Diet Veggie Soup Recipe for a Healthy, Tasty Meal

Craving something warm, wholesome, and guilt-free? This diet veggie soup recipe is exactly what you need to nourish your body without compromising on flavor.

Packed with fresh vegetables, herbs, and a light broth, this soup is not only low in calories but also rich in vitamins, minerals, and fiber. Whether you’re looking to lose weight, maintain a healthy diet, or simply enjoy a comforting bowl of soup on a chilly day, this recipe fits the bill perfectly.

It’s incredibly easy to make, requires minimal ingredients, and is versatile enough to suit your taste preferences. Plus, the vibrant colors and fresh aromas will brighten up any meal.

So, grab your chopping board and let’s dive into a recipe that’s both healthy and delicious — a perfect addition to your weekly meal rotation!

Why You’ll Love This Recipe

This diet veggie soup is a fantastic choice for anyone seeking a healthy, low-calorie meal that doesn’t skimp on taste. Here are a few reasons why this soup will quickly become a staple in your kitchen:

• Light yet filling: The combination of fiber-rich vegetables keeps you satisfied without excess calories.
• Simple ingredients: Uses common veggies and pantry staples, making it easy to prepare anytime.
• Customizable: Easily swap or add vegetables based on what’s fresh or in season.
• Boosts hydration: The broth-based soup helps keep you hydrated and supports digestion.
• Perfect for meal prep: Stores well in the fridge or freezer, making healthy eating convenient.

Ingredients

• 1 tablespoon olive oil (optional for light sautéing)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup chopped cabbage
• 1 can (14 oz) diced tomatoes with juice
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley for garnish (optional)

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or spatula
• Measuring spoons
• Ladle for serving
• Optional: Blender or immersion blender (for a creamy texture)

Instructions

1. Prepare the vegetables: Wash and chop all vegetables as instructed. Mince the garlic and dice the onion.
2. Heat the olive oil: In a large soup pot, warm the olive oil over medium heat. If you prefer an oil-free version, you can skip this step and start with the broth.
3. Sauté onion and garlic: Add the diced onion to the pot and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Add carrots and celery: Toss in the sliced carrots and celery. Stir occasionally and cook for about 5 minutes to soften slightly.
5. Add remaining vegetables: Add zucchini, green beans, and cabbage to the pot. Stir to combine all the veggies.
6. Pour in broth and tomatoes: Add the vegetable broth and the canned diced tomatoes with their juice. Stir well.
7. Season the soup: Add dried thyme, oregano, bay leaf, salt, and pepper. Stir to combine all the flavors.
8. Simmer: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally, until vegetables are tender.
9. Adjust seasoning: Taste and adjust salt and pepper as needed. Remove the bay leaf before serving.
10. Optional blending: For a creamier texture, you can blend half or all of the soup using an immersion blender or transfer in batches to a regular blender. This step is optional and based on your preference.
11. Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley, if desired.

Tips & Variations

“Feel free to experiment with your favorite veggies or whatever you have on hand. Adding leafy greens like spinach or kale just before serving can boost nutrition even more!”

• Make it spicy: Add a pinch of red pepper flakes or a dash of your favorite chili powder for a subtle kick. Check out this Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a great seasoning option.
• Add legumes: For extra protein and fiber, toss in cooked lentils, chickpeas, or beans during the simmering step.
• Use fresh herbs: Fresh thyme or oregano can be used instead of dried for a brighter flavor.
• Make it creamy without cream: Stir in a splash of unsweetened plant-based milk or blend some cooked potatoes into the soup.
• Slow cooker friendly: Combine all ingredients in a slow cooker and cook on low for 6-8 hours for a hands-off version.

Nutrition Facts

Serving Suggestions

This diet veggie soup is perfect as a light lunch or a starter for dinner. Pair it with a slice of whole-grain bread or a side salad for a more complete meal.

It also pairs wonderfully with other vegetarian dishes such as a quinoa salad or a simple roasted vegetable platter.

For more wholesome and delicious plant-based dishes, explore these recipes:

• A to Z Vegetarian Recipes for Every Meal and Occasion
• Ancient Grains Vegetarian Recipes for Healthy Delicious Meals
• Vegan Fall Soup Recipes To Warm Your Cozy Evenings

Conclusion

This diet veggie soup recipe is a shining example of how healthy eating can be both simple and satisfying. It’s a nourishing bowl full of vibrant vegetables and aromatic herbs that will keep you feeling full and energized without excess calories.

The flexibility of this recipe means you can always tailor it to your preferences or what’s available in your kitchen, making it a versatile favorite throughout the year.

Whether you’re cooking for weight loss, wellness, or just craving a comforting meal, this soup delivers on all fronts. Plus, it’s a fantastic gateway to explore other vegetarian recipes like those featuring ancient grains or hearty soups.

Embrace the joy of cooking with wholesome ingredients and enjoy every delicious spoonful!

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