Go Back
A bowl of fresh vegetable soup loaded with colorful veggies and herbs.

Vegetable Soup

A cozy and flexible soup made with a variety of vegetables, beans, and warm spices, perfect for gut health and nourishment.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 medium Carrots For natural sweetness and color.
  • 2 stalks Celery For classic soup base flavor.
  • 1 medium Onion Adds depth.
  • 2 cloves Garlic For gut friendly goodness.
  • 1 medium Zucchini For a tender bite.
  • 4 cups Low sodium broth Or homemade stock.
  • 1 can Canned diced tomatoes If tolerated, for brightness.
  • 1 cup Leafy greens (spinach or kale) To be stirred in at the end.
  • 1 cup White beans or chickpeas For extra fiber and staying power.
Spices and Seasonings
  • 1 tsp Turmeric For anti-inflammatory properties.
  • 1 tsp Ginger To maximize warmth.
  • 1 pinch Black pepper Helps absorb curcumin.
  • 1 tsp Salt To taste.
  • 2 tbsp Olive oil For sautéing aromatics.
Finishing Touch
  • 2 tbsp Lemon juice To awaken the flavors.

Method
 

Preparation
  1. Heat olive oil in a big pot. Add onion, celery, and carrots. Cook until softened, about 8 to 10 minutes.
  2. Add garlic and sliced leek (if using). Cook for 1 to 2 minutes.
  3. Stir in turmeric, ginger, black pepper, and a little salt. Cook for 30 seconds.
Cooking
  1. Add broth, tomatoes (if using), and longer cooking vegetables like potatoes or sweet potatoes. Simmer until tender.
  2. Add quick-cooking veggies like zucchini and greens near the end. Add beans in the last 5 minutes.
  3. Turn off the heat and add lemon juice. Taste and adjust salt.

Notes

This soup is versatile; you can swap vegetables based on what you have. Great for meal prep; flavor improves after a day in the fridge.