Easy Vegetarian Soup

Ready in just 45 minutes, this Easy Vegetarian Soup is a comforting, wholesome dish brimming with colorful vegetables and cozy flavors. Featuring a hearty medley of carrots, celery, zucchini, and potatoes simmered in a savory vegetable broth with classic herbs like thyme and oregano, this recipe offers a simple yet satisfying meal perfect for any day. Optional baby spinach or kale adds a dose of greens, while a splash of lemon juice elevates the flavor with a refreshing zesty finish. Ideal for meal prep or weeknight dinners, this one-pot soup is vegan-friendly, nutrient-packed, and pairs beautifully with crusty bread for dipping. Whether you're seeking a healthy lunch or a comforting bowl at dinnertime, this easy vegetarian soup recipe is sure to become a family favorite!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 medium potato, peeled and diced
• 6 cups vegetable broth
• 1 15-ounce can canned diced tomatoes (with juice)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach or kale (optional)
• 1 tablespoon lemon juice (optional)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

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

Step 3

Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.

Step 4

Add the diced zucchini and potato to the pot, cooking for 3 minutes to slightly soften the vegetables.

Step 5

Pour in the vegetable broth and canned diced tomatoes (with their juice). Stir well.

Step 6

Add the dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir to combine.

Step 7

Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let the soup simmer for 20-25 minutes, or until the vegetables are tender.

Step 8

If using baby spinach or kale, stir it into the soup during the last 2 minutes of cooking to wilt the greens.

Step 9

Remove the bay leaf and stir in the optional lemon juice for added brightness.

Step 10

Taste and adjust seasoning as needed. Serve hot with crusty bread or crackers.

Nutrition Facts

Serving size	2432.5 grams (2432.5g)

Amount per serving	% Daily Value*
Calories	1150

Total Fat 42.40g	54%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 6.90g
Cholesterol 0mg	0%
Sodium 6111mg	266%
Total Carbohydrate 167.40g	61%
Dietary Fiber 34.00g	121%
Total Sugars 40.60g
Protein 38.50g	77%

Vitamin D 0IU	0%
Calcium 562mg	43%
Iron 15mg	81%
Potassium 5725mg	122%

*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: 31.7%

Protein: 12.8%

Carbs: 55.6%