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Simple veggie soup recipe


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Great soup to get your kids eating their vegetables. This is a nice and simple combination of potatoes, carrots, celery and onion.

5 people made this

IngredientsServes: 4

  • 1 onion, chopped
  • 1 tablespoon olive oil
  • 2 to 4 sticks celery, chopped (to taste)
  • 2 large potatoes, peeled and chopped
  • 2 carrots, chopped
  • 1L vegetable stock

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Fry the onion in the olive oil in a large saucepan till softened, about 5 minutes. Add remaining vegetables and stir to coat in the oil; saute for a few minutes.
  2. Add vegetable stock and bring to a simmer. Simmer, covered, for 15 minutes, or till veg is tender.
  3. Remove soup from heat and blend until smooth using a hand-held immersion blender.

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Vegetarian soup recipes

Looking for vegetable soup recipes? Want a vegan pho idea? Try our vegan and vegetarian soups using chickpeas, squash, sweet potatoes and more. Try our healthy vegetarian recipes with less than 300 calories here.

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Healthy Recipe: Easy Veggie Soup with Fresh Pesto

A big pot of veggie soup is a great way to kick off a weight loss goal. Low in calories but high in fiber, it’ll fill you up and boost hydration. Use any fresh veggies you have languishing in the crisper, or grab a bag of frozen veggies—they’re just as nutritious, and the chopping is done for you.

Ingredients

1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 clove garlic, smashed
4 cups (32 fl oz/1 l) chicken stock, reduced sodium
1 large can (28 oz/875 g) diced tomatoes
1 can (15 oz/470 g) chickpeas, no salt added, rinsed and drained
1 lb (500 g) frozen mixed vegetables, no salt added
1 dried bay leaf
Fresh pesto for topping
Freshly ground pepper

Instructions

In a large pot over medium-high heat, warm the olive oil. Add the onion, carrot, and celery and sauté until tender, about 5 minutes. Add the garlic and stir until fragrant, 1 minute. Add the stock, tomatoes, chickpeas, frozen vegetables, and bay leaf. Bring to a simmer, adjust the heat to maintain, and cook until the flavors have blended, about 10 minutes. Remove and discard the bay leaf.

Ladle the soup into bowls, dollop each with 1 tablespoon pesto, grind with pepper, and serve warm.

Makes 8 servings Serving size: 2 cups (16 fl oz/500 ml)

Nutrition Facts (per serving)

Calories 223
Protein 9 g
Total fat 12 g
Saturated fat 2 g
Carbs 22 g
Fiber 6 g
Total sugars 7 g
Added sugars 0 g
Sodium 284 mg

This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.

Becky Duffett

Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.


Potato Soup

Coconut milk is the yum-driving factor in this hearty potato soup, as well. That velvety smooth, rich flavor is complemented with starchy potatoes and savory onions, garlic, and thyme.

This soup can be easily tailored to fit your tastes and is delicious when served as is, with chunks of carrots and potatoes, or when blended into creamy perfection. However you choose to enjoy it, don’t forget the toppings. Vegan sour cream, green onions, vegan cheese, and vegan bacon bits elevate this dish to something that even your non-plant-based friends won’t be able to resist.


27 Healthy Vegetarian Soup Recipes

It’s cold outside here in Kansas City, so I’m sharing my favorite soup recipes available on the blog. These soups and stews are warming, hearty and packed with veggies. All of the recipes are vegetarian, of course. Many are vegan as well, either as written or with slight modifications.

From creamy, yet cream-less tomato soup (perfect with a grilled cheese sandwich) to contest-winning vegetarian chili, you’ll find just what you’re craving below.

At the bottom of the post, you’ll get a sneak peek at the eight soup recipes available in my cookbook, Love Real Food. I’m genuinely obsessed with every single one of them. Alright, let’s make some soup!

1) Best Lentil Soup

“This soup is AMAZING! Holy cow the lemon in this just adds something that I never knew I was missing! I ate this for like a week straight & couldn’t get enough of it! PLUS it’s packed full of lentils my FAV! If you found this recipe and are thinking about making it, do yourself a favor and make it asap! Thanks so much for sharing, this will be one of my go-to’s now!” – Rachael

2) Chickpea Noodle Soup

Easily gluten free and vegan

“Amazing! This is so flavorful, a perfect substitution for chicken noodle soup. I made it exactly as-is.” – Katherine

3) Butternut Squash Chipotle Chili with Avocado

“My fiancé is a chili enthusiast and a meat lover. We both rank this our number one chili recipe! It is delicious by itself, with chips as a snack, with avocado (as recommended in the recipe) or with a fried egg thrown on top for brunch. Do yourself a favor–make a double batch and freeze half for later!” – Coral

4) Curried Sweet Potato, Farro, Kale and Chickpea Soup

“This soup is delicious! I found your recipe on Friday, made it on Sunday, and am eating it right now and for lunch allll week long. It is sweet, spicy, and hearty. Thanks for sharing the recipe :)” – Christy

5) Quinoa Vegetable Soup with Kale

“Absolutely wonderful! Made this soup tonight and it was a complete success. Happy husband and I was surprised but extremely happy kids. EVERYONE went back for seconds. Thank you for your expertise and recipe. I will make it again.” – Misty

6) Roasted Butternut Squash Soup

Gluten free and easily vegan

“This was simple but absolutely outstanding! THANK YOU!” – Patricia

7) Classic Minestrone Soup

Easily gluten free and easily vegan (skip the cheese)

“Kate, I have made this soup many times in the last couple of years! It is as perfect a minestrone soup as there is. I do all the cooking in the family, and if my wife hasn’t had this in a while….she starts dropping hints like crazy. Such good stuff. I follow it to a tee….using green beans, red potatoes and squash as my seasonal veggies.” – Steve

8) West African Peanut Soup

“Soooooooooo DELICIOUS! I made this with kale and served with brown rice. I love the thickness and flavour of this dish! Simple recipe with most ingredients already being in my pantry :-)” – Fiona

9) Vegetarian Tortilla Soup

Easily gluten free and vegan

“This was the MOST yummy and satisfying soup!! I’m making it again tonight. It will be a regular in my house from now on.” – Annemarie

10) Creamy Roasted Carrot Soup

Gluten free and easily vegan

“I made this soup last night it was absolutely delicious, one of the best soups I have ever made. Think I will try the carrot & ginger soup next when I have made it I will let you know how it goes.” – Nadia

11) Pinto Posole

“I am away from my family this holiday season and really homesick for Tex Mex and my family. I made this for myself for brunch to try to lift my spirits and even the smell of the chiles toasting made me feel at home. 10/10 delicious. Added cabbage and radish for toppings. Thanks Kate!” – Laura

12) Curried Cauliflower Soup

“I have made this soup several times and not only do I love it, my husband asks for it regularly. Most men are meat and potatoes, especially mine, so that says a lot! We love Tia food and the hotter, the better. To increase the spice we add jalapeño and red pepper flakes to this recipe but we stick true it. I have made it for friends and they were “wowed.” This recipe is a MUST try!! Love it!! Thank you for sharing. ” – Deanna

13) Spicy Black Bean Soup

“This soup is amazing! It will definitely be put in our weekly rotation this winter. This was quick to put together, healthy, and there are so many ways to add on ingredients like the avocado, radishes, cheese, Greek yogurt, etc for extra tastiness. Thank you…your recipes are quickly becoming favorites in this house!” – Martha

14) Creamy Vegan Pumpkin Soup

“Thank you for this wonderful recipe! I got a pumpkin in my CSA and thought “ummmm….” I searched your site for pumpkin recipes and I have to say, this is now one of my favorites. Super flavorful and silky (even with an immersion blender!).” – Tess

15) Classic Tomato Soup (Lightened Up!)

Gluten free and easily vegan

“Best homemade tomato soup recipe I’ve found! Terrific not acidic, not sweet, just right! Thank you!” – Rex

16) Homemade Vegetarian Chili

“I absolutely LOVE this chile recipe! I have made it several times and I still can’t get enough of it. Especially now since it is so cold where I live! I even got a bunch of meat eaters to love it! Thanks for the great recipe :)” – Stephanie

17) Redeeming Green Soup with Lemon and Cayenne

“This is one of the best green soups I have ever had! Just fantastic! My very discerning husband and mother-in-law just love it. Thanks for sharing this beautiful and nourishing recipe.” – Katrina

18) Creamy Thai Carrot Sweet Potato Soup

“So I never comment on blogs (but i ALWAYS read the comments section). If you’re like me, you’re looking for someone who’s made this soup to vouch for how awesome it is. Well look no further, cause I’m your girl.

