Description
Vegetable soups for light dinners are a delightful way to enjoy a warm, nourishing meal without the heaviness. This vibrant soup is packed with fresh, seasonal vegetables that create a burst of flavor in every spoonful. Perfect for busy weeknights or as a comforting dish on chilly evenings, this easy recipe allows you to customize ingredients based on what you have on hand. With minimal prep time and straightforward cooking steps, you’ll have a satisfying bowl of goodness ready in no time. Serve it alongside crusty bread or a fresh salad for the ultimate light dinner experience.
Ingredients
Scale
- 2 cups chopped fresh vegetables (carrots, celery, bell peppers, zucchini)
- 4 cups low-sodium vegetable broth
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning or fresh thyme
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Wash and chop all vegetables into bite-sized pieces. Dice the onion and mince the garlic.
- In a large pot over medium heat, add a splash of olive oil and sauté the diced onion until translucent (about 3-4 minutes). Add minced garlic and cook for another minute.
- Stir in the chopped vegetables and cook for about 5 minutes until they start to soften.
- Pour in vegetable broth to cover the vegetables and bring to a boil.
- Reduce heat to simmer, add herbs along with salt and pepper to taste, and let simmer uncovered for 15-20 minutes.
- For a smoother texture, blend half the soup using an immersion blender or regular blender before returning it to the pot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg