Alkaline Vegetable Soup Recipe for Healthy, Easy Meals

Updated On: October 8, 2025

There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with nourishing, alkaline-rich vegetables that support your body’s pH balance. Our Alkaline Vegetable Soup recipe is a vibrant, flavorful, and healthful way to enjoy a clean eating lifestyle without sacrificing taste.

This soup combines a medley of fresh, crisp vegetables and herbs that not only taste amazing but also help reduce acidity in the body, promoting overall wellness and vitality.

Whether you’re looking to detox, boost your immune system, or simply enjoy a delicious plant-based meal, this soup is easy to prepare and perfect for any season. Its light yet satisfying texture makes it an excellent option for lunch, dinner, or even a cozy snack.

Plus, it’s entirely vegan and gluten-free, making it suitable for a variety of dietary preferences. Let’s dive into this wholesome recipe that will soon become a staple in your kitchen!

Why You’ll Love This Recipe

This Alkaline Vegetable Soup is a powerhouse of nutrients, filled with alkaline-forming ingredients such as spinach, celery, zucchini, and fresh herbs. It’s not only designed to help balance your body’s pH but also to deliver rich flavors and hearty satisfaction.

One of the best parts about this recipe is its versatility. You can customize the vegetables based on what you have on hand or what’s in season.

It’s also incredibly simple to make, requiring just one pot and minimal prep time. Perfect for busy weeknights or meal prepping for the week ahead.

Additionally, this soup is low in calories but high in fiber, vitamins, and antioxidants, making it a perfect choice for anyone aiming to eat clean or maintain a healthy lifestyle. If you enjoy recipes like this, you might also love exploring our A to Z Vegetarian Recipes for Every Meal and Occasion for more wholesome inspiration.

Ingredients

  • 2 tablespoons olive oil (extra virgin for best flavor)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 stalks celery, chopped
  • 2 medium carrots, peeled and diced
  • 1 medium zucchini, chopped
  • 1 cup chopped kale or spinach
  • 1 medium sweet potato, peeled and cubed
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 teaspoon sea salt (adjust to taste)
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 6 cups vegetable broth (low sodium preferred)
  • Juice of 1 lemon (adds brightness and boosts alkalinity)
  • Fresh parsley, chopped for garnish

Equipment

  • Large stock pot or Dutch oven
  • Cutting board
  • Sharp chef’s knife
  • Wooden spoon or silicone spatula
  • Measuring spoons
  • Measuring cup
  • Ladle for serving
  • Optional: Immersion blender (for a smoother texture)

Instructions

  1. Heat the olive oil in your stock pot over medium heat. Once shimmering, add the diced onion and sauté for about 5 minutes until translucent and fragrant.
  2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning. Garlic brings a wonderful depth of flavor and boosts the soup’s health benefits.
  3. Stir in celery, carrots, and sweet potato. Cook for 5-7 minutes, stirring occasionally, allowing the vegetables to soften slightly.
  4. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low and let it simmer for 15 minutes, or until the sweet potatoes are tender.
  5. Add zucchini, green beans, kale (or spinach), dried thyme, oregano, salt, and pepper. Continue to simmer for another 10 minutes until all vegetables are tender but still vibrant.
  6. Remove the pot from heat and stir in the fresh lemon juice. This final touch brightens the flavors and helps maintain the soup’s alkalizing properties.
  7. Optional: For a creamier texture, use an immersion blender to blend part or all the soup to your preferred consistency.
  8. Serve hot, garnished with fresh parsley and enjoy!

Tips & Variations

“The key to a great alkaline soup is using fresh, organic vegetables and avoiding acidic ingredients like tomatoes or heavy starches.”

  • Customize your veggies: Feel free to swap in other alkaline vegetables like asparagus, cucumbers, or cauliflower depending on availability.
  • Boost protein: Add cooked chickpeas or white beans for extra plant-based protein. For tasty chickpea recipes, check out our Alkaline Vegan Chickpea Recipes for Healthy Meals.
  • Spice it up: A pinch of mild chili powder can add warmth without overwhelming the subtle flavors. Try our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a perfect homemade spice mix.
  • Make it creamy: For a richer soup, stir in some coconut milk or blend in avocado at the end.
  • Storage: This soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months, making it ideal for meal prep.

Nutrition Facts

Nutrient Amount per Serving (1 bowl)
Calories 150
Protein 4g
Carbohydrates 26g
Dietary Fiber 6g
Fat 5g
Sodium 400mg (can be reduced with low sodium broth)
Vitamin A 120% DV
Vitamin C 50% DV
Iron 15% DV

Serving Suggestions

This alkaline vegetable soup shines as a standalone meal thanks to its hearty vegetables and rich broth. For a more filling lunch or dinner, pair it with a side of whole grain bread or a fresh salad like a cucumber and avocado salad.

You can also enjoy it alongside some protein-rich options such as grilled tofu or tempeh. If you want to keep things light and plant-based, consider our Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal for a complementary main course.

Leftovers can be reheated easily and make for a quick, nutritious lunch during busy days. This soup’s vibrant flavors also make it excellent for serving at casual gatherings or as a comforting starter for dinner parties.

Conclusion

Embracing a healthy lifestyle doesn’t mean giving up on delicious, satisfying meals. This Alkaline Vegetable Soup recipe offers a nourishing, flavorful way to enjoy the benefits of alkaline eating without any fuss.

With fresh vegetables, fragrant herbs, and a bright hint of lemon, it’s a dish that supports your body’s natural balance while delighting your taste buds.

Easy to prepare and adaptable to your tastes, this soup will quickly become a go-to recipe in your kitchen. Whether you’re looking to detox, maintain wellness, or simply enjoy a warm, comforting meal, this alkaline vegetable soup has everything you need.

For more plant-based inspiration, explore our collection of Best Vegetarian Recipes No Dairy for Delicious Meals and keep your culinary journey exciting and wholesome!

📖 Recipe Card: Alkaline Vegetable Soup

Description: A nourishing and easy-to-make alkaline vegetable soup packed with fresh veggies. Perfect for detoxifying and boosting your energy.

Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M

Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 celery stalks, sliced
  • 2 medium carrots, diced
  • 1 zucchini, chopped
  • 1 cup kale, chopped
  • 1 medium potato, peeled and diced
  • 6 cups vegetable broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic; sauté until translucent.
  3. Add celery, carrots, potato, and zucchini; cook for 5 minutes.
  4. Pour in vegetable broth and bring to a boil.
  5. Reduce heat and simmer for 20 minutes until vegetables are tender.
  6. Stir in kale and cook for another 5 minutes.
  7. Season with salt, pepper, and lemon juice.
  8. Serve hot.

Nutrition: Calories: 150 kcal | Protein: 4 g | Fat: 7 g | Carbs: 18 g

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Alkaline Vegetable Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A nourishing and easy-to-make alkaline vegetable soup packed with fresh veggies. Perfect for detoxifying and boosting your energy.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 medium onion, chopped”, “3 cloves garlic, minced”, “2 celery stalks, sliced”, “2 medium carrots, diced”, “1 zucchini, chopped”, “1 cup kale, chopped”, “1 medium potato, peeled and diced”, “6 cups vegetable broth”, “1 teaspoon sea salt”, “1/2 teaspoon black pepper”, “1 tablespoon fresh lemon juice”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add celery, carrots, potato, and zucchini; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer for 20 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Stir in kale and cook for another 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt, pepper, and lemon juice.”}, {“@type”: “HowToStep”, “text”: “Serve hot.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “4 g”, “fatContent”: “7 g”, “carbohydrateContent”: “18 g”}}

Photo of author

Marta K

Leave a Comment

X