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Vegetable Soup

A light and satisfying vegetable soup that combines a savory tomato broth with a bounty of fresh vegetables, perfect for meal prep and cozy evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Vegetable mixture
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 medium bell pepper, chopped
  • 1 medium zucchini, diced
  • 2 cups kale or spinach, chopped Use kale for a chewy texture, spinach for a quick melt.
Liquid ingredients
  • 1 can diced tomatoes With juices
  • 4 cups vegetable broth
Seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika Smoky variety recommended
  • Salt and pepper to taste

Method
 

Preparation
  1. Warm the pot and start the base by heating olive oil in a large pot over medium heat, then add chopped onion and minced garlic.
  2. Sauté until the onion turns translucent and the garlic is fragrant.
  3. Build the vegetable foundation by adding diced carrots, diced celery, and chopped bell pepper. Cook for about 5 minutes, stirring occasionally.
Cooking
  1. Add diced zucchini, chopped kale or spinach, diced tomatoes (with juices), and vegetable broth. Stir well to combine.
  2. Season the broth with oregano, paprika, and a pinch of salt and pepper. Stir to disperse the spices.
  3. Bring the soup to a boil, then reduce the heat and let it simmer for 20–30 minutes until the vegetables are tender.
  4. Taste the broth and adjust seasoning if necessary before serving warm.

Notes

This soup is meal-prep friendly and can be stored in an airtight container in the fridge. Reheat gently to maintain flavor and texture.