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Garden Vegetable Soup
This healthy Garden Vegetable Soup is packed with veggies and flavor. It makes a great side dish or light lunch.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Soup
Cuisine:
American
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
6
Calories:
95
kcal
Author:
Willow Moon
Ingredients
2
tablespoons
olive oil
1
cup
chopped onion
2
cloves
garlic
minced
½
cup
chopped carrots
1
cup
chopped zucchini
1 small
½
cup
chopped celery
1 stalk
1 ½
cups
chopped cauliflower
1
teaspoon
dried thyme
2
teaspoons
dried sage
½
teaspoon
salt
or to taste
¼
teaspoon
pepper
or to taste
4
cups
low sodium vegetable broth
1 ½
cups
chopped tomatoes
or canned
½
teaspoon
balsamic vinegar
½
cup
nutritional yeast
optional
US Customary
-
Metric
Instructions
Heat the oil over medium high heat, and sauté onions until translucent.
Add vegetables (not tomatoes 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.
Notes
Chop veggies the same size for even cooking and appearance.
This soup will last up to 5 days in an airtight container in the fridge.
Nutrition
Calories:
95
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
874
mg
|
Potassium:
339
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
2220
IU
|
Vitamin C:
21.6
mg
|
Calcium:
33
mg
|
Iron:
0.9
mg