Want to know how to make an easy and healthy Vegetable Soup recipe? We’ve got you covered. 10 Fresh Ingredients, 25 Minutes Hands-on Time - Awesome Flavor. Gluten-Free. Keto. Low-Carb. Paleo. Whole 30.
Prep Time 25 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour25 minutesminutes
Serving Size 6servings
Ingredients
8cupsvegetable stock
1onion(diced)
4celery stalks(diced)
1red pepper(diced)
4carrots(diced - about 2 cups)
2zucchini(sliced - about 2 cups)
4tomatoes(diced)
2cupsbaby potatoes(omit if low-carb or keto)
1cupbutton mushrooms(sliced)
2cupsspinach(roughly chopped)
1cupgreen beans(sliced into bite sized pieces)
1tspred chilli flakes
2tspdried thyme
to tastesalt and pepper
Instructions
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.
Notes
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.