I’ve been a vegetarian my whole life and soup seems to still be one of those things that’s super difficult to for me to want to eat it again and again for days after I make it. I consider this one my first victory—Incredibly flavorful and hearty without all the fatty cream. I didn’t have almonds or tamari, so i topped mine with toasted pepitas and it was perfect. It also helped to have my immersion blender on hand.

19) Pasta e Fagioli (Italian Pasta and Beans)

Easily gluten free and vegan

“I’ve made this recipe twice in the past week. This is our new favorite soup! I followed the recipe exactly and it turned out perfectly both times.” – Brittany

20) Vegetarian Pho

“Hi Kate, It is summer here in Australia but I saw your recipe and tried it the other night. My husband and I loved it and I am sure I will be making it quite often. Thanks for sharing.” – Sandi

21) Thai Curried Butternut Squash Soup

“I made this soup for lunch today during our blizzard on Cape Cod. It is amazingly delicious! The toasted coconut on top really makes it! I used an immersion blender and added the coconut milk to the soup in the pot afterwards. Not as pretty as yours but still delicious. Thanks for another great recipe, Kate. I will definitely make this many times.” – Cindy

22) Seriously Good Vegetable Soup

“This soup was EXACTLY what I was looking for. Hearty. Veggie-packed, and not bland at all (which I find can be an issue with vegetable soups…like carrots in tomato water I often say). My veggie combo was potato, zucchini, green beans, and kale at the end – used more like three cups of veg and kale each. And had some fresh thyme in the house to used that – Just right. Saving to my fav soup recipes. Thank you!” – Rachel

23) Broccoli Cheese Soup

Gluten free and easily vegan

“Oh my gosh! This soup is so creamy and broccolicious. It’s NOT a dairy bomb like many other broccoli cheese soups I have made or bought in the past. What a great idea to add potato. Thanks so much Kate!” – Dave

24) Mexican Quinoa Stew

“This is a great weeknight recipe! Prepared in 20 minutes before afternoon activities and left it on the stove to simmer. My 8 & 10-yr old boys gobbled it up when we got home. So easy and so much flavor. Thank you!” – Jen

25) Southwestern Corn Chowder

Gluten free and easily vegan

“Once again- this recipe was a winner we love it. We are long past the fresh corn season in Idaho and instead I used a good quality frozen corn. I did not change a thing except maybe to make more next time ) Thank you for introducing me to crème fraîche and thank you for the many good meals.” – Lucy

26) Quick Dal Makhani

“This dal has become one of my favorite recipes ever. It is absolutely delicious, I will have to double the recipe when I make it again in a few days. I didn’t have garam masala on hand so I used curry powder instead and used my immersion blender to make it creamy. Love this recipe!!” – Eleonore

27) Creamy Roasted Cauliflower Soup

Gluten free and easily vegan

“This is delicious…and I don’t even like cauliflower. Thank you for your tasty and healthy recipes, equal parts important over here in our house!” – Crystal

Here are all the soups and stews in my cookbook, Love Real Food! Get your copy.

If you make any of these soups at home, please post a picture on Instagram and tag it #cookieandkate so I can go check it out! I love it when that happens. ♥


Vegan Cabbage Potato Soup

Soup is probably one of the best uses for cabbage. Besides being warming and comforting it is also healing.

I started with a large diced onion ( tough you could use a leek), and finely shredded green cabbage that I caramelize together in my largest pot until completely wilted and golden around the edges.

A little patience is needed to concentrated the flavors of such rustic basic ingredients before simmering them away with caraway, fresh dill, thyme and tiny dice of golden potatoes.

Serve with lots of fresh chopped chives, and If you are fond of smoky tempeh as much as we are then remember to pan sear a few strips in a cast iron skillet just before serving. A great source of protein, adds a nice crunch with salty and smoky flavors.


Healthy Recipe: Easy Veggie Soup with Fresh Pesto

A big pot of veggie soup is a great way to kick off a weight loss goal. Low in calories but high in fiber, it’ll fill you up and boost hydration. Use any fresh veggies you have languishing in the crisper, or grab a bag of frozen veggies—they’re just as nutritious, and the chopping is done for you.

