Healthy Vegetable Soup for Dinner
This light yet hearty vegetable soup is packed with fresh veggies, making it a perfect option for a healthy dinner. It’s comforting, nourishing, and easy to prepare, ideal for a cozy evening meal.
Equipment
- Large pot
- Ladle
- Chopping board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 medium zucchini diced
- 1 small potato peeled and diced
- ½ cup green beans chopped
- ½ cup fresh peas or frozen
- 1 tomato chopped
- 4 cups vegetable stock or water
- ½ teaspoon oregano dried
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Vegetables:
- Wash, peel, and dice all the vegetables as mentioned in the ingredients list.
Cook the Soup:
- Heat olive oil in a large pot over medium heat.1 tablespoon olive oil
- Add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened.1 medium onion, 2 cloves garlic
- Add the diced carrot, potato, and zucchini. Sauté for another 5 minutes until slightly tender.1 medium carrot, 1 medium zucchini, 1 small potato
- Add the chopped tomato, green beans, and peas. Stir well to combine.1/2 cup green beans, 1 tomato, 1/2 cup fresh peas
- Pour in the vegetable stock or water and bring it to a boil.4 cups vegetable stock
- Once boiling, reduce the heat to low and add the oregano, black pepper, and salt.1/2 teaspoon oregano, 1/2 teaspoon black pepper, 1/2 teaspoon salt
- Cover and let the soup simmer for 15-20 minutes until all the vegetables are cooked through.
Serve:
- Once done, ladle the soup into bowls and garnish with freshly chopped parsley.Fresh parsley
- Serve hot with crusty bread or whole wheat toast on the side.
Notes
You can add other vegetables like spinach, corn, or bell peppers to make it more nutritious.
Adjust the consistency by adding more or less vegetable stock, depending on your preference.
If you like a thicker soup, you can mash a few of the cooked vegetables into the broth.
Adjust the consistency by adding more or less vegetable stock, depending on your preference.
If you like a thicker soup, you can mash a few of the cooked vegetables into the broth.
Nutrition
Calories: 262kcalCarbohydrates: 44gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2620mgPotassium: 1117mgFiber: 9gSugar: 16gVitamin A: 7369IUVitamin C: 68mgCalcium: 91mgIron: 3mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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