🥦 Healthy Vegetable Soup

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🥕 Ingredients
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1 tablespoon olive oil
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1 onion, chopped
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2 garlic cloves, minced
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1 carrot, diced
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1 potato, diced (optional for thickness)
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1 cup broccoli florets
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1 small zucchini, chopped
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1 small tomato, chopped (or ½ cup canned tomatoes)
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5 cups vegetable broth (or water + bouillon)
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½ teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon turmeric (optional, for anti-inflammatory benefits)
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1 teaspoon Italian herbs or dried oregano
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Fresh parsley or cilantro, chopped
👩🍳 Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion and garlic and sauté for about 2–3 minutes until fragrant.
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Add carrots and potatoes, cook for 3–4 minutes.
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Pour in the vegetable broth and bring to a boil.
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Add broccoli, zucchini, and tomato.
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Season with salt, pepper, turmeric, and herbs.
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Reduce heat and simmer for 15–20 minutes until vegetables are tender.
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Sprinkle with fresh parsley or cilantro before serving.
❓ Q&A
1️⃣ Can I add protein to this soup?
Yes 👍 You can add:
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cooked chicken
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beans or lentils
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tofu
2️⃣ Is this soup good for weight loss?
Yes. It is:
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low in calories
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high in fiber
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very filling
It helps reduce overeating.
3️⃣ Can I use frozen vegetables?
Absolutely. Frozen broccoli, carrots, and mixed vegetables work perfectly.
4️⃣ How long can I store this soup?
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Refrigerator: up to 4 days
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Freezer: up to 2 months
5️⃣ Can I blend the soup?
Yes. Blend half of it for a creamier texture while keeping some vegetables chunky.
6️⃣ What other vegetables can I add?
You can include:
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cabbage
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spinach
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green beans
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peas
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celery
💡 Tip: Many people eat a bowl of this soup before dinner to help with digestion and feel full faster.
- Creamy Lemon Dill Pasta Salad: The Ultimate Summer Side! - May 26, 2026
- WW Baked Blueberry Cottage Cheese Breakfast Bowls — Full Recipe - May 26, 2026
- Whole Roasted Cauliflower with Spicy Sriracha Honey Glaze - May 25, 2026