Garden Soup

Dive into a bowl of wholesome comfort with this hearty Garden Soup, a celebration of fresh vegetables and vibrant flavors. Perfect for a cozy weeknight dinner or meal prep, this recipe combines tender zucchini, carrots, potatoes, and green beans with the natural sweetness of diced tomatoes and the aromatic depth of thyme and bay leaf. Simmered to perfection in a rich vegetable broth, the soup is finished with a handful of baby spinach for a burst of freshness. Ready in under an hour, this vegan and gluten-free soup is as nourishing as it is satisfying. Serve it piping hot with a sprinkle of fresh parsley for a refreshing herbal note, and pair it with crusty bread for a complete meal. Whether you're a veggie lover or simply craving something warm and earthy, this Garden Soup is sure to become your go-to recipe for healthy comfort food.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, sliced
• 2 stalks celery stalks, chopped
• 1 medium zucchini, diced
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 14-ounce can canned diced tomatoes (with juices)
• 6 cups vegetable broth
• 1 piece bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 cups baby spinach
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the sliced carrots and chopped celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the diced zucchini, cubed potatoes, and green beans. Stir well to combine.

Step 6

Pour in the canned diced tomatoes with their juices and the vegetable broth.

Step 7

Add the bay leaf, dried thyme, salt, and black pepper. Stir to mix all the ingredients.

Step 8

Bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the vegetables are tender.

Step 9

Remove the bay leaf from the soup and discard it.

Step 10

Stir in the baby spinach and let it wilt for about 2 minutes.

Step 11

Taste the soup and adjust the seasoning if needed.

Step 12

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	3095.3 grams (3095.3g)

Amount per serving	% Daily Value*
Calories	1430

Total Fat 42.60g	55%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 6.90g
Cholesterol 0mg	0%
Sodium 6719mg	292%
Total Carbohydrate 234.50g	85%
Dietary Fiber 46.40g	166%
Total Sugars 61.90g
Protein 45.20g	90%

Vitamin D 0IU	0%
Calcium 617mg	47%
Iron 18mg	98%
Potassium 6986mg	149%

*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: 25.5%

Protein: 12.0%

Carbs: 62.4%