Vegetable Soup

Only 80 calories per bowl, plant-based, warm and comforting, this Vegetable Soup is the perfect veggie-packed healthy meal made with fresh or frozen vegetables!

Course Main Course, Main Dish, Soup

Cuisine American, Lunch, Soup, Summer, Vegan, Vegetarian

Keyword Easy Healthy Roasted Vegetable Soup, Easy Vegetable Soup, Homemade Vegetable Soup

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 80kcal

Author Chrissie

Equipment

Ingredients

2 tablespoons olive oil
1 white onion diced
2 cloves garlic finely minced
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
salt and pepper (a pinch or two each, to taste)
1 parsnip chopped
3 medium carrots chopped
1 large red bell pepper chopped
3 ribs celery chopped
1/4 cup white wine (optional)
1 medium zucchini chopped
400 ml canned diced tomatoes
1 cup shredded cabbage
7 cup vegetable stock
freshly chopped parsley or basil for serving (optional)

US Customary - Metric

Instructions

Heat a large heavy-bottom pot over medium heat and add the olive oil.
Add the diced onions, garlic, onion powder, and Italian seasoning and cook until the onions are soft and the garlic is fragrant.
Add the salt and pepper, the chopped parsnip, chopped carrots, chopped bell pepper, and chopped celery, allowing the veggies to soften for several minutes, stirring regularly.
Deglaze the pan with the white wine, scraping any brown bits off the bottom of the pot.
Add the chopped zucchini, canned tomatoes, cabbage and vegetable stock.
Stir well, cover the pot, and cook for about 20 to 30 minutes, stirring regularly.
Add more salt and/or pepper to taste, if desired.
Serve in bowls with some freshly chopped parsley or basil (optional).

Notes

Storage Instructions

This recipe is great for meal prep. Simply make as directed, let cool, and store in airtight containers in the fridge for up to 3 days.

Freezer Instructions

Freeze in airtight containers for up to 2 months.

Nutrition