Description
This quick soup recipe is perfect for weeknights or anytime you want a nourishing, comforting meal without spending hours in the kitchen. Packed with fresh vegetables, tender potatoes, and protein of your choice, it’s ready in under 30 minutes but tastes like it simmered all day. Its flexibility allows you to swap vegetables and protein depending on what you have, and simple garnishes make it visually inviting. Serve with crusty bread, a fresh salad, or a cheesy toast, and you have a complete meal that’s both satisfying and wholesome.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, diced
- 4 cups vegetable broth
- 1 cup cooked chicken, beans, or tofu (optional)
- 1 handful leafy greens (spinach or kale)
- Salt and pepper to taste
- Fresh parsley or thyme
- Optional: a splash of cream, coconut milk, or lemon juice
Instructions
- Heat olive oil in a large pot and sauté onion and garlic until fragrant.
- Add carrots, celery, and potatoes, cooking until slightly softened.
- Pour in the broth and bring to a boil, then simmer until vegetables are tender.
- Stir in protein and leafy greens, season with salt, pepper, and herbs, and heat through.
- Optional: Add cream or coconut milk for richness and lemon juice for brightness.
- Serve hot with garnishes and your favorite sides.
Notes
- Customize with seasonal vegetables or proteins.
- Taste and adjust seasoning gradually.
- Store leftovers in the fridge for up to 3 days or freeze in portions.
- Add grains or pasta for a heartier version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup
- Method: Stove-top simmering
- Cuisine: American/Comfort
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg