Servings: 4–5
Prep time: 15 minutes
Cook time: 25–30 minutes
Difficulty: Easy
Ingredients
1½ tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 medium carrot, diced
1 celery stalk, diced
1 cup cabbage, thinly sliced
1½ cups broccoli florets
½ cup green beans, chopped
½ cup zucchini, diced
½ cup red or yellow bell pepper, diced
½ cup sweet corn or green peas
5 cups vegetable stock or low-sodium broth
½ tsp black pepper
½ tsp dried oregano
¼ tsp dried thyme
½ tsp grated ginger, optional
1–1½ tsp salt, or to taste
1 tbsp lemon juice
1–2 tbsp chopped fresh coriander/cilantro or parsley
1 small green chili, finely chopped, optional
Optional additions
For a more substantial soup, add ½ cup cooked noodles, rice, beans, chickpeas, or shredded chicken. Vegetable soup can be made with many combinations of fresh or frozen vegetables.
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foodbuyingguide.fns.usda.gov
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Method
Prepare the vegetables.
Cut everything into small, fairly uniform pieces. Keep broccoli florets relatively small so they cook quickly.
Build the flavor.
Heat olive oil in a large pot over medium heat. Add onion and celery and sauté for about 3–4 minutes.
Add garlic and optional ginger. Cook for 30–60 seconds, taking care not to brown the garlic.
Add carrot, green beans, bell pepper and cabbage. Stir-fry gently for 2–3 minutes.
Pour in the vegetable stock. Add black pepper, oregano, thyme and optional green chili.
Bring to a boil, then reduce to a gentle simmer. Cook for 8–10 minutes.
Add broccoli, zucchini and peas/corn. Simmer another 5–8 minutes, until the vegetables are tender but still colorful and slightly crisp.
Taste and adjust salt. Turn off the heat and stir in lemon juice.
Finish with fresh coriander/cilantro or parsley.
Serve hot, preferably immediately. The relatively short cooking time helps keep the vegetables from becoming overly soft. Similar vegetable soups commonly use broccoli, cabbage, carrots and other vegetables with a short simmer.
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Canada
For the appearance in the photo
To get that particularly bright, clear, chunky look:
Don’t overcook the broccoli.
Add broccoli and zucchini toward the end.
Use a clear vegetable broth rather than a creamy base.
Cut carrots and peppers into small cubes.
Add lemon juice only after cooking.
Don’t blend the soup.
Use plenty of fresh green vegetables.
Nut information
This basic recipe contains no nuts.
It can also be made nut-free, dairy-free, egg-free and vegan as long as the stock/broth and any optional additions are suitable.
If serving someone with a nut allergy, check the labels of packaged broth, noodles, seasoning mixes and other prepared ingredients for allergen information and possible cross-contact. Don’t add cashews, almonds, peanuts or nut-based cream unless you specifically want a nut-containing version.
Nutrition notes
This is naturally a relatively light, vegetable-heavy soup. The exact calories, carbohydrate, fiber and sodium will depend heavily on the amount of oil, salt and type of broth used. USDA examples show that vegetable soups can provide meaningful amounts of vegetables and fiber, while sodium can vary substantially depending on the broth or prepared soup used.
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GovInfo
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Lower-sodium version: use unsalted/low-sodium broth and season gradually.
Higher-protein version: add beans, chickpeas, tofu or cooked chicken.
More filling version: add whole-grain noodles, barley, brown rice or potatoes.
Q&A
Q. Can I use frozen vegetables?
Yes. Frozen broccoli, peas, corn and mixed vegetables work very well. Add them toward the end so they don’t become mushy.
Q. Can I make it without oil?
Yes. Sauté the onion and celery in a little broth or water instead.
Q. Can I add chicken?
Yes. Add cooked shredded chicken near the end, or cook raw chicken thoroughly before serving. A vegetable-and-chicken soup is a well-established variation.
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Nutrition.gov
Q. Can I add noodles?
Absolutely. Add cooked noodles at the end, or cook dry noodles in the broth according to their cooking time.
Q. How do I make it spicy?
Add green chili, red pepper flakes, black pepper or a small amount of chili sauce.
Q. Can I make it thicker?
Yes. Mash some of the cooked vegetables, add potatoes, or blend about 1 cup of the soup and return it to the pot.
Q. How long does it keep?
Refrigerate leftovers promptly. For a large pot, divide the soup into shallow containers so it cools quickly. USDA guidance recommends reheating leftovers to 165°F/74°C; soups can also be reheated to a rolling boil.
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Food Safety and Inspection Service
Q. Can I freeze it?
Yes. Freeze in individual portions. If using noodles, they may become softer after freezing, so adding freshly cooked noodles when reheating usually gives a better texture.
Q. Is this the exact recipe from the picture?
No—the image doesn’t provide the original recipe or ingredient quantities. This is a recreated recipe based on the visible ingredients and appearance.
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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