (if using). Mix well.
Step 4: Simmer
Cover the pan and let the soup simmer for 15–18 minutes until all the vegetables are tender but still slightly crisp.
Step 5: Finish & Serve
Turn off the heat. Add lemon juice and fresh coriander. Stir gently and serve hot.
Serving Suggestions
- Serve with garlic bread or toasted whole wheat bread.
- Pair with grilled sandwiches for a wholesome meal.
- Garnish with freshly cracked black pepper and herbs before serving.
Tips for the Best Vegetable Soup
- Use seasonal vegetables for the freshest flavor.
- Homemade vegetable stock gives the soup a richer taste.
- For a creamier soup, blend half the soup and mix it back into the pot.
- Add spinach during the last 2 minutes of cooking for extra nutrition.
- Sprinkle grated Parmesan or cheddar cheese before serving if desired.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Nutrition (Approx. Per Serving)
- Calories: 110 kcal
- Protein: 4 g
- Carbohydrates: 16 g
- Fat: 4 g
- Fiber: 5 g
- Vitamin A: High
- Vitamin C: High
Frequently Asked Questions
Can I make this soup without vegetable stock?
Yes. You can use water, though vegetable stock provides a richer flavor.
Can I add noodles or pasta?
Absolutely! Add cooked noodles, macaroni, or small pasta shapes for a more filling soup.
Is vegetable soup good for weight loss?
Yes. This soup is low in calories, high in fiber, and packed with nutrients, making it a great option for a balanced diet.