Ingredients

1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 clove garlic, smashed
4 cups (32 fl oz/1 l) chicken stock, reduced sodium
1 large can (28 oz/875 g) diced tomatoes
1 can (15 oz/470 g) chickpeas, no salt added, rinsed and drained
1 lb (500 g) frozen mixed vegetables, no salt added
1 dried bay leaf
Fresh pesto for topping
Freshly ground pepper

Instructions

In a large pot over medium-high heat, warm the olive oil. Add the onion, carrot, and celery and sauté until tender, about 5 minutes. Add the garlic and stir until fragrant, 1 minute. Add the stock, tomatoes, chickpeas, frozen vegetables, and bay leaf. Bring to a simmer, adjust the heat to maintain, and cook until the flavors have blended, about 10 minutes. Remove and discard the bay leaf.

Ladle the soup into bowls, dollop each with 1 tablespoon pesto, grind with pepper, and serve warm.

Makes 8 servings Serving size: 2 cups (16 fl oz/500 ml)

Nutrition Facts (per serving)

Calories 223
Protein 9 g
Total fat 12 g
Saturated fat 2 g
Carbs 22 g
Fiber 6 g
Total sugars 7 g
Added sugars 0 g
Sodium 284 mg

This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.

Becky Duffett

Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.


Simple Vegetable Soup

Soup is the single most brilliant way to use up what you have in your fridge.

Soup is the single most brilliant way to use up what you have in your fridge. And it’s hard to screw up a simple vegetable soup. Those are just two of the reasons I love it. There is almost always a pot of soup waiting to happen in your kitchen, if you are in the mood. This is the one that presented itself this week.

I had also just spent a day shopping at Arthur Avenue, a few blocks of almost-frozen-in-time Italian food gorgeousness that makes one feel like breaking out in an aria. I go there every couple of months with my friend food writer Eugenia Giobbi Bone, and occasionally, if I’m lucky, her dad Ed Giobbi is our escort. We start with a cappuccino at Jean Carlo’s shop, Tino’s, where I want to live when I get older.

Then we start the day’s shopping, the fish store, the butcher, the produce place, Teitel Brothers – where thanks to Gena we get extra Parmesan rinds to throw into our vegetable soups (remember this when you make the soup). Sometimes we break for a perfect piece of focaccia, or once or twice, when we were being extra indulgent some steamed mussels and baby artichokes at one of the little restaurants where everyone is always drinking a glass of wine with lunch.

Does this sound luxurious? Well, it is. It god damn is, and it is a much better solution for me than being in a therapist’s office, and I feel sure I reap at least as many benefits from it. Plus, my family eats like kings for days after.

This Simple Vegetable Soup is the single most brilliant way to use up what you have in your fridge.

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I digress. At a little deli-ish kiosk in one of the shopping areas I bought a little plastic container of something chopped and red which sat behind the glass, an ingredient the Italian ladies call “bruschetta topping”, which Gena told me she uses in all sorts of ways. It’s basically a finely chopped red pepper relish. There was spicy and a not spicy version, and I was feeling perky so I opted for the spicy. “How should I use it?” I asked the lady scooping it into the container, who shrugged. “Every way,” she said.

So here’s one of the ways I used it this week. Skip it for the finicky kids that’s why it’s optional. (Oh, yes, if you use vegetable broth, this is a vegetarian soup).


Everybody Loves Vegetable Soup…Even the Kids!

Growing up my mom was always very into making homemade vegetable soup. It seems like we had it at least once a week. I wasn’t really a big veggie eater as a kid, but you could always get me to eat my mom’s homemade vegetable soup. Vegetable soup, especially if it’s homemade, is just one of those foods that you sorta can’t not like.

Mom was super thrifty when it came to not wasting food (she’s still like this!) and so making vegetable soup was a great way to “use up” whatever vegetables she had on hand… basically any vegetable in the fridge made its way into her soup. And yet strangely enough, mom’s soup always tasted more or less the same (I still don’t exactly have a good explanation for this?)


Cook's notes

The most time-consuming aspect of this recipe is chopping the veggies - once they're washed and cut, it's a breeze to saute and simmer this soup. Begin 20 minutes before you want to sit down to a meal and you'll be set.