Garden Fresh Vegetable Soup

Bursting with vibrant flavors and packed with wholesome goodness, this Garden Fresh Vegetable Soup is the ultimate comfort food for any season. Featuring a medley of fresh vegetables like carrots, zucchini, and green beans, this hearty soup is simmered in a flavorful broth enhanced with aromatic herbs and a touch of tomato richness. A fresh finish of spinach, parsley, and a splash of lemon juice elevates the dish with a bright, zesty flair. Ready in just 50 minutes, this one-pot meal is both vegan and gluten-free, making it a nourishing option for everyone at your table. Whether served with crusty bread or enjoyed on its own, this soup is a celebration of seasonal produce and pure, satisfying simplicity. Perfect for weeknight dinners or meal prepping, this recipe proves that healthy eating can be deliciously effortless!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, chopped yellow onion
• 3 minced garlic cloves
• 2 large, diced carrots
• 2 diced celery stalks
• 1 medium, diced zucchini
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 2 tablespoons tomato paste
• 1 14-ounce can diced tomatoes
• 6 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 cups, roughly chopped fresh spinach
• 0.25 cup, chopped fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for 3-4 minutes, or until softened.

Step 3

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

Step 4

Add the diced carrots, celery, zucchini, and green beans to the pot. Sauté for 5 minutes to slightly soften the vegetables.

Step 5

Push the vegetables to the sides of the pot and add the tomato paste to the center. Cook for 1-2 minutes to deepen its flavor, then stir it into the vegetables.

Step 6

Pour in the diced tomatoes and vegetable broth. Add the bay leaves, dried thyme, salt, and black pepper. Stir well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes, or until the vegetables are tender.

Step 8

Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.

Step 9

Remove the pot from heat, discard the bay leaves, and stir in the chopped parsley and lemon juice for a fresh, bright flavor.

Step 10

Taste and adjust seasoning as needed with additional salt and pepper.

Step 11

Serve hot with a side of crusty bread or crackers. Enjoy!

Nutrition Facts

Serving size	3033.4 grams (3033.4g)

Amount per serving	% Daily Value*
Calories	1215

Total Fat 44.00g	56%
Saturated Fat 7.80g	39%
Polyunsaturated Fat 7.40g
Cholesterol 0mg	0%
Sodium 8773mg	381%
Total Carbohydrate 179.20g	65%
Dietary Fiber 47.80g	171%
Total Sugars 74.00g
Protein 42.80g	86%

Vitamin D 0IU	0%
Calcium 797mg	61%
Iron 18mg	97%
Potassium 6416mg	137%

*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: 30.8%

Protein: 13.3%

Carbs: 55.8%