A to Z Vegetable Soup

Warm up with a comforting bowl of A to Z Vegetable Soup, a hearty and nutritious dish packed with vibrant garden-fresh flavors. This alphabet-inspired recipe features a medley of wholesome ingredients, from earthy carrots and zucchini to tender spinach and sweet peas, all simmered in a flavorful vegetable broth spiced with thyme and oregano. Perfect for a cozy weeknight dinner or meal prep, this soup is not only vegan and gluten-free but also brimming with essential vitamins, fiber, and antioxidants. Ready in just an hour and serving six, it’s a one-pot wonder that brings together simple techniques and pantry staples for a satisfying, guilt-free meal. Make it even more delightful with a sprinkle of fresh parsley on top—your perfect recipe for a nourishing, veggie-powered indulgence!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 2 medium Carrots, diced
• 1 medium Zucchini, diced
• 2 medium Potatoes, diced
• 2 stalks Celery, sliced
• 1 medium Red bell pepper, diced
• 2 cups Cabbage, shredded
• 2 large Tomatoes, diced (or one 14-oz can of diced tomatoes)
• 6 cups Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1 cup Frozen peas
• 2 cups Spinach or kale, chopped
• 0.25 cup Fresh parsley, chopped (optional for garnish)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the carrots, zucchini, potatoes, celery, and red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the cabbage and diced tomatoes (including their juices if using canned). Cook for 3 minutes to release the flavors.

Step 6

Pour in the vegetable broth and add salt, black pepper, thyme, and oregano. Stir to combine.

Step 7

Bring the soup to a boil, then lower the heat and let it simmer for 25-30 minutes, or until the vegetables are tender.

Step 8

Add the frozen peas and spinach (or kale) to the pot and cook for another 5 minutes until the greens are wilted.

Step 9

Taste and adjust seasoning as needed.

Step 10

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	3438.5 grams (3438.5g)

Amount per serving	% Daily Value*
Calories	1595

Total Fat 44.50g	57%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 6.90g
Cholesterol 0mg	0%
Sodium 6404mg	278%
Total Carbohydrate 261.70g	95%
Dietary Fiber 56.40g	201%
Total Sugars 71.30g
Protein 57.50g	115%

Vitamin D 0IU	0%
Calcium 858mg	66%
Iron 27mg	151%
Potassium 8310mg	177%

*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: 23.9%

Protein: 13.7%

Carbs: 62.4%