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Introducing you to a super easyGarden Vegetable Souprecipe that is not only incredibly nutritious but also bursts with the flavors of freshly picked vegetables from your garden. With vibrant additions like zucchini, leeks, onions, carrots, and more, this hearty homemade vegetable soup is ready in under half an hour and delivers a taste as delicious as Alton Brown soup.
Sprinkled with freshly grownbroccoli sprouts, herbs or evencroutons, you are in for a real treat.
Soup Recipes
As we delve into the world of delicious soups, let us not forget the additional flavors I have on a blog for you.
From the simplicity ofegg drop soupto the comforting richness ofpumpkin soup, the tangy twist ofsauerkraut soup, the classic charm oftomato soup, and the earthy warmth ofroot vegetable soup– these diverse creations are just a glimpse of what is in here.
And if you are on the lookout for more, checkover 35 fantastic low-carb soup recipesfrom me and my blogger friends.
Calories in Vegetable Soup
Knowing the calories in this garden vegetable soup as you consider your food choices is helpful.
For a whole bowl of soup, you only have 66 calories.
This soup is filling and good for you, so you can enjoy it without worrying too much about your calorie intake.
How To Make This Recipe
Creating vegetable soup is easy with these simple steps and only one pot. The ingredients are easy to find or pick in your garden, and the process is straightforward so you can have a tasty and comforting bowl of soup in no time.
I have also included a step-by-step video instruction for those who prefer more visual steps.
Kitchen Gadgets Needed:
- Cooking Pot
Ingredients Needed:
- Butter
- Red Onions
- Garlic
- Leek
- Spring Onions
- Carrots
- Zucchini Squash
- Broccoli
- Green Peas
- Salt
- Water or Broth
- Parsley
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS TO HOMEMADE GARDEN VEGETABLE SOUP RECIPE
First Step: Prepare Ingredients
To make this soup, thoroughly clean and cut your fresh vegetables.
Chop into small cubes, which will shorten your cooking time.
Second Step: Onion, Garlic and Carrots
Using a large pot on a stove, heat up butter, add onions and chopped garlic, and cook to caramelize.
Add the leeks and spring onions and mix. Add the carrots and mix.
Third Step: Continue With your Garden Vegetables and Water
Add the zucchini or yellow summer squash, broccoli, green peas or any other vegetables in your garden. Fill up with water, chicken broth or vegetable broth, bring the soup to a boil, and continue to cook for 4 to 5 more minutes.
Fourth Step: Finish Up With Salt and Herbs
Add salt and pepper to taste. In the middle, combine your fresh herbs tight together.
Cover the soup and bring to a simmer for 15 minutes until your zucchini are tender, stirring occasionally.
Once done, remove from heat and serve immediately.
TIPS AND TRICKS:
- Vegetables– Feel free to use whatever vegetables you wish: green beans, kale, bell pepper, diced tomatoes, white beans, celery, cauliflower, or garden produce. You can use fresh or frozen vegetables for this recipe.
- Lemon juice– If you want to give the soup Alton Brown’s flavors, squeeze half a lemon in.
- Seasoning– Combine parsley, oregano, rosemary and other fresh herbs in the garden and tighten them together. This goes into the middle of the soup to add more garden flavor.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
What To Serve With Homemade Vegetable Soup?
This great recipe for homemade vegetable soup pairs wonderfully with crusty breadand a sprinkle of parmesan cheese or a simplegreen goddess salad. You could also enjoy it on its own for a wholesome meal.
Another great way to enjoy this soup is by pairing it with vegetable snacks like cucumber chips, radish chips, and french fried onions.
How Do I Store This Healthy Soup?
Storing this good vegetable soup is easy. Allow it to cool, then store it in an airtight container in the refrigerator. When you are ready to enjoy it again, gently reheat in the microwave, stovetop soup pot or Dutch oven.
Canning vegetable soup
If you want to preserve this versatile recipe, canning vegetable soup is a fantastic option. Follow proper canning procedures to ensure your homemade soup remains delicious and ready to enjoy whenever needed.
Can I Freeze Soups?
Absolutely. Freezing soups, including this homemade vegetable soup, is a convenient meal preparation. After making this soup, let it cool, then portion it into freezer-safe containers. When you’re ready to enjoy it, thaw and reheat in a pot on the stove for a quick and satisfying meal.
Extra Best Recipes To Look At
After you enjoy our delicious homemade vegetable soup, do not miss out on more culinary delights.
If you are craving comfort, try ouregg noodlesor the most popular recipe on the blog, ourfarmer’s bread. Additionally, indulge inketo French fries, deliciousketo spaghetti, and the best-ever breakfastlow-carb bunsto satisfy your taste buds.
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Garden Vegetable Soup
Zuzana Paar
5 from 4 votes
Introducing you to a super easyGarden Vegetable Souprecipe that is not only incredibly nutritious but also bursts with the flavors of freshly picked vegetables from your garden. With vibrant additions like zucchini, leeks, onions, carrots, and more, this hearty homemade vegetable soup is ready in under half an hour and delivers a taste as delicious as Alton Brown soup.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine International
Servings 10
Calories 41 kcal
Equipment
Ingredients
- 2 Tablespoons of Butter
- 1 Cup Chopped Red Onions
- 4 Cloves Garlic
- 1/2 Cup Chopped Leeks
- 1/2 Cup Spring Onions
- 1.5 Cups Colourful Carrots
- 1.5 Cups Zucchini Squash
- 2 Cups Broccoli
- 1.5 Cups Green Peas
- 2 Tablespoons Salt with Dry Herbs
- 2 Litres Water or Broth
- Fresh Parsley
Instructions
To make this soup, thoroughly clean and cut your fresh vegetables.Chop into small cubes, which will shorten your cooking time.
Using a large pot on a stove, heat up butter, add onions and chopped garlic, and cook to caramelize. Add the leeks and spring onions and mix. Add the carrots and mix.
Add the zucchini or yellow summer squash, broccoli, green peas or any other vegetables in your garden. Fill up with water, chicken broth or vegetable broth, bring the soup to a boil, and continue to cook for 4 to 5 more minutes.
Add salt and pepper to taste. In the middle, combine your fresh herbs tight together.Cover the soup and bring to a simmer for 15 minutes until your zucchini are tender, stirring occasionally.Once done, remove from heat and serve immediately.
Video
Notes
- Vegetables– Feel free to use whatever vegetables you wish: green beans, kale, bell pepper, diced tomatoes, white beans, celery, cauliflower, or garden produce. You can use fresh or frozen vegetables for this recipe.
- Lemon juice– If you want to give the soup Alton Brown's flavors, squeeze half a lemon in.
- Seasoning– Combine parsley, oregano, rosemary and other fresh herbs in the garden and tighten them together. This goes into the middle of the soup to add more garden flavor.
Nutrition
Serving: 1BowlCalories: 41kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 1436mgPotassium: 127mgFiber: 1gVitamin A: 1323IUVitamin C: 19mgCalcium: 30mgIron: 0.4mg
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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