Healthy Vegetable Soup

Ingredients

• 150 g (1 cup)broccoli florets, chopped
• 130 g (1 cup)yellow squash, sliced
• 125 g (1 cup)courgette, sliced
• 1red pepper, chopped
• 125 g (1 cup)green beans, cut into 4 cm pieces
• 1yellow onion, sliced
• 1.2 litres (5 cups)vegetable stock
• to tastesalt and ground black pepper

Instructions

1. 1

   Boil the stock

   Pour the vegetable stock into a large cooking pot and bring it to the boil over a high heat. A well-seasoned stock can help keep the amount of extra salt down.

2. 2

   Soften the onion

   Add the sliced onion to the boiling stock and cook for about 1 minute, until it begins to soften.

3. 3

   Cook the vegetables

   Add the broccoli, yellow squash, courgette, green beans and red pepper. Bring the soup back to the boil, then reduce the heat and cook for 5–7 minutes. Avoid overcooking so the vegetables remain tender and bright.

4. 4

   Season the soup

   Taste the soup and add salt and ground black pepper only if needed.

5. 5

   Divide into bowls

   Ladle the soup into individual serving bowls.

6. 6

   Serve warm

   Serve the soup warm.

What is vegetable soup?

Vegetable soup is a broad family of dishes built around vegetables simmered in a seasoned liquid. This clear-broth version is a simple American-style combination, with no cream or butter to cover the vegetables’ flavours.

Quick cooking is the key here: the onion gets a brief head start, while the other vegetables simmer just long enough to become tender but retain their colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 41 calories, 2g protein, 9g carbs, 0g fat.

The vegetables provide most of the carbohydrates, while the stock contributes flavour and much of the soup’s sodium; this recipe contains very little fat and only a small amount of protein. Pair a bowl with bread and a protein-rich side, such as beans or eggs, for a more balanced plate.

Choosing the vegetables

Broccoli and green beans: cut them into similar-sized pieces so they cook evenly in the short simmer.

Courgette and yellow squash: slice them evenly, but not too thinly, so they soften without quickly turning mushy.

Red pepper and onion: the pepper adds colour and sweetness, while the onion gives the stock a savoury base.

Keep the broth lively

Use a large pot so the stock can return to the boil promptly after the vegetables go in. A flavourful vegetable stock gives this light soup much of its seasoning, so taste it before adding salt.

Once the stock boils, add the onion first and give it about 1 minute. This brief start softens it without delaying the vegetables’ quick cook.

Watch the texture

The vegetables should be tender but still hold their shape, with the green vegetables looking bright. Start checking after 5 minutes, since slice thickness and the strength of the simmer can affect how quickly they cook.

If you prefer softer vegetables, cook towards the upper end of the 5–7 minute range; avoid letting the pot bubble hard for longer than needed.

Season at the end

Stock can vary in saltiness, so taste the finished broth before seasoning. Add a little salt and ground black pepper only if the soup needs them.

Serve soon after cooking for the clearest broth and best vegetable texture. A small ladle makes it easier to share the vegetables evenly between bowls.

What to serve with it

For a more substantial meal, serve the soup with crusty bread or toast. The bread is useful for soaking up the clear broth.

A sandwich or a simple grain salad can also make it a fuller lunch, while the soup works well as a light first course on its own.

Recipe notes & tips

• Slice the vegetables to a similar thickness so they cook at roughly the same pace.
• Taste the stock before cooking to judge how much salt the soup may need.
• Bring the stock back to the boil after adding the vegetables before reducing the heat.
• Begin checking tenderness at 5 minutes to keep the vegetables from becoming too soft.
• Ladle from the bottom of the pot so each bowl gets a mix of vegetables.

Variations

• Add leafy greens: stir in a handful of spinach near the end and cook just until wilted.
• Use different vegetables: swap in sliced carrots or cauliflower, allowing extra cooking time if needed.
• Add beans: stir in drained cooked beans towards the end to make the soup more filling.
• Bring the heat: add a pinch of chilli flakes with the black pepper.
• Finish with herbs: scatter chopped parsley over the bowls just before serving.

Common mistakes to avoid

• Overcooking the vegetables: check them from 5 minutes and stop when tender but still holding their shape.
• Adding all the vegetables too early: give the onion its 1-minute head start, then add the rest.
• Oversalting the broth: taste the stock and finished soup before adding salt.
• Cutting uneven pieces: slice the vegetables to similar sizes for more even cooking.
• Letting the soup boil hard throughout: reduce the heat after it returns to the boil to avoid cooking the vegetables too aggressively.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot; the vegetables may soften further after storage.

Frequently asked questions