Healthy Veggie Soup

Why Make This Recipe

This Nourishing Feel Good Veggie Soup is perfect for anyone looking to boost their health and wellness. It’s packed with nutritious vegetables and tasty herbs that not just satisfy your hunger but also provide comfort and healing. Whether you’re feeling under the weather or simply want a wholesome meal, this soup is your go-to recipe.

How to Make Nourishing Feel Good Veggie Soup

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 carrots, sliced into rounds
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 2 cups chopped kale (or spinach)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• ½ teaspoon turmeric
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• Juice of 1 lemon
• Optional Add-ins:
  • 1 cup cooked beans or lentils
  • ½ cup quinoa or brown rice
  • Fresh parsley or cilantro for garnish

Directions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened. Then stir in the minced garlic.
3. Stir in zucchini, bell pepper, oregano, basil, turmeric, salt, and pepper.
4. Pour in the vegetable broth and diced tomatoes. Add the bay leaf. Simmer uncovered for 20 minutes until the vegetables are tender.
5. Stir in kale and cook for 5 more minutes. Remove the bay leaf and finish with lemon juice.
6. Ladle into bowls, garnish with parsley, and enjoy warm!

How to Serve Nourishing Feel Good Veggie Soup

Serve this soup hot, either as a main dish or a side. Enjoy it with a slice of whole-grain bread or a simple salad for a complete meal. The soup can also be topped with fresh herbs or some grated cheese if you like.

How to Store Nourishing Feel Good Veggie Soup

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, let it cool completely before placing it in freezer-safe containers. It can be frozen for up to 3 months. Reheat gently on the stove or in the microwave.

Tips to Make Nourishing Feel Good Veggie Soup

• Feel free to add any vegetables you have on hand.
• To make the soup heartier, include cooked beans, lentils, or grains like quinoa or brown rice.
• Adjust the seasoning according to your taste preference; you can add more spices or herbs if desired.

Variation

You can switch up the vegetables based on the seasons. In the fall, try adding pumpkin or squash. In the summer, use fresh tomatoes or corn.

FAQs

Can I use frozen vegetables?
Yes, using frozen vegetables can save time. Just add them to the pot and adjust the cooking time as needed.

Is this soup vegan?
Yes, this soup is vegan! It uses vegetable broth and plenty of vegetables.

How can I make this soup spicier?
To add some heat, include some red pepper flakes or diced jalapeños when cooking the onions and carrots.

Nourishing Feel Good Veggie Soup

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A hearty and comforting veggie soup packed with nutritious vegetables and delightful herbs, perfect for boosting health and wellness.

• Total Time: 45
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 carrots, sliced into rounds
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 2 cups chopped kale (or spinach)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• ½ teaspoon turmeric
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• Juice of 1 lemon
• Optional: 1 cup cooked beans or lentils
• Optional: ½ cup quinoa or brown rice
• Fresh parsley or cilantro for garnish

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened. Then stir in the minced garlic.
3. Stir in zucchini, bell pepper, oregano, basil, turmeric, salt, and pepper.
4. Pour in the vegetable broth and diced tomatoes. Add the bay leaf. Simmer uncovered for 20 minutes until the vegetables are tender.
5. Stir in kale and cook for 5 more minutes. Remove the bay leaf and finish with lemon juice.
6. Ladle into bowls, garnish with parsley, and enjoy warm!

Notes

Feel free to add any vegetables on hand or adjust the seasoning according to your taste preference. This soup is also vegan and can be made heartier with beans or grains.

• Author: nevaeh-hall
• Prep Time: 15
• Cook Time: 30
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 800mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 10g
• Protein: 8g
• Cholesterol: 0mg