This colorful vegetable soup is light, comforting, and packed with vegetables such as broccoli, carrots, cabbage, and zucchini in a flavorful broth. It is perfect for lunch, dinner, or a healthy starter. The recipe below recreates the soup shown in your picture.
35 min
Total time
4
Servings
Easy
Difficulty
1. Ingredients
Ingredient checklist
0 of 16
Water or vegetable broth
6 cups (1.4 litres)
Broccoli florets
1 cup
Carrots, diced
1 medium
Cabbage, finely sliced
1 cup
Zucchini, diced
1 small
Celery, chopped
1 stalk
Onion, finely chopped
1 medium
Garlic, minced
2 cloves
Green peas
½ cup
Green beans, chopped
½ cup
Tomato, diced
1 medium
Olive oil
1 tablespoon
Salt
½ teaspoon, or to taste
Black pepper
¼ teaspoon
Dried oregano or mixed herbs
½ teaspoon
Fresh parsley or coriander
2 tablespoons
2. Step-by-step cooking instructions
Sopa de verduras para 4 personas · De Cuchara · El cocinero casero
Step 1: Prepare the vegetables
Wash all vegetables thoroughly. Chop the carrots, zucchini, celery, onion, tomato, and green beans into small pieces. Cut the broccoli into bite-sized florets and finely slice the cabbage.
Time: 8–10 minutes
Chopped Onion Sautéing in a Stainless Steel Cooking Pot
Step 2: Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery and cook for 3 minutes. Add the garlic and stir for another 30 seconds until fragrant.
Low-Calorie Vegetable Soup | CookSoups
Step 3: Add the broth and firm vegetables
Pour in the water or vegetable broth. Add the carrots, green beans, and tomato. Stir in the salt, black pepper, and dried herbs. Bring to a gentle boil, then reduce the heat and simmer for 8–10 minutes.
Najlepšia krémová zeleninová polievka: Tento RECEPT je hotová vitamínová bomba! – Varíme s Láskou
Step 4: Add the remaining vegetables
Add the broccoli, cabbage, zucchini, and green peas. Simmer for another 6–8 minutes, until the vegetables are tender but still retain some texture.
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Step 5: Season and serve
Taste the broth and adjust the salt and pepper. Stir in the fresh parsley or coriander. Turn off the heat and allow the soup to rest for 2 minutes before serving hot.
3. Nutritional information
The following figures are estimates for the recipe above, divided into four equal servings. Actual values vary with the vegetables, broth, and amount of salt used.
Estimated nutrition per serving (about 1½–2 cups)
105
Calories
3.5 g
Protein
15 g
Carbohydrates
4 g
Fat
4–5 g
Dietary fiber
5–7 g
Natural sugars
Nutrition is approximate, not a laboratory analysis. Sodium depends heavily on the broth and added salt.
Vitamins and minerals
Vitamin C: Broccoli and cabbage contribute to normal immune function and collagen formation.
Vitamin A precursors: Carrots supply beta-carotene, which the body can convert into vitamin A.
Vitamin K: Broccoli and other green vegetables provide vitamin K, which supports normal blood clotting.
Folate: Green vegetables contribute folate, important for normal cell division.
Potassium: Vegetables contribute potassium, which helps maintain normal muscle and nerve function.
Fiber: Helps support digestion and contributes to fullness.
Antioxidant compounds: Colorful vegetables contain various plant compounds that support a balanced, varied diet.
4. Is this soup healthy?
Yes. This vegetable soup can be part of a balanced diet because it provides a variety of vegetables, fiber, water, and micronutrients without requiring much oil.
For weight management
Its high water content and vegetables can help you feel full for relatively few calories. For a more filling meal, add beans, lentils, chicken, tofu, or another protein source.
For digestive health
The vegetables provide fiber. Increase fiber gradually and drink enough fluids if you are not used to eating many vegetables.
For a heart-conscious diet
Use low-sodium broth, limit added salt, and keep the oil moderate.
For vegetarian eating
The recipe is vegetarian and can be vegan if you use vegetable broth and plant-based ingredients.
5. Recipe variations and helpful tips
Plain soup Nutrition
Low-calorie version
Omit the olive oil and sauté the onion with a small splash of water. Use a low-sodium vegetable broth.
High-protein version
Add 1–2 cups of cooked lentils or beans to the pot, or serve with chicken or tofu. Nutrition will increase accordingly.
Healing Garlic-Ginger Vegetable Soup | Nourishing Meals®
Pakistani-style variation
Add a little grated ginger, extra black pepper, and fresh coriander. A small amount of cumin can add warmth without making the soup heavy.
Important cooking tips
Add broccoli and zucchini toward the end so they do not become mushy.
For a stronger flavor, use homemade vegetable stock.
Add lemon juice just before serving for freshness.
Avoid boiling the soup vigorously for a long time; gentle simmering helps preserve vegetable texture.
Refrigerate leftovers within two hours in a covered container. Keep refrigerated for 3–4 days, or freeze for about 2–3 months for best quality. Reheat thoroughly.
6. Frequently asked questions (Q&A)
Can I eat vegetable soup every day?
For most people, yes, as part of a varied diet. Include enough protein, healthy fats, and other foods to meet your nutritional needs.
Is this soup good for weight loss?
It can help because it is relatively low in calories and provides fiber and water. Weight loss depends on your overall energy intake and activity, not on one particular food.
Can I make this soup without oil?
Yes. Cook the onion and garlic with a little water or broth instead. The flavor will be slightly different, and the soup will contain less fat.
Can I use frozen vegetables?
Yes. Frozen broccoli, peas, carrots, and green beans work well. Add them near the end and cook until heated through and tender.
How can I make the soup thicker?
Blend one or two cups of the cooked soup and stir it back into the pot, or add cooked potatoes, beans, or lentils.
Is this soup suitable for diabetics?
It can fit into many diabetes-friendly meal plans. The vegetables provide fiber, but portion size, added ingredients, and the full meal matter. Monitor individual glucose responses and follow your clinician’s advice.
Is this soup gluten-free?
Yes, if you use water or certified gluten-free broth and check any seasonings for gluten-containing additives.
Can I prepare it in advance?
Yes. Prepare it a day ahead, cool promptly, refrigerate, and reheat thoroughly. For the best texture, slightly undercook the broccoli before storing.
Can I add noodles or rice?
Yes. Add cooked noodles or rice near the end. They increase the carbohydrate and calorie content and absorb broth during storage.
How many calories are in a full bowl?
A serving from this recipe has approximately 105 calories under the stated assumptions. A larger bowl or added rice, noodles, meat, or extra oil will increase the total.
7. Recipe summary
Homemade mixed vegetable soup
Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes
Yield: 4 servings
Calories: approximately 105 per serving
Diet: vegetarian; vegan with vegetable broth
Texture: light broth with tender, colorful vegetables
Serve on its own as a light meal or pair it with whole-grain bread and a protein source for a more complete dinner.
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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