Garden Vegetable & Broccoli Soup

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 Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, sliced
  • 1 head broccoli, cut into small florets
  • 1 medium zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 4 cups vegetable broth (low sodium preferred)
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • Salt and black pepper to taste
  • 1 cup spinach or kale (optional)
  • Juice of ½ lemon (optional, for brightness)

 Instructions

  1. Sauté aromatics
    Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.
  2. Add base vegetables
    Stir in carrots and celery. Cook for 5 minutes until slightly tender.
  3. Add remaining vegetables
    Add broccoli, zucchini, green beans, and canned tomatoes. Stir well.
  4. Add broth & seasonings
    Pour in vegetable broth. Add thyme, oregano, salt, and pepper. Bring to a boil.
  5. Simmer
    Reduce heat and simmer uncovered for 20–25 minutes, until vegetables are tender.
  6. Finish
    Stir in spinach or kale (if using) and cook 2–3 more minutes. Add lemon juice if desired. Taste and adjust seasoning.
  7. Serve warm
    Garnish with fresh parsley, grated Parmesan, or a drizzle of olive oil if desired.

 Nutrition Information (Per Serving – Approximate, Makes 6 servings)

  • Calories: 140
  • Protein: 4g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Sugars: 7g
  • Fat: 6g
  • Saturated Fat: 1g
  • Sodium: 380mg (varies by broth used)
  • Vitamin A: ~120% DV
  • Vitamin C: ~100% DV
  • Iron: ~8% DV
  • Calcium: ~6% DV

low-calorie, high-fiber, heart-healthy, and naturally vegetarian.

 Frequently Asked Questions

1. Can I make this soup vegan?

Yes! The recipe is already vegan as written. Just avoid adding cheese as garnish.

2. Can I add protein?

Absolutely. Try:

  • White beans or chickpeas
  • Lentils
  • Shredded chicken (if not vegetarian)
  • Tofu cubes

3. Can I freeze this soup?

Yes. Let cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

4. How do I make it creamier?

Blend 1–2 cups of the soup and stir back in, or add:

  • ½ cup coconut milk
  • ¼ cup heavy cream
  • A small peeled potato while simmering (natural thickener)

5. How long does it last in the fridge?

Store in an airtight container for up to 4–5 days.

6. Can I use frozen vegetables?

Yes! Frozen broccoli, carrots, or mixed vegetables work well. No need to thaw first.

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