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Healthy Clean Eating Vegetable Soup Recipe for Easy Fresh Nourishment

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A wholesome and easy vegetable soup packed with fresh produce, herbs, and vibrant flavors, perfect for cozy dinners or light lunches.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 2 medium fresh tomatoes, chopped (or 1 cup canned diced tomatoes)
  • 2 cups fresh spinach, roughly chopped
  • 6 cups vegetable broth (low sodium recommended)
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
  • 1 bay leaf
  • Zest of 1 lemon
  • 1 tablespoon apple cider vinegar
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Rinse all produce under cold water. Dice the yellow onion, mince the garlic cloves, peel and slice the carrots, chop celery, dice zucchini, trim and cut green beans, chop fresh tomatoes, and roughly chop spinach. (Prep time: 15 minutes)
  2. Place a large soup pot over medium heat and add 2 tablespoons of olive oil. Heat until shimmering but not smoking (about 1-2 minutes).
  3. Add diced onion to the pot and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant. Add minced garlic and cook for another 30 seconds, being careful not to burn it.
  4. Add carrots and celery and sauté for 5 minutes until they start to soften but still have some bite.
  5. Stir in zucchini, green beans, and tomatoes. Cook for 3 minutes to combine flavors.
  6. Slowly add 6 cups of vegetable broth and stir everything together.
  7. Add the bay leaf, sprinkle fresh thyme, and season lightly with sea salt and black pepper. Bring the soup to a gentle boil over medium-high heat.
  8. Reduce heat to low, cover the pot, and let simmer for 20 minutes, stirring occasionally, until vegetables are tender but not mushy.
  9. Remove the lid, stir in chopped spinach and lemon zest. Cook for another 2-3 minutes until the spinach wilts.
  10. Stir in 1 tablespoon of apple cider vinegar to brighten the flavors. Taste and adjust salt and pepper as needed.
  11. Remove and discard the bay leaf before serving.

Notes

Use organic vegetables when possible for cleaner eating. Adjust salt gradually to avoid over-salting. For extra protein, add cooked chickpeas, lentils, quinoa, or shredded chicken. Frozen vegetables can be used but add them later to avoid overcooking. The soup freezes well and flavors deepen after a day or two. Add a splash of broth or water when reheating if soup thickens.

Nutrition

Keywords: vegetable soup, clean eating, healthy soup, easy soup recipe, vegan soup, gluten-free soup, fresh vegetable soup, low calorie soup

Find it online: https://tastypierecipes.com/healthy-clean-eating-vegetable-soup-recipe-for-easy-fresh-nourishment/