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+ servings
Big ceramic bowl of healthy vegetable soup with a gold spoon, ready to eat. A grey napkin and a fresh tomato to the side.
Servings: 3 servings

Easy Vegetable Soup Recipe

4.50 from 16 votes
Easy Vegetable Soup with broccoli, potato, and more! Customize it using your favorite vegetables, add beans, or animal protein! A healthy vegan, paleo, whole30 dinner recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 Tbsp avocado oil
  • 1 cup yellow onion finely chopped (about 1/2 onion)
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 medium-sized russet potato peeled and chopped
  • 2 large carrots peeled and chopped
  • 1 zucchini chopped
  • 1 crown broccoli chopped
  • 2 vine-ripened tomatoes or 1 (!4-oz) can diced tomatoes, drained
  • 2 tsp Italian seasoning
  • 1/4 tsp sea salt to taste

Instructions

  • Add the avocado oil to a large stock pot and heat to medium-high. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the garlic and continue sautéing another 2 minutes, until very fragrant.
  • Pour the broth into the pot and add the chopped potato and carrot. Cover, and bring to a full boil. Cook until potato is soft and just slightly al dente, about 5 minutes.
  • Add the remaining ingredients, stir well, cover, and return to a boil. Once the soup comes to a full boil, reduce the heat and simmer for 5 minutes, or until the vegetables have reached desired done-ness. For very soft vegetables, cook an additional 15 to 20 minutes. Taste the soup for flavor and add more sea salt to taste.
  • Serve in big bowls and enjoy!

Notes

Add 1 to 3 cans of beans (garbanzo beans, black beans, white beans, cannellini beans, kidney beans, etc.) for some plant-based protein.

Nutrition

Serving: 1of 3, Calories: 221kcal, Carbohydrates: 28g, Protein: 5g, Fat: 9g, Fiber: 6g, Sugar: 14g
Course: Soup
Cuisine: American
Keyword: gluten free, healthy, low-carb, paleo, soup recipe, vegan, vegetarian, whole30
Author: Julia