Heartwarming Vegetable Soup

A comforting and nutritious vegetable soup, perfect for a chilly day. Packed with fresh vegetables and flavorful broth, this soup is easy to make and customizable to your liking.

Prep Time

20 minutes

Total Time

60 minutes

Calories

164

Level

Easy

Yields

6 servings

Cost

£1.19

Meal Type:

Dessert•Soup

Cuisine:

British•Italian

Main Ingredient:

Vegetarian•Vegan•Pasta

Cooking Style:

Quick & Easy

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Light & Fresh•Healthy•Warming

Ingredients

Servings

2tablespoonsolive oil

£0.20

1largeonion, chopped

£0.50

2carrots, peeled and chopped

£0.30

2celery stalks, chopped

£0.40

3cloves garlic, minced

£0.15

8cupsvegetable broth

£1.20

1can diced tomatoes, undrained(14.5 ounce)

£0.80

1cupgreen beans, trimmed and cut into 1-inch pieces

£0.75

1cupcorn(fresh or frozen)

£0.60

1cuppeas(fresh or frozen)

£0.50

1cupchopped zucchini

£0.65

0.5cupchopped fresh parsley

£0.40

1teaspoondried Italian seasoning

£0.10

Salt and pepper to taste

£0.05

Optional: 1 cup cooked pasta (small shapes like ditalini or elbow macaroni)

£0.30

Optional: Lemon wedges, for serving

£0.25

Total Cost

£7.15

£1.19 per serving

The Method

1
Heat olive oil in a large pot or Dutch oven over medium heat.
2
Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
3
Add garlic and cook for 1 minute more, until fragrant.
4
Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
5
Add green beans, corn, peas, and zucchini to the pot. Simmer for another 10-15 minutes, or until the vegetables are tender.
6
Stir in parsley and Italian seasoning. Season with salt and pepper to taste.
7
If using pasta, add it to the soup during the last 5 minutes of cooking time.
8
Serve hot, garnished with lemon wedges if desired.

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My Notes

Nutrition Information

Nutrition per serving (406g)

164 kcal / 685 kJ

Carbs

19g

7% of RDA

Fat

13% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

412 mg

18% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

Feel free to substitute any vegetables you like or have on hand. Potatoes, spinach, kale, and mushrooms are all great additions.

For a richer flavor, use homemade vegetable broth.

If you don't have Italian seasoning, you can use a combination of dried oregano, basil, and thyme.

To make this soup even more hearty, add cooked beans (such as kidney beans or cannellini beans).

Soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Ladle

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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