Garden Vegetable Soup Recipe

Garden Vegetable Soup Recipe

How To Make Garden Vegetable Soup

Boiled with lettuce, spinach, carrots, onions, and parsley, this vegetable soup is filled with healthy greens. This savory soup is best served cold.

Preparation: 25 minutes
Cooking: 45 minutes
Chill Time: 1 day
Total: 1 day 1 hour 10 minutes



  • 2tbspolive oil
  • 1onion,chopped
  • 1carrot,sliced
  • 2stalkscelery,sliced
  • 6cupschicken stock
  • cup white rice,uncooked
  • 1⅓cupsfresh spinach,washed and chopped
  • 1⅓cupsbutter lettuce,rinsed and torn into small pieces
  • 1⅓cupsfresh parsley,chopped
  • salt,to taste
  • ground black pepper,to taste
  • 1pinchCayenne pepper


  1. Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery.

  2. Cook and stir for about 5 minutes until the onion has softened and turned translucent and the vegetables are tender.

  3. Pour in chicken stock and rice; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.

  4. Stir in spinach, lettuce, and parsley. Cook just until wilted. Season with salt, black pepper, and cayenne pepper.

  5. Use an immersion blender (or blend in batches in a blender) until smooth.

  6. Refrigerate overnight before serving. Garnish as desired.

Recipe Notes


The soup may be thinned with more broth if desired.



  • Calories: 883.26kcal
  • Fat: 9.36g
  • Saturated Fat: 1.86g
  • Monounsaturated Fat: 5.24g
  • Polyunsaturated Fat: 1.52g
  • Carbohydrates: 173.83g
  • Fiber: 4.58g
  • Sugar: 6.50g
  • Protein: 22.93g
  • Cholesterol: 7.20mg
  • Sodium: 1466.77mg
  • Calcium: 179.06mg
  • Potassium: 1173.72mg
  • Iron: 7.60mg
  • Vitamin A: 575.72µg
  • Vitamin C: 93.31mg
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