This colorful vegetable soup, like the one in your picture, is made with potatoes, carrots, celery, cabbage, tomatoes, herbs, and a flavorful vegetable broth. It is warm, comforting, budget-friendly, and suitable for lunch, dinner, or a light starter.
The recipe below includes exact measurements, step-by-step instructions, nutrition information, calories, storage tips, variations, and frequently asked questions.
1. Recipe overview
Chopped ingredients for a vegetable dish: potatoes, cabbage, carrots, onions, garlic, tomatoes on a light blue background. Cooking delicious vegan food
Chunky Homemade Vegetable Soup
Vegetarian · Vegan option · Dairy-free · Egg-free
A light, savory soup with tender vegetables and a delicious golden broth.
Prep time
15–20 minutes
Cook time
30–35 minutes
Total time
45–55 minutes
Servings
4–6 bowls
Difficulty
Easy
Estimated calories
130–170 per serving
2. Ingredients with exact measurements
The following quantities make approximately 5 servings, depending on bowl size.
Top view of a saucepan and a variety of fresh raw vegetable ingredients for making vegetable soup.
Various raw vegetables ingredients for potato soup or vegetable broth on cutting baerd with peeler and seasonings.
Fresh vegetables
Ingredient
Quantity
Potatoes, peeled and diced
2 medium (300 g)
Carrots, sliced
2 medium (150 g)
Celery stalks, chopped
2 stalks (100 g)
Green cabbage, chopped
1½ cups (120 g)
Tomato, chopped
1 medium (120 g)
Onion, finely chopped
1 medium (100 g)
Garlic, minced
2 cloves (6–8 g)
Green beans, chopped (optional)
½ cup (60 g)
Green peas (optional)
½ cup (65 g)
Fresh parsley
2 tablespoons
Broth, oil and seasonings
Ingredient
Quantity
Water or vegetable broth
1.5 litres
Olive oil or cooking oil
1 tablespoon (15 ml)
Salt
¾ teaspoon, or to taste
Black pepper
¼ teaspoon
Dried thyme
½ teaspoon
Dried oregano
¼ teaspoon
Bay leaf
1
Lemon juice
1–2 teaspoons, optional
Paprika
¼ teaspoon, optional
Optional additions: sweet corn, zucchini, spinach, leeks, or a small amount of ginger. If using stock cubes, check their sodium content before adding extra salt.
3. Step-by-step cooking instructions
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Step 1: Prepare the vegetables
Wash all the vegetables thoroughly. Peel and dice the potatoes, slice the carrots, chop the celery and cabbage, and dice the tomato and onion. Mince the garlic. Keep the potatoes in similarly sized pieces so they cook evenly.
Preparation: 15–20 minutes
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Step 2: Sauté the aromatics
Heat 1 tablespoon of oil in a large pot over medium heat. Add the onion and celery and cook for 4–5 minutes, stirring occasionally. Add the garlic and cook for another 30–60 seconds, until fragrant.
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Step 3: Add the vegetables and seasonings
Add the carrots and tomatoes. Stir for 2–3 minutes, then add the potatoes, cabbage, green beans, salt, pepper, thyme, oregano, paprika if using, and the bay leaf.
Large pot filled with colorful vegetables simmering on a stovetop, homemade soup in the making with cabbage, carrot and potato, healthy comfort meal in a home kitchen.
Step 4: Pour in the broth
Add 1.5 litres of water or vegetable broth. Stir gently and bring to a boil. Once boiling, reduce the heat to low or medium-low and partially cover the pot.
Bring to a boil: approximately 5 minutes
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Step 5: Simmer until tender
Simmer for 20–25 minutes. Add peas during the final 5 minutes if using. Check the potatoes and carrots with a fork; they should be tender but not falling apart. Remove the bay leaf.
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Step 6: Finish and serve
Taste the soup and adjust the salt and pepper. Add lemon juice for freshness and stir in chopped parsley. Let the soup rest for 2 minutes, then serve hot.
4. Complete nutrition information
The following nutrition values are estimates, calculated for one serving when the recipe makes 5 servings. Actual values depend on the vegetables, broth, and portion size.
Estimated nutrition per serving
150 kcal
Approximate value, not laboratory-tested
Protein
4 g
Carbohydrates
25 g
Total fat
4 g
Dietary fibre
5 g
Total sugars
6–8 g
Saturated fat
0.5 g
Other estimated nutrients per serving
Nutrient
Approximate amount
Sodium
300–600 mg
Potassium
650–850 mg
Vitamin A
150–250 µg RAE
Vitamin C
20–35 mg
Folate
35–65 µg
Calcium
40–70 mg
Iron
1–2 mg
Magnesium
30–45 mg
Sodium varies considerably with the broth and amount of salt added. Vitamin C can decrease during cooking, and nutrient estimates vary with ingredient sizes and the final volume of soup.
Nutrition for different portion sizes
Portion
Estimated calories
Small bowl, 200 ml
80–110 kcal
Medium bowl, 300 ml
120–170 kcal
Large bowl, 400 ml
160–220 kcal
These portion estimates are approximate. Oil, potatoes, peas, and other additions can change the calorie content.
5. Health benefits of vegetable soup
Fibre: Vegetables such as carrots, cabbage, peas, and potatoes provide dietary fibre that supports digestive health.
Vitamin A: Carrots provide beta-carotene, which the body can convert to vitamin A.
Vitamin C: Cabbage, tomatoes, and parsley contribute vitamin C, which supports normal immune function.
Potassium: Potatoes and vegetables contribute potassium, an important mineral for muscle and nerve function.
Hydration: The broth contributes fluid to your daily intake.
Flexible nutrition: Beans, lentils, chicken, or tofu can be added to increase the protein content.
Vegetable soup can be part of a balanced diet, but its nutritional value depends on the ingredients and the rest of your meals. It is not a detox treatment or a cure for illness.
6. Tips for the best flavour
Sauté the onion, celery, and garlic before adding liquid to build a richer flavour.
Cut the vegetables into similar-sized pieces.
Use low-sodium vegetable broth if you want more control over the salt.
Avoid boiling vigorously for the entire cooking time, as potatoes and cabbage can become mushy.
Add fresh parsley and lemon juice near the end for a brighter taste.
For a thicker soup, mash a few cooked potato pieces against the side of the pot.
For a more substantial meal, add cooked lentils, beans, shredded chicken, or tofu.
7. Recipe variations
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