Easy Veggie Soup
Want to know how to make an easy and healthy Veggie Soup? This recipe has you covered. 10 Fresh Ingredients, 25 Minutes Hands-on Time - Awesome Flavor. Gluten-Free. Keto. Low-Carb. Paleo. Whole 30.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Servings: 6 servings
- 8 cups vegetable stock
- 1 onion (diced)
- 4 celery stalks (diced)
- 1 red pepper (diced)
- 4 carrots (diced - about 2 cups)
- 2 zucchini (sliced - about 2 cups)
- 4 tomatoes (diced)
- 2 cups baby potatoes (omit if low-carb or keto)
- 1 cup button mushrooms (sliced)
- 2 cups spinach (roughly chopped)
- 1 cup green beans (sliced into bite sized pieces)
- 1 tsp red chilli flakes
- 2 tsp dried thyme
- to taste salt and pepper
Toss all the ingredients into a large pot and bring to the boil. Season generously with salt and pepper.
Lower the temperature and simmer for 45 minutes to an hour, depending on how soft you want the veggies.
Once the vegetables are cooked, taste test and add more salt and pepper if needed.
Tips and Tricks:
1. I like to blend half of the soup and mix it back in with the rest - in order to give the soup more body/thickness.
Calories: 124kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1313mg | Potassium: 933mg | Fiber: 6g | Sugar: 11g | Vitamin A: 10084IU | Vitamin C: 67mg | Calcium: 65mg | Iron: 2mg