Two Potato Vegetable Soup

Warm up with a comforting bowl of Two Potato Vegetable Soup, a hearty and wholesome recipe that’s perfect for busy weeknights or cozy weekends. Featuring a colorful medley of sweet potatoes, russet potatoes, carrots, celery, and zucchini, this soup is simmered in a flavorful vegetable broth with aromatic herbs like thyme and bay leaf. The addition of fresh spinach and a burst of parsley at the end brings vibrant color and nutrients, while a dash of fresh lemon juice adds a zesty finishing touch. Ready in just 45 minutes, this satisfying vegan soup is as nutritious as it is delicious. Pair it with crusty bread for the ultimate cozy meal! Perfect for meal prep and packed with fiber and vitamins, this recipe will quickly become your go-to for wholesome comfort food.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 1 large, peeled and diced sweet potato
• 1 large, peeled and diced russet potato
• 2 medium, sliced carrots
• 2 stalks, chopped celery
• 1 medium, diced zucchini
• 6 cups vegetable broth
• 1 15-ounce can diced tomatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons (adjust to taste) black pepper
• 2 cups fresh baby spinach
• 2 tablespoons chopped fresh parsley
• 1 small, juiced (optional) lemon

Directions

Step 1

In a large soup pot, heat the olive oil 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 an additional 1 minute, until fragrant.

Step 4

Add the diced sweet potato, russet potato, sliced carrots, and chopped celery. Cook for 5 minutes, stirring occasionally.

Step 5

Stir in the diced zucchini and cook for another 2 minutes.

Step 6

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

Step 7

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

Step 8

Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the potatoes and carrots are tender.

Step 9

Remove the bay leaf and adjust seasoning with more salt and pepper if needed.

Step 10

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

Step 11

Finish with freshly chopped parsley and, if desired, a squeeze of fresh lemon juice for brightness.

Step 12

Serve hot with crusty bread or crackers on the side. Enjoy!

Nutrition Facts

Serving size	2934 grams (2934.0g)

Amount per serving	% Daily Value*
Calories	1565

Total Fat 50.80g	65%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 9.60g
Cholesterol 5mg	2%
Sodium 8615mg	375%
Total Carbohydrate 245.90g	89%
Dietary Fiber 47.50g	170%
Total Sugars 70.10g
Protein 46.30g	93%

Vitamin D 0IU	0%
Calcium 649mg	50%
Iron 19mg	103%
Potassium 6682mg	142%

*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: 28.1%

Protein: 11.4%

Carbs: 60.5%