A comforting, wholesome vegetable soup made from pantry staples. Easy, nourishing, and naturally vegan.
Recipe Card
Yield: About 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Dietary Tags:
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Low-Fat
- High-Fiber
Ingredients Checklist:
- Potatoes
- Carrot
- Zucchini
- Onion
- Fresh parsley or cilantro
- Olive oil (optional)
- Salt and pepper
- Turmeric or curry powder (optional for color and flavor)
- Water or vegetable broth
Instructions:
- Peel and chop all vegetables into small, even cubes.
- Sauté onions in a pot with a little olive oil until translucent (optional step).
- Add carrots and potatoes, stir for 2–3 minutes.
- Add zucchini and herbs, then pour in enough water or vegetable broth to cover.
- Season with salt, pepper, and optional turmeric or spices.
- Bring to a boil, then reduce to a simmer and cook for 25–30 minutes, or until vegetables are soft.
- Taste and adjust seasoning, then serve hot, garnished with fresh herbs.
Notes:
- Naturally vegan and gluten-free.
- Add lentils or beans for protein.
- Use turmeric for a warm golden color and anti-inflammatory boost.
- Great for meal prep — flavors deepen the next day.
Introduction
This is the kind of soup that warms you from the inside out — made with just a handful of fresh vegetables, it’s both humble and healing. I reach for this recipe when I need something quick, healthy, and satisfying without any fuss.
Whether you’re under the weather or just want to get more veggies in your day, this hearty vegetable soup is a go-to. It’s incredibly forgiving, and you can build on it however you like.
Step-by-Step Cooking Guide
Prep the Ingredients
Step 1: Chop the veggies
Peel your potatoes and carrot, and chop all the vegetables into bite-sized pieces. Keep things even so they cook uniformly.
Tip: Use starchy potatoes for a thicker broth, or waxy ones for chunks that hold their shape.
Step 2: Sauté aromatics (optional)
In a large pot, warm a bit of olive oil and sauté the chopped onion until translucent. This adds depth but can be skipped for an oil-free version.
Step 3: Add veggies and liquid
Add the carrot and potato first, sauté for a minute or two, then stir in the zucchini and herbs. Pour in water or broth until just covered.
Step 4: Season and simmer
Add salt, pepper, and a pinch of turmeric or curry powder if using. Bring to a boil, then reduce to a gentle simmer.
Step 5: Cook until tender
Let the soup simmer for 25–30 minutes, until all vegetables are soft and the broth is flavorful.
Step 6: Finish and serve
Taste, adjust seasoning if needed, and serve hot, garnished with chopped parsley or cilantro.
Optional: Mash some potatoes in the pot to thicken the broth naturally.
Ingredient Details & Substitution Tips
Core Ingredients:
- Potatoes – The hearty base; adds thickness when broken down.
- Carrots – Sweetness and color.
- Zucchini – Adds bulk and absorbs flavor.
- Onion – Depth of flavor; skip or replace with leek if preferred.
- Parsley or cilantro – Bright finishing touch.
Recommended Add-Ins:
- Garlic, bay leaf, or celery for a flavor boost
- Canned tomatoes or tomato paste for acidity
- Cooked lentils, beans, or quinoa for extra protein
- Spinach or kale stirred in at the end for greens
Substitutions:
- No zucchini? Use green beans, bell pepper, or celery.
- No fresh herbs? Dried herbs work too — use half the amount.
- No broth? Water + a pinch of salt or bouillon cube works well.
Equipment Tips:
- Any large soup pot will work.
- Immersion blender (optional) if you want a creamier soup texture.
Recipe Variations & Serving Suggestions
Flavor Variations:
- Add 1 tsp curry powder or turmeric for a spiced golden soup
- Stir in coconut milk at the end for a creamy version
- Add lemon juice or vinegar for a tangy finish
Dietary Adaptations:
- Low Carb: Replace potatoes with cauliflower or turnips
- High Protein: Add lentils or canned chickpeas
- Spicy Kick: Add chili flakes or a dash of hot sauce
Serving Ideas:
- Serve with crusty bread, rice, or a grilled sandwich
- Top with a dollop of pesto or herbed yogurt
- Make it a meal with a side salad and a light vinaigrette
Storage & Make-Ahead Info
Storage:
- Fridge: Store in airtight container up to 4–5 days
- Freezer: Freezes well for up to 3 months in portions
Reheating:
- Stovetop: Simmer on low until heated through
- Microwave: 1–2 minutes per bowl, stir halfway
Make-Ahead Tips:
- Chop all veggies the day before and store in containers
- Cook a double batch — it gets better with time
Shelf Life Notes:
- Soup thickens slightly as it sits
- Add a splash of water when reheating to loosen the broth
Nutrition Facts (Estimated Per Serving)
- Calories: 120
- Carbs: 20g
- Protein: 3g
- Fat: 2g
- Fiber: 4g
- Sodium: depends on broth/salt
Allergens: Naturally free from most major allergens
Highlights:
Low-Calorie | Vegan | Gluten-Free | Oil-Free Option | High Fiber
Frequently Asked Questions
Q: Can I use frozen vegetables?
A: Absolutely — they’re great time-savers. Add them straight from the freezer.
Q: Can I make this in an Instant Pot?
A: Yes. Sauté onions, then pressure cook everything for 7 minutes with quick release.
Q: How can I make it creamy without dairy?
A: Blend a portion of the soup, or stir in canned coconut milk.
Q: Can I add noodles or pasta?
A: Sure — add small pasta shapes during the last 10 minutes of simmering.
Q: Is this good for babies/toddlers?
A: Yes, it’s soft and simple. Skip salt and spices for young eaters.
Personal Story & Final Thoughts
This recipe came together on a cold evening when I had just a few fresh vegetables left and needed something soothing and quick. The golden broth — thanks to turmeric — and soft, nourishing chunks of potato and zucchini were exactly what I needed.
It’s now a regular in my kitchen — especially when I want to eat clean, reset my digestion, or just get more veggies in effortlessly.
Call-to-Action
If you make this Hearty Vegetable Soup, let me know how you made it your own. Add lentils? Toss in spinach? Tag me or comment below — I’d love to hear your variations.
Looking for more wholesome meals? Try my One-Pot Lentil Stew or Coconut Curry Veggie Soup next.
