This easy healthy Garden Vegetable Soup is packed with nutrition and flavor. It makes a great side or light lunch.
I have a confession. I do not have a vegetable garden, but if I did, these are the vegetables I would grow. I love to include cauliflower, zucchini, tomatoes, carrots, and celery to so many different recipes. If only I had a green thumb…
This Garden Vegetable Soup recipe was inspired by Ellie Krieger’s “Tuscan Vegetable Soup” from the Food Network. She includes white beans, which I didn’t have at the time.
I have made this soup in the past with beans and it really adds a nice flavor, as well as protein. If you do add them, I would omit some vegetables to keep the ratio of broth to veggies at a balanced amount.
In place of the beans, I added cauliflower, which adds a filling element. I added vinegar, to add a bit of zing. When you add the herbs, you may want to put in smaller amounts, and taste as you go.
I added a bit more sage than Ellie did, because I love the flavor. You could also put in basil, rosemary, marjoram, and a bay leaf, or any combination of them. I have included nutritional yeast, which adds a “cheesy” flavor, and gives you a load of B vitamins.
Garden Vegetable Soup
This vegan vegetable soup is a healthy low calorie meal.
*Don’t forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You May Need:
Garden Vegetable Soup
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic minced
- 1/2 cup chopped carrots
- 1 cup chopped zucchini 1 small
- 1/2 cup chopped celery 1 stalk
- 1 1/2 cups chopped cauliflower
- 1 teaspoon dried thyme
- 2 teaspoons dried sage
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 4 cups low sodium vegetable broth
- 1 1/2 cups chopped tomato I used Hot House
- 1/2 teaspoon balsamic vinegar
- 1/2 cup nutritional yeast optional
- Heat the oil over medium high heat, and sauté onion until translucent.
- Add vegetables (not tomato yet), garlic, thyme, sage, salt, and pepper. Cook until the vegetables are tender, about 5 minutes.
- Add broth and tomatoes and bring to a boil. Reduce to a simmer, and cook until tomatoes are tender.
- Stir in vinegar. Top with nutritional yeast, if desired, and serve.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.