Healthy Vegetable Soup That Feels Light but Filling
A hearty, low-calorie vegetable soup packed with fiber, flavor, and fresh veggies—perfect for clean eating, hydration, and a light, satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
1 tbsp olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, chopped
2 cups shredded green cabbage
1 (15 oz) can diced tomatoes
1 tbsp tomato paste (optional)
6 cups low-sodium vegetable broth
1 tsp dried thyme
½ tsp dried oregano
1 bay leaf
½ tsp salt
Black pepper, to taste
2 cups spinach or chopped kale
Lemon juice or fresh parsley (optional)
Instructions
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In a soup pot, heat olive oil and sauté onion for 3–4 minutes.
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Add garlic, carrots, celery, and zucchini. Cook 5 minutes.
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Stir in cabbage, tomatoes, and tomato paste.
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Add broth and seasonings. Bring to boil, then simmer for 25 minutes.
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Stir in greens and cook 5 more minutes.
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Remove bay leaf. Adjust seasoning. Add lemon juice or herbs to finish.
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Serve hot with optional whole grains or protein.
Notes
Add beans or lentils for protein. Freeze in portions for quick meals. Use any seasonal vegetables you have on hand.