This looks like a homemade mixed vegetable soup made with broccoli, carrots, cabbage, celery or similar green vegetables, herbs, and a light, savory broth. It is colorful, comforting, and easy to prepare without cream or butter.
This recipe recreates the soup in your photo with simple ingredients, complete nutritional estimates, nut-allergy information, storage instructions, and frequently asked questions.
1. Recipe overview
Preparation
15 minutes
Cooking
20–25 minutes
Servings
4 bowls
Difficulty
Easy
Vegetarian
Vegan option
Nut-free by ingredients
Low calorie
2. Ingredients
Fresh vegetables
1 medium carrot, diced
1 cup broccoli florets
1 cup shredded cabbage
1 small zucchini, diced
1 celery stalk, chopped
½ medium onion, finely chopped
2 cloves garlic, minced
½ cup green beans, sliced (optional)
½ cup peas or sweet corn (optional)
Broth and seasonings
6 cups (1.4 litres) vegetable broth or water
1 tablespoon olive oil
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon dried oregano or mixed herbs
¼ teaspoon turmeric (optional)
1 tablespoon chopped fresh parsley or coriander
1–2 teaspoons lemon juice (optional)
Optional additions
½ cup cooked noodles or small pasta
½ cup cooked beans or lentils
1 tablespoon cornflour mixed with 2 tablespoons cold water for a slightly thicker soup
Extra chopped spring onions for garnish
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Best choice for the broth: Use a low-sodium vegetable stock for a richer flavor. Water also works well because the vegetables and herbs provide plenty of flavor.
3. Step-by-step cooking method
Sopa de verduras para 4 personas · De Cuchara · El cocinero casero
Step 1 — Prepare the vegetables
Wash all vegetables thoroughly. Dice the carrot, zucchini, celery, and onion into small pieces. Separate the broccoli into bite-sized florets and shred the cabbage. Mince the garlic.
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Step 2 — Sauté the aromatics
Heat one tablespoon of olive oil in a large pot over medium heat. Add the onion and celery and cook for 3 minutes. Add the garlic and carrots and cook for another 1–2 minutes, stirring frequently.
Jordi Cruz, chef: “Si te sentís hinchado, un caldo con 1,5kg de verduras y 2,5l de agua te va a ayudar” | TN
Step 3 — Add the vegetables and broth
Add the cabbage, zucchini, green beans if using, and vegetable broth. Stir in the salt, black pepper, oregano, and turmeric. Bring the soup to a gentle boil.
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Step 4 — Simmer gently
Reduce the heat and simmer uncovered for 10–12 minutes. Add the broccoli and peas during the final 5–7 minutes so they remain bright green and tender rather than mushy.
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Step 5 — Adjust the flavor
Taste the broth and add more salt or pepper if needed. Stir in the fresh parsley or coriander and a little lemon juice. If adding cooked noodles or beans, mix them in near the end and heat through.
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Step 6 — Serve hot
Ladle into bowls and garnish with fresh herbs. Serve on its own or with whole-grain bread. For a clear soup like the photo, do not add cream or blend the vegetables.
4. Nutritional information
Estimated nutrition for the basic recipe, divided into four servings, without noodles, beans, or optional thickener:
Per serving — approximately one bowl
Calories
100–130
kcal
Protein
3–5 g
Carbohydrates
15–20 g
Fat
3–5 g
Fiber
4–6 g
Total sugars
5–8 g
Sodium
300–700 mg
These are approximate values. Sodium varies substantially with the broth and added salt. The calories will increase if you add pasta, beans, extra oil, or other ingredients.
Key vitamins and minerals
Vitamin A: Carrots provide beta-carotene, which the body can convert into vitamin A.
Vitamin C: Broccoli and cabbage contribute vitamin C.
Vitamin K: Broccoli and cabbage provide vitamin K.
Folate: Green vegetables contribute folate.
Potassium: Vegetables contribute potassium, which supports normal muscle and nerve function.
Fiber: Helps support digestive health and normal bowel movements.
This soup can contribute to a balanced diet, but it is not a complete meal for everyone by itself. To make it more filling, add beans, lentils, chickpeas, tofu, or cooked chicken according to your dietary preferences.
5. Nut and allergen information
Does this recipe contain nuts?
No nuts are required in the basic recipe. It does not call for peanuts, almonds, walnuts, cashews, pistachios, hazelnuts, or other tree nuts.
Ingredient or concern
Information
Peanuts
Not included
Tree nuts
Not included
Dairy
Not required
Gluten
Naturally gluten-free if ingredients are suitable
Soy
Not required; check stock labels
Sesame
Not required
Celery
Included; a recognized allergen in some countries
Vegetable stock
Check for allergens and added ingredients
Noodles or pasta
May contain wheat or eggs
Important for nut allergies: A recipe without nuts is not automatically safe for someone with a severe allergy. Check packaged broth, seasonings, and other ingredients for allergen warnings, and prevent cross-contact from utensils, pots, cutting boards, and preparation surfaces.
If you are preparing the soup for someone with a serious food allergy, follow their specific medical guidance and use ingredients whose labeling meets their needs.
6. Variations and healthier options
Jordi Cruz, chef: “Si te sentís hinchado, un caldo con 1,5kg de verduras y 2,5l de agua te va a ayudar” | TN
Low-calorie vegetable soup
Use water or low-sodium broth, measure the oil, and increase the vegetables. Skip cream and heavy thickeners.
Broccoli carrot chick pea onion soup Nutrition
High-protein vegetable soup
Add 1–2 cups of cooked lentils, chickpeas, or beans to the pot. This makes the soup more satisfying and increases protein and fiber.
Ľahká zeleninová polievka s rezancami, mrkvou a brokolicou | Tastelist.sk
Vegetable noodle soup
Add cooked noodles or small pasta near the end. For gluten-free soup, choose certified gluten-free noodles.
Sri Krishna Bhavan
Pakistani-style vegetable soup
Add freshly crushed black pepper, coriander leaves, a little ginger, and lemon juice. Add green chili if you prefer a spicy broth.
7. Storage and reheating
Refrigerator: Cool promptly, refrigerate within two hours, and eat within 3–4 days.
Freezer: Freeze in airtight containers for approximately 2–3 months for best quality.
Reheating: Heat on the stovetop until steaming hot throughout, stirring occasionally.
Meal preparation: Chop the vegetables in advance and refrigerate them in a covered container.
Freezing tip: If you plan to freeze the soup, slightly undercook the broccoli and zucchini to help them retain a better texture after reheating.
If you add noodles, they may absorb broth during storage. Store them separately when possible and combine them when serving.
8. Frequently asked questions (Q&A)
Q1. Can I make this soup without oil?
Yes. Cook the onion and garlic in a little broth instead of oil. The flavor will be slightly different, but the soup will still work well.
Q2. Can I use frozen vegetables?
Yes. Frozen broccoli, carrots, peas, and green beans are convenient alternatives. Add them directly to the simmering broth and adjust the cooking time as needed.
Q3. Why does my vegetable soup taste bland?
It may need more seasoning or a richer broth. Sautéing onion and garlic first, using good-quality stock, and adding lemon juice and fresh herbs at the end can improve the flavor.
Q4. How do I thicken the soup?
Mix one tablespoon of cornflour with two tablespoons of cold water, stir it into the simmering soup, and cook for 1–2 minutes. Alternatively, mash a few cooked vegetables into the broth.
Q5. Is this soup good for weight management?
It can be a useful option because it provides vegetables, water, and fiber for relatively few calories. Your overall diet, serving size, and added ingredients still matter.
Q6. Is it suitable for people with diabetes?
It may fit into many diabetes-friendly eating plans. Count carbohydrates from carrots, peas, corn, noodles, or other additions according to your needs. Individual dietary advice should come from your healthcare professional.
Q7. Is it keto-friendly?
The basic recipe is lower in carbohydrates than many noodle or potato soups, but it is not necessarily strict keto. The carbohydrate content depends on the vegetables and portion size.
Q8. Can babies or young children eat this soup?
The vegetables can be suitable when prepared according to the child’s developmental stage. Chop or soften vegetables appropriately, avoid hard pieces that pose choking risks, and keep salt low. Follow age-specific feeding guidance.
Q9. Can I make the soup ahead of time?
Yes. Prepare it a day or two ahead and refrigerate promptly. Add fresh herbs and lemon juice just before serving for a fresher taste.
Q10. Can I add chicken?
Yes. Add fully cooked shredded chicken near the end and simmer until heated through. If starting with raw chicken, cook it thoroughly and handle it safely before adding the vegetables.
Q11. Is this soup vegan?
Yes, provided you use vegetable broth and check that the stock and seasonings contain no animal-derived ingredients.
Q12. How can I keep broccoli bright green?
Add it toward the end and simmer only until tender. Prolonged cooking can make broccoli dull in color and softer in texture.
Q13. Can I blend this soup?
Yes. Blend all or part of it for a thicker texture. If using a countertop blender, allow hot liquid to cool slightly and follow the blender manufacturer’s instructions to avoid pressure buildup and splashing.
Q14. What can I serve with vegetable soup?
Whole-grain bread, a small sandwich, a salad, or a serving of beans or lentils are good options. Add a protein source if you want the soup to serve as a more substantial main meal.
9. Final cooking checklist
Wash and chop all vegetables
Sauté onion, celery, garlic, and carrots
Add broth and simmer the firmer vegetables
Add broccoli and other quick-cooking vegetables near the end
Adjust seasoning and serve hot
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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