Vegetable Soup Recipe

Too often is soup overlooked for its detoxing abilities and delicious flavor. Ditch the salads this season and reach for a bowl of this healthy vegetable soup recipe! Bring on the healthful goodness with this delicious & hearty soup detox!

Boy do I have a treat for you! And by treat I mean detox because after the holidays I don’t want to look at anything containing sugar. That’s a lie but still this Detox Soup Recipe, I could stare at all day.

A Healthy Take on Detoxing

Detox is kind of a loaded term. I’ve had people ask me when this recipe will “take effect” and they will start to feel the detoxing impact. Here’s the truth: You won’t. To me, a soup detox means focusing on vegetables and feeling good in your own skin. After eating lots of cookies and sweets, I too start to crave ALL.THE.VEGGIES.

All too often salads take the crown for the ultimate in detox dishes and soups are entirely forgotten. When people tell me they don’t like soup it literally crushes my soul. How could you not like soup? There are millions of different flavour combos, you can throw everything but the kitchen sink into them and you can get your entire days worth of vegetables into one bowl. And this classic and healthy Vegetable Soup Recipe is certainly no exception.

Here are a few other reasons to make this easy vegetable soup:

1. One Pot – who doesn’t love a good one-pot recipe?
2. Packed full of veggies – there are 8 different types of veggies making this the best vegetable soup recipe – trust me!
3. Easily Customizable – you can swap in and out your favorite vegetables and herbs for a customized recipe based on your taste preferences.
4. Meal Prep + Freeze – this vegetable soup recipe makes a huge pot so it’s perfect for meal prepping for the week or freezing in individual containers so you can easily thaw your dinner!

Ingredients in Healthy Vegetable Soup [Soup Detox]:

This healthy soup recipe is gluten-free and dairy-free and made with 7 different types of vegetables (8 if you count the parsley!). Here’s what you need:

• olive oil – for cooking the veggies
• vegetables – yellow onion, large carrot, celery stalks, red bell pepper, garlic cloves, green beans, diced tomatoes and kale.
• vegetable broth or stock – You could also use chicken broth or stock if not vegetarian.
• seasonings, spices and fresh herbs – dried oregano, dried basil, dried thyme, sea salt, black pepper and fresh parsley. Note: In a pinch you can use 1-2 tbsp of Italian Seasoning in place of oregano, basil and thyme.

How to Make This Vegetable Soup Recipe:

There are 8 different types of vegetables in this Healthy Vegetable Soup Recipe. Well there is if you count parsley. Here’s how to make this vegetable soup!

STEP 1: COOK VEGGIES

Heat up a large pot or dutch oven over medium-high heat and add olive oil. Toss in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent. Add in garlic and bell pepper and cook for 1 minute. Add in green beans and cook for another minute.

STEP 2: ADD LIQUIDS + SIMMER VEGETABLE SOUP

Top with diced tomatoes, vegetable stock and spices and give it a stir. Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes. Add in kale and cook for 5 more minutes (it will wilt). Top with fresh parsley and serve warm.

What Other Vegetables Can I Use?

I have a preference for certain veggies but I welcome you to change them up. Not a fan of string beans? Replace with cauliflower! Love broccoli? Throw that in. That’s the best part about this easy vegetable soup recipe, it’s easily customizable. Here’s some ideas:

• Potatoes – Add potatoes or even sweet potatoes for a heartier soup. You may need to cook a tiny bit longer until tender.
• Zucchini – Perfect if you have an abundance of zucchini from a garden or have stored some in your freezer, like me!
• Corn or peas – fresh, frozen or canned corn or peas will all work
• Cauliflower + Broccoli – If I have leftovers of either I will often throw them into this vegetable soup recipe!
• Spinach or chard – replace the kale with spinach or chard.

If you’re looking for a protein boost, throw in some chicken or beef or even beans or just leave it as is when you need a fresh start. Vegetables have never tasted so good. Chickpeas or other beans are a great plant-based protein option!

Add a squeeze of fresh lemon juice for a little zesty kick!

Bonus points: use some homemade bone broth for an extra dose of vitamins and minerals.

Storage Instructions

One of the reasons I love soup is that you can make one big batch and have meals all week or you can freeze leftover and have a balanced meal on a busy night.

In Fridge – let cool in the refrigerator in an airtight container – it’ll keep for up to five days.

To freeze – If you need to store it longer than five days, let it cool in the refrigerator first and then transfer to the freezer. It’ll keep for up to three months!

More Healthy Soup Recipes

• Chicken Lentil Soup
• Tuscan White Beans Soup
• Healthy Split Pea Soup
• Slow Cooker Chicken Soup
• Minestrone Soup
• Healthy Butternut Squash Soup
• Ginger and Butternut Squash Soup
• Mushroom and Millet Soup
• Roasted tomato Soup
• Mushroom and Wild Rice Soup
• Instant Pot Chicken Enchilada Soup

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