Vegetable soup recipe
There’s nothing quite like a warm bowl of homemade vegetable soup. It’s cozy, nourishing, and packed with the goodness of fresh vegetables. This recipe is easy to make, highly customizable, and a fantastic way to get a variety of nutrients in one meal.
Ingredients:
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bell pepper, chopped (any color)
1 zucchini, diced
1 cup green beans, chopped
1 cup broccoli florets
1 cup tomatoes, diced (fresh or canned)
1 cup spinach or kale
4 cups vegetable broth
Salt and pepper to taste
Fresh herbs (like parsley or thyme) for garnish
Optional: 1/2 cup pasta or cooked quinoa for extra bulk
Instructions:
Prepare the Vegetables: Wash and chop all the vegetables into bite-sized pieces.
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until the onions are translucent and fragrant.
Add Vegetables: Stir in carrots, celery, bell pepper, zucchini, green beans, and broccoli. Sauté for about 5 minutes to soften slightly.
Simmer the Soup: Add vegetable broth and tomatoes, bringing everything to a boil. Reduce heat, cover, and let the soup simmer for 20-30 minutes, or until vegetables are tender.
Add Leafy Greens: In the last 5 minutes of cooking, add spinach or kale. Season with salt and pepper as needed.
Serve: Ladle the soup into bowls, garnish with fresh herbs, and enjoy! Add a slice of crusty bread on the side for a complete meal.
Benefits of Vegetable Soup:
Boosts Immunity: The variety of vegetables provides an array of vitamins and antioxidants, particularly vitamins A and C, which support immune health.
Aids in Weight Management: Low in calories but high in fiber, this soup is filling and satisfying, helping to manage hunger levels without adding excess calories.
Great for Digestion: Fiber-rich ingredients, like carrots, celery, and broccoli, help maintain healthy digestion and support gut health.
Promotes Heart Health: With a low sodium base and rich in potassium (especially if you add greens and tomatoes), this soup is heart-healthy. Potassium helps to balance blood pressure, reducing cardiovascular risk.
Hydrating and Energizing: Soups like this are an excellent way to stay hydrated, and the natural carbohydrates and nutrients in the vegetables help maintain energy levels.
Nutritional Value
Here’s a breakdown of the benefits of some key ingredients:
Carrots: Rich in beta-carotene, an antioxidant that converts to vitamin A, supporting vision, skin health, and immune function.
Broccoli: High in fiber, vitamin C, and folate, broccoli supports digestion, immunity, and cell health.
Spinach: Loaded with iron, magnesium, and calcium, spinach promotes strong bones and supports muscle and nerve function.
Garlic and Onion: These add flavor and contain compounds that support heart health and have anti-inflammatory effects.
Zucchini: Low in calories and high in vitamin C and potassium, zucchini is great for weight management and hydration.
This vegetable soup is perfect for meal prep and can be stored in the fridge for up to a week, or frozen for even longer. It’s a simple yet delicious way to load up on the good stuff, making every spoonful a nourishing delight.
