How To Make Best Homemade Vegetable Soup
Enough of the cheat days and start savoring a bowl of vegetable soup that is nutritious and so easy to make. So delectable, you won’t even miss the meat!
Serves:
Ingredients
- 2tbspolive oil
- 1white or yellow onion,peeled and diced
- 3large garlic cloves,minced
- 2carrots,diced
- 2celery stalks,diced
- 4cupsvegetable stock
- 15ozfire-roasted tomatoes,(2 can) diced with their juices
- 1large sweet potato,peeled and diced into 1 cm cubes
- 1bell pepper,cored and diced
- ¼cuppepperoncini peppers,chopped
- 1tbspItalian seasoning
- 2large handfuls baby spinach
- fine sea salt and freshly-cracked black pepper
For Optional Garnish:
- fresh parsley,or basil, chopped
- parmesan cheese,freshly-grated
Instructions
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Heat oil in a large stockpot over medium-high heat. Add onion and sauté for about 4 minutes, stirring occasionally. Add garlic, carrots, and celery then sauté for about 5 more minutes, stirring occasionally.
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Add veggie stock, tomatoes, sweet potato, bell pepper, pepperoncini peppers, and Italian seasoning. Stir to combine.
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Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, cover, and continue to simmer for about 10 to 15 minutes, or until the sweet potatoes are tender.
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Stir in the spinach. Season the soup with salt and pepper, to taste.
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Serve warm, topped with parsley, parmesan cheese, or any preferred garnishes.
Nutrition
- Calories: 82.19kcal
- Fat: 3.72g
- Saturated Fat: 0.53g
- Monounsaturated Fat: 2.52g
- Polyunsaturated Fat: 0.47g
- Carbohydrates: 11.62g
- Fiber: 2.77g
- Sugar: 4.50g
- Protein: 1.62g
- Sodium: 594.40mg
- Calcium: 45.27mg
- Potassium: 361.99mg
- Iron: 1.13mg
- Vitamin A: 336.65µg
- Vitamin C: 35.71mg
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