5 A Day Vegetable Soup Recipe for Healthy Eating

Eating your “5 a day” is a goal many of us strive for, but busy schedules can make it challenging to get all those vegetables in every day. That’s where this hearty and nutritious 5 a day vegetable soup recipe comes in!

Packed with a colorful mix of fresh vegetables, this soup not only tastes delicious but also ensures you’re nourishing your body with essential vitamins, minerals, and fiber. Perfect for lunch, dinner, or even meal prep, this simple recipe is both comforting and versatile.

Whether you’re new to cooking or a seasoned home chef, this soup is easy to customize and caters to a variety of dietary preferences. Plus, it’s a wonderful way to use up leftover veggies in your fridge while sneaking in those healthy servings.

Ready to make a bowl of warmth and wellness? Let’s dive into this vibrant vegetable soup that will quickly become your go-to recipe for a wholesome boost!

Why You’ll Love This Recipe

This 5 a day vegetable soup is a fantastic way to enjoy a medley of vegetables in one satisfying meal. It’s:

• Nutritious and well-balanced: Each serving counts towards your daily vegetable intake.
• Easy to make: Minimal prep and straightforward instructions make it beginner-friendly.
• Customizable: Swap or add your favorite veggies depending on what’s in season or your pantry.
• Vegan and gluten-free: Perfect for a variety of dietary needs without sacrificing flavor.
• Comforting and filling: Great for chilly days or when you need something light yet satisfying.

Plus, this soup freezes well, making it ideal for batch cooking and busy weeknights. If you enjoy wholesome, simple meals, you’ll find this recipe a staple in your kitchen rotation.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 medium leek, sliced (white and light green parts only)
• 1 small celery stalk, diced
• 1 medium potato, peeled and diced
• 100g green beans, chopped into bite-sized pieces
• 1 small courgette (zucchini), diced
• 1 cup chopped tomatoes (fresh or canned)
• 1.2 liters vegetable stock (low sodium preferred)
• Salt and black pepper, to taste
• 1 tsp dried mixed herbs (such as thyme, oregano, and basil)
• Fresh parsley, chopped (for garnish)
• Optional: A squeeze of lemon juice or a dash of chili flakes for extra zing

Equipment

• Large soup pot or Dutch oven
• Chopping board
• Sharp knife
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Ladle
• Blender or immersion blender (optional, if you prefer a smoother soup)

Instructions

1. Heat the olive oil in your large soup pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
2. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
3. Toss in the diced carrots, leek, and celery. Stir well and cook for about 5 minutes, allowing the vegetables to soften slightly.
4. Add the diced potato, green beans, courgette, and chopped tomatoes to the pot. Mix everything together thoroughly.
5. Pour in the vegetable stock, making sure all the vegetables are submerged. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 25-30 minutes or until all the vegetables are tender.
6. Season the soup with salt, black pepper, and dried mixed herbs. Taste and adjust seasoning as needed.
7. If you prefer a smoother texture, use an immersion blender to blend part or all of the soup to your desired consistency. Otherwise, leave it chunky for a rustic feel.
8. Serve hot, garnished with fresh parsley and an optional squeeze of lemon juice or a pinch of chili flakes for a little extra brightness and warmth.

Tips & Variations

“Feel free to swap vegetables based on what you have on hand or what’s in season. Sweet potatoes, spinach, peas, or even kale can be delicious additions!”

Here are some ideas to customize your soup:

• Add legumes: For extra protein and texture, stir in a can of drained chickpeas or lentils towards the end of cooking.
• Spice it up: Include a teaspoon of smoked paprika or a pinch of cumin for a smoky twist.
• Make it creamy: Stir in some coconut milk or a dollop of vegan yogurt just before serving.
• Batch cooking: This soup freezes beautifully. Portion into airtight containers and freeze for up to 3 months.
• Fresh herbs: Experiment with basil, coriander, or dill for different flavor profiles.

For more delicious and healthy vegetarian recipes, check out A to Z Vegetarian Recipes for Every Meal and Occasion or Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Nutrition Facts

*DV = Daily Value based on a 2,000 calorie diet.

Serving Suggestions

This vegetable soup is wonderfully versatile and pairs well with a variety of sides. Here are some ideas to complete your meal:

• Crusty whole-grain bread or a warm baguette for dipping.
• Simple side salad with lemon vinaigrette to keep things fresh.
• Grilled cheese sandwiches using vegan cheese for a comforting combo.
• Steamed rice or quinoa stirred into the soup for a heartier dish.
• A dollop of Cauliflower Vegan Cheese Sauce to drizzle on top for indulgence.

Conclusion

This 5 a day vegetable soup recipe is a delicious, easy, and nutritious way to help you reach your daily vegetable goals. Its vibrant mix of fresh veggies, simple seasonings, and comforting warmth make it a perfect meal for any day of the week.

Whether you’re looking for a wholesome lunch, a light dinner, or a meal prep option, this soup fits the bill beautifully.

What’s more, this recipe is incredibly flexible—allowing you to tailor it to your taste preferences and dietary needs. From adding beans for protein to blending it smooth or keeping it chunky, this soup adapts to you.

Don’t forget to explore other vibrant vegetarian recipes like 5 Ingredient Soup Recipes Vegetarian for Quick Healthy Meals for more inspiration. Enjoy your bowl of health and happiness!

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