This vibrant, nutrient-packed Hearty Vegetable Soup is a warm hug in a bowl. Perfect for chilly days, light dinners, or a nourishing lunch, this soup is loaded with colorful veggies like carrots, broccoli, mushrooms, potatoes, peas, and bell peppers. Its rich golden broth is gently spiced and infused with herbs for a comforting and savory flavor in every spoonful. Whether you’re vegan, vegetarian, or simply looking to eat more whole foods, this soup is a versatile and satisfying choice.
This dish is ideal for meal prep, freezer-friendly, and totally customizable. It’s a wholesome one-pot meal that proves you don’t need meat to enjoy something deeply satisfying and packed with flavor.
Cooking Time
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
Ingredients
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1 tbsp olive oil
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1 medium onion, chopped
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3 garlic cloves, minced
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2 medium carrots, diced
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1 medium potato, peeled and cubed
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1/2 red bell pepper, chopped
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1/2 cup green peas (fresh or frozen)
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1/2 cup green beans, trimmed and chopped
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1/2 cup cauliflower florets
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1/2 cup broccoli florets
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1/2 cup sliced mushrooms
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1/2 tsp turmeric powder
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1/2 tsp paprika
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1 tsp Italian seasoning or mixed herbs
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Salt and black pepper to taste
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4 cups vegetable broth or water
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2 tbsp chopped fresh parsley or cilantro
Step-by-Step Cooking Directions
1. Sauté aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onions and cook for 2–3 minutes until translucent. Add minced garlic and stir until fragrant, about 30 seconds.
2. Add hardy vegetables
Stir in carrots, potatoes, bell pepper, and green beans. Cook for 5–6 minutes, stirring occasionally to develop flavor.
3. Add spices and broth
Sprinkle in turmeric, paprika, Italian seasoning, salt, and pepper. Stir well to coat the vegetables, then pour in the vegetable broth. Bring to a gentle boil.
4. Simmer
Reduce heat, cover, and simmer for 10–12 minutes or until the potatoes are tender.
5. Add quick-cooking vegetables
Stir in broccoli, cauliflower, peas, and mushrooms. Cook uncovered for another 6–8 minutes until all vegetables are tender but not mushy.
6. Finish and serve
Taste and adjust seasoning if needed. Stir in chopped fresh parsley or cilantro just before serving. Ladle into bowls and enjoy hot.
Nutritional Information
(Per serving, serves 4)
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Calories: 150
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Protein: 5g
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Carbohydrates: 25g
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Fat: 4g
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Fiber: 6g
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Sodium: 600mg
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Sugars: 6g
The Origins and Popularity of the Recipe
Vegetable soup has existed in various forms across nearly every cuisine in the world. From Italian minestrone to French potage, vegetable soups have been a go-to for comfort, nourishment, and frugality. Their adaptability, affordability, and ability to showcase seasonal produce have made them timeless. This modern variation embraces a blend of global ingredients—turmeric for warmth, Italian herbs for fragrance, and a medley of colorful veggies for visual and nutritional appeal. Popular among vegans, vegetarians, and health-conscious eaters, this soup has cemented its place in home kitchens for all the right reasons.
Reasons Why You’ll Love the Recipe
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Nutrient-dense and colorful
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Perfect for meal prep and freezing
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Customizable with whatever veggies you have
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Vegan and gluten-free by default
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Comforting yet light
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Budget-friendly
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Great way to use up fridge leftovers
Health Benefits
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Rich in fiber: Promotes digestion and keeps you feeling full
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Low in fat and calories: Ideal for weight management
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Packed with antioxidants: From vibrant vegetables like broccoli, carrots, and peppers
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Boosts immunity: Thanks to garlic, onion, and turmeric
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Heart-healthy: Low cholesterol and sodium levels if made with no added salt
Serving Suggestions
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Serve hot with a slice of crusty whole-grain bread
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Pair with a side salad for a light but complete meal
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Top with a swirl of olive oil or a sprinkle of nutritional yeast for added richness
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Serve over cooked rice, quinoa, or couscous to make it more filling
Common Mistakes to Avoid
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Overcooking vegetables: This turns them mushy and dulls their colors
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Adding all veggies at once: Staggering helps keep textures varied
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Undersalting the broth: Taste and adjust to bring out the flavors
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Using too much water: This dilutes flavor—stick to vegetable broth or flavor-enhanced water
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Skipping aromatics: Onions and garlic are essential for depth
Pairing Recommendations
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With grilled cheese or panini sandwiches
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With herb focaccia or garlic toast
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As a side to baked tofu or grilled tempeh
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With a chickpea salad for protein boost
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With apple cider or lemon-mint iced tea as a drink pairing
Cooking Tips
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Dice vegetables uniformly for even cooking
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Use a good quality vegetable broth for rich flavor
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Add a squeeze of lemon juice at the end for brightness
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Store leftovers in the fridge for up to 4 days
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Freeze in airtight containers for up to 2 months
Similar Recipes to Try
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Minestrone Soup
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Lentil Vegetable Stew
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Coconut Curry Vegetable Soup
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Creamy Broccoli and Potato Soup
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Roasted Tomato and Red Pepper Soup
Variations to Try
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Add grains: Stir in cooked barley, quinoa, or rice for a heartier soup
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Make it creamy: Add a splash of coconut milk or cashew cream
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Spice it up: Use curry powder, cumin, or chili flakes
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Protein-packed: Add chickpeas, kidney beans, or tofu cubes
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Low-carb version: Skip potatoes and add zucchini or cauliflower rice
Ingredient Spotlight
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Carrots: A key source of beta-carotene, which converts to vitamin A for eye health
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Broccoli: Rich in vitamins C, K, and fiber
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Mushrooms: Add umami depth and are low in calories
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Turmeric: Anti-inflammatory and known for its warm golden color
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Garlic: Natural immune-booster with antimicrobial properties
Conclusion Paragraph
This Hearty Vegetable Soup is a beautiful blend of health, flavor, and comfort. It’s proof that simple ingredients can come together to create something truly satisfying and nourishing. Ideal for all seasons and diets, this soup can be easily tailored to suit your pantry and preferences. Whether you’re looking to eat clean, warm up on a cold day, or impress your guests with a vibrant starter, this vegetable soup is a go-to recipe that never fails.
10 Comprehensive Frequently Asked Questions (FAQ)
1. Can I use frozen vegetables?
Yes! Frozen mixed vegetables work perfectly in this recipe. Just add them in the last 10 minutes of cooking.
2. How do I make it more filling?
Add beans, lentils, quinoa, or pasta to bulk it up and increase the protein content.
3. Is this recipe freezer-friendly?
Absolutely. Let the soup cool, portion it into airtight containers, and freeze for up to 2 months.
4. Can I blend it to make it creamy?
Yes. You can blend the soup partially or completely, depending on your texture preference.
5. How long does it last in the fridge?
Stored in an airtight container, it lasts for 4–5 days in the refrigerator.
6. Can I make it in a slow cooker?
Yes, just add all ingredients (except leafy greens) and cook on low for 6–8 hours or high for 3–4 hours.
7. What herbs can I use instead of Italian seasoning?
Try thyme, oregano, rosemary, or a mix of parsley and basil.
8. Is it gluten-free?
Yes, this soup is naturally gluten-free. Just make sure the broth you use is labeled gluten-free.
9. What can I use instead of vegetable broth?
You can use water with added salt, herbs, and a splash of soy sauce or tamari for depth.
10. How do I reheat it?
Reheat on the stove over medium heat or in the microwave until hot throughout, stirring occasionally. Add a splash of water or broth if it has thickened.