Garden Vegetable Soup(Lo-Cal)
A light, flavorful vegetable soup packed with fresh herbs and tender vegetables, perfect for a healthy, low-calorie meal that satisfies the palate and warms the soul.
Ingredients
- 2 medium celery ribs with leaves, diced ⓘ
- 1 large onion, chopped ⓘ
- 1 large carrot, diced ⓘ
- 1 small zucchini, diced ⓘ
- 1 medium red potato, diced ⓘ
- 1 garlic clove, minced ⓘ
- 2 1/2 cups chicken broth ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill weed ⓘ
- 1 tablespoon minced parsley ⓘ
Instructions
- Combine all ingredients in a pot and bring to a boil.
- Reduce heat to medium-low and simmer, partially covered, until vegetables are tender, about 20 to 25 minutes.
- Serve hot.
Tips & Substitutions
For a heartier soup, consider adding a cup of cooked lentils or beans for protein. If you prefer a different flavor, swap the chicken broth for vegetable broth. Fresh herbs can be substituted with dried ones at a ratio of 1:3. If you like a little heat, add a pinch of red pepper flakes. This soup is also a great way to use up leftover vegetables from your fridge.
Serving Suggestions
Serve this Garden Vegetable Soup hot, garnished with a sprinkle of fresh parsley for added flavor. It pairs beautifully with crusty whole grain bread or a light salad. For a more filling meal, consider serving it alongside Chicken And Rice Almondine or a slice of your favorite quiche. A dollop of Greek yogurt can also enhance the flavor and creaminess.
Storage & Reheating
To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, add a splash of water or broth to maintain the soup's texture, and heat gently on the stovetop or in the microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Vegetable Soup(Lo-Cal) contains roughly 532 calories, with 51g protein, 83g carbohydrates, and 12g fat. It is an excellent source of vitamin C (325% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (189% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2336mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by substituting chicken broth with vegetable broth. This maintains the flavor while keeping it plant-based. You can also add more vegetables or legumes for additional texture and nutrition.
How can I add more flavor to the soup?
To enhance the flavor, consider adding a bay leaf while the soup simmers, or a splash of lemon juice just before serving. For a richer taste, sauté the onions and garlic in olive oil before adding the broth and vegetables.
Is this soup suitable for freezing?
Yes, this soup freezes well! Just make sure to let it cool completely before transferring it to freezer-safe containers. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop, adding a little broth or water if